1. 1 Cup = 200ml

Ingredients

1. King fish – 6 pieces
2. Black pepper powder – ½ tsp
3. Turmeric powder – ¼ tsp
4. Salt – to taste
5. Oil – 3 tbsp, for frying

Method

1. Marinate the fish pieces with the remaining ingredients and keep it covered for about 20 minutes. Heat oil in a pan and fry it for about 4 – 5 minutes over medium flame. Keep it aside.

For the masala

Ingredients

1. Crushed ginger garlic – 1 tbsp
2. Green chili – 3, chopped
3. Onion – 2, thinly sliced
4. Black pepper powder – ¾ tbsp
5. Fennel seeds – 1 tsp, crushed
6. Coriander powder – 1 tsp
7. Turmeric powder – ¼ tsp
8. Tomato – 1 (big), chopped
9. Coriander leaves – 3 tbsp
10. Curry leaves – 10 – 12
11. Mint leaves – 10 – 12 leaves
12. Oil – 3 tbsp
13. Banana leaves or aluminum foil – six pieces (for packing the fish and steaming)
14. Salt – to taste

Method

1. Heat oil in a pan, add crushed ginger garlic and green chili and saute for few seconds. Add sliced onion, crushed whole black pepper, crushed fennel seeds and little salt and saute till soft.
2. Add chopped tomato to this and cook till soft and mushy. Add all the leaves and saute for a minute. Remove from flame. Add the remaining oil in which the fish is fried to this onion masala and mix well.
3. Take a banana leaf or aluminum foil, add a spoon full of prepared onion masala to this, place a fried fish and again top it with little onion masala and wrap it well with the leaf/ foil.
4. Repeat the process with the remaining fish and steam it in a steamer for about 15 – 20 minutes. Serve hot with rice or roti.