
INGREDIENTS
- Seer fish 250 gm
- Lemon 1
- Salt to taste
- Green chillies 2-4
- Turmeric powder 1/2 tsp
- Coriander powder 2 tsp
- Fennel seeds 1 tsp
- Cumin seeds 1 tsp
- Ginger 2″
- Garlic ( Indian) 5-6
- Coriander leaves chopped 1 cup
- Coconut Oil 1-2 tbsp
- Banana leaf big 1
METHOD
Clean the fish nicely, it should be cut in thin slices( I have three big slices of vanjaram fish). Drain all the water.

In a blender blend coriander leaves, turmeric powder, garlic, ginger, fennel seeds, cumin seeds, Coriander powder, turmeric powder , juice of one lemon, green chillies , 2 tsp coconut oil and salt to a fine paste.

Apply this paste on all over the fish and refrigerate overnight or for 4-5 hours. The masala will nicely get into the fish if you marinate overnight.
Wash and clean the banana leaf, wipe it with a kitchen towel. Hold the leaf in your hand, turn the leaf over heat for few seconds, the leaf will change to dark colour. Turn off the heat. While folding the fish inside the leaves won’t tear.
Cut the leaves almost three times the size of your fish.

Keep the fish in middle of the leaf and gently wrap it. You should see to it that masala should not come out of the wrap. Tie it with a thread. I have kept one fish piece in one wrap.
Heat a tbsp of coconut oil in an iron tawa or a non stick flat pan tsp oil on high heat for a minute.
After heating at high flame for a minute bring it to low heat. Place the banana wrap on the tawa, cover and cook both sides 8 – 9 minutes or till cooked.
Serve hot with rice.