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Mangalore Fish

Seafood...That was one of the must have's in our list before heading home. Back in Agra, the chances of getting fresh fish of our choice was next to none. So, the trip to Kerala was double whammy. We get to meet our near and dear ones and eat seafood to our heart's content. Another aspect for me was


  • 500 gms Fish Fillets / Steaks
  • 3/4 tablespoon Lime juice Vinegar or
  • to taste Salt
  • as required / Banana leaves Aluminium foil

For the Masala

  • 2 Onion Chopped
  • 1/2 cup Coconut Grated
  • 1 teaspoon Chilli powder
  • 10 cloves Garlic cloves chopped
  • 1 Ginger " chopped piece
  • 2 Cinnamon " - stick
  • 1 Star anise
  • 7 Cloves
  • 1 teaspoon Cumin seeds
  • 1/2 tablespoon Coriander seeds
  • 1 teaspoon Fennel seeds
  • 1/2 teaspoon Fenugreek seeds
  • 1/2 tablespoon Vinegar
  • to taste Salt


  • Rub the fish steaks with salt and 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 teaspoons of oil and when hot, add the chopped onions, ginger and garlic. Saute till the onion turn brown in colour. Add the chilli powder and stir for a minute. Switch off heat and let 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.