Ingredients

• 500 g - fish fillets/steaks
• 3/4 tbsp - lime juice or vinegar
• salt - to taste
• banana leaves/ aluminum foil - as required
• For the masala:
• 2 - chopped onion
• 1/2 cup - grated coconut
• 1 tsp - chilli powder
• 10 cloves - garlic, chopped
• 1 inch - ginger, chopped
• 2 inch - stick cinnamon
• 1 - star anise
• 7 - cloves
• 1 tsp - cumin seeds
• 1/2 tbsp - coriander seeds
• 1 tsp - fennel seeds
• 1/2 tsp - fenugreek seeds
• 1/2 tbsp - vinegar
• salt - to taste

How to Make Mangalore Fish

• 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