Ayala Pollichathu / Mackerel Wrapped in Banana Leaf

For today`s Lunch!!!!!

Ingredients

Ayala / Mackerel: 2
Shallots: 1/2 Cup
Chopped Garlic: 2 Table Spoon
Chopped Ginger: 1 Table Spoon
Chopped Green Chilly: 3 - 4
Tomato: 1
Red Chilly Powder: 1/2 Tea Spoon
Turmeric Powder: 1/4 Tea Spoon
Coriander Powder: 1/2 Tea Spoon
Pepper Powder: 1/2 Tea Spoon
Fennel Seeds:1/2 Tea Spoon (Optional)
Coconut milk: 1/2 Cup
Coconut oil : 3 Table Spoon
Salt
Water
Curry Leaves

Requirements

Banana Leaf / Aluminium foil
Steamer

Cooking Time: 30 minutes
Method

Clean the fish and make gashes on it.
Marinate the fish with turmeric powder, pepper powder and salt

Keep aside for 10 to 15 minutes
Pour coconut oil to a pan and fry the fish for about 5 minutes by flipping sides as necessary.

Remove fish on to a plate and to the same pan add chopped ginger and garlic and saute for about 5 minutes
Then add chopped shallots and saute till shallots cooks
Slightly crush the fennel seeds and add it

Reduce the flame and add chilly powder, coriander powder and salt
Saute till the raw smell of the spices is gone.
Now add chopped tomato and  cook well
Add curry leaves and pour coconut milk and keep on flame until the mixture is completely dry and oil starts to leave
Wrapping
Put some of this mixture on the banana leaf/ aluminium foil

Place the fish on top of it

Now put some more of the masala mix on top, spread well and fold the banana leaf / aluminium foil

Fold the banana leaf/aluminium foil to wrap the fish completely else the masala might come out.  If using banana leaf tie it with a twine.

Steam this for about 10 to 15 minutes..

Serve hot with rice..

Note:

Do not over fry the fish.
This recipe is mostly done with Karimeen / Pearl Spot fish.  But you can also try it with Tilapia, King fish, Salmon etc..
After wrapping the fish in banana leaf in some recipes i have seen they fry it in oil or toast it on a pan.
You can try those variations too
Instead of tomato you can add lime juice
As you all know wrapping in banana leaf gives the dish a unique flavor but as in some places where banana leaves are not easily available use aluminium foil.  I have always used aluminium foil to make this dish.
If using banana leaf wash the banana leaf well and wipe out water from it.  Place the banana leaf on low flame for a few seconds on each side so that it looses stiffness and becomes flexible so that while wrapping it wont tear. Be careful that you don't burn the leaf.