1 lb mahi mahi fillets, cut to pieces (king fish, hilsa, mackerel, pomfret) - Clean and Dry
For chili paste
10-15 dry red chilies (as per taste)
3 green chilies
2 tablespoon chopped garlic
1 teaspoon cumin seeds
¼ teaspoon fenugreek seeds
10 curry leaves
1 teaspoon salt
2 tablespoon coconut oil
5 stalks of Chopped coriander leaves
2 tbsp chickpea flour
Chopped green chilies and curry leaves for garnish
Few slices of lemon
Instructions
Soak dry red chilies in hot water for 30 minutes.
Dry roast cumin seeds and fenugreek seeds for 2 to 3 minutes.
In a mixer grinder, add soaked red chilies, roasted cumin and fenugreek seeds, curry leaves, chopped garlic, and salt. Grind to a smooth paste by adding ¼ or less water as needed.
Pour the marinade in a bowl, add the chickpea flour and mix well. Add the oil.
Marinate the fish in the paste. Massage well. Cover and marinate it overnight or 4 hours.
Take a banana leaf or grape leaf, if you dont have both, use a parchment paper. Place a slice of fish and wrap really well. Seal with a toothpick.
Keep a flat large pan or cast iron griddle on the stove on medium high, place the fish in one layer. Cover and cook for 5 minutes, turn an cook for another 7 minutes. Turn off the heat and take it out on a plate and serve with coconut rice.
Recipe by Food Fashion Party at https://www.foodfashionparty.com/2021/05/15/indian-spicy-fish-parcels/