Clean
the fish and make gashes on both sides
Grind, pepper powder, turmeric
powder and salt. smear the fish with the ground masala and keep
Aside for some time
Grind
coriander, chili, turmeric and pepper powder to a fine paste
Sauté
onions , green chili, garlic and curry leaves in oil and remove
Fry
the fish lightly in the same oil and lift
Add some more oil fry mustard and
sauté the ground masala
Cook fish tamarind, the sauté ed masala and the coconut milk with the pan closed. when the curry
Boils, add the sautéed green masala. keep the pan open, lower the
flame and continue cooking. When the gravy coats the fish and the
curry almost dry remove from fire
Wrap
each fish in a piece of wilted plantain leaf or tin foil tie it securely
and serve.
