Seer fish: 2 slices (75 gm each)
Black pepper power: half teaspoon
Garlic: 4 flakes
Ginger: 5 gm
Cummin seeds: half tsp
Green chillies: 4
Mint (chopped): 1 bunch
Curry leaves: 2
S. Lal Kumar, Executive Chef, Hotel Pankaj.
Tamarind: 5 gm
Salt: to taste
Oil: 2 teaspoon
Clean the slices of seer fish and cut into half inch slices. Marinate with black pepper and salt and set aside. Heat oil in pan. Add cumin seed and then all the other ingredients and sauté for two minutes.
Switch off the stove and leave the mixture to cool. Once cool, grind the mixture into a fine paste and add salt to taste. Marinate the fish with the paste and wrap it with a banana leaf. Cook in a steamer for 10 minutes and serve hot. This dish goes well with bread, chappatis and rice.
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