INGREDIENTS:

  • Pomfert fish –  3 no:s (each weighing 200 gms)
  • Tamarind leaves – 50 gms
  • Coriander leaves – ½  bunch
  • Green chilies – 10 – 12 no:s
  • Ginger – 30 gms (chopped)
  • Garlic – 50 gms (chopped)
  • Shallots- 50 gms
  • Curry leaves – few springs
  • Rice flour – 15 gms
  • Turmeric powder – 2 gms
  • Cumin – 3 gms
  • Fennel – 3 gms
  • Fenugreek – 2 gms
  • Salt to taste
  • Coconut oil – 100

METHOD:

  • Clean fish and make slashes all over them.
  • Heat a pan with little oil. Add all the ingredients except rice flour. Saute for few minutes. Remove from pan and cool.
  • Put the mixture in a blender and grind to a paste. Add required salt. Add rice flour and corn flour to the blend mixture.
  • Apply the marinade all over the fish and let it marinate for 1 to 2 hours.
  • Now heat coconut oil in a thick bottom steel pan and once it gets hot, place fish and cook till it is golden and charred on both sides.
  • Serve hot as an accompaniment for rice, rasam or sambar. If served as starter, Nela kadalai chutney is served as an accompaniment.