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Mangalore Fish

Recipe by
Total Time:
15-30 minutes
Serves:4
Rated 5 based on 100 votes
5
Cuisine: Indian Recipe
Technique: Steam Recipe
Difficulty: Medium

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Ingredients

How to Make

  • Rub the fish steaks with salt, vinegar/lime juice and keep aside.
  • Dry roast the grated coconut, till golden brown and keep aside.
  • Dry roast the coriander seeds, cumin seeds, fennel seeds and fenugreek seeds, till they turn a shade darker and aroma fills the air. Keep aside.
  • In a pan, heat 2 tsps of oil and when hot, add the chopped onions, ginger and garlic. Saute, till the onion turns brown in colour.
  • Add the chilli powder and stir for a minute. Switch off the heat and let it cool.
  • Grind the roasted coconut, along with the coriander seeds, cumin seeds, fennel seeds, fenugreek seeds and the onion mixture, vinegar, cinnamon, star anise, cloves and salt, to a fine paste. Adjust the seasoning.
  • Wilt the banana leaves, by holding over low flame. The wilted leaf can be folded easily, without breaking.
  • Take a leaf and spoon in a bit of the ground masala. Place a fish piece on top of the masala and put a spoonful of masala on top of the fish. Cover the fish with the leaf and make parcels.
  • Steam the fish parcels for 20 minutes or till done. Serve hot.
  • You can also grill the fish instead of steaming.
  • Recipe Courtesy: Mareena's Recipe Collections