Wednesday, July 18, 2012

Meen Vazhakkai Chops

Meen Vazhakkai Chops


900g Basa fish fillet

Salt to taste

1 tbsp turmeric powder

2 tbsp deggi mirch powder

3 tsp cumin powder

4 lemons

2 tbsp ginger garlic paste

4 raw bananas

2 tbsp whole garam masala (cinnamon, cardamom, star anise, peppercorn, cloves)

One and a half tbsp fennel seeds (saunf)

2 tbsp curry leaves

Two and a half tbsp cashewnuts

2 tbsp mustard seeds

1 tbsp black pepper powder

2 tbsp green chilli, chopped

1/2  cup green coriander

3/4 cup fresh grated coconut

1/2  cup coconut oil

1 cup bhunna masala

3/4 cup cornflour

1/2 cup rice flour

150g madras shallots

4 banana leaves


  • Clean and cut the fish into long strips.

  • Marinate the fish with salt, turmeric powder, deggi mirch powder, cumin powder, some lemon juice and ginger garlic paste.

  • Blanch the raw bananas for 6-8 minutes, cut into strips similar to the fish.

  • Prepare the spice paste by roasting the whole garam masala, fennel seeds, curry leaves, cashewnuts, mustard seeds, black pepper powder, green chilli, coriander leaves and fresh coconut in the oil.

  • Puree the spice paste and cook gently with the bhunna masala in coconut oil for 15 minutes.

  • Dust the fish and the banana with corn flour and rice flour to gently coat.

  • Fry the fish and the banana to golden color and keep warm.

  • Check the seasoning for the spice paste and add the fried banana and fish, gently toss.

  • Fry the shallots and curry leaves in oil and reserve for garnish.

  • Place the fish on banana leaf, garnish with the shallots and curry leaves, fresh coconut and lemon wedge.


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