Recipe Cook Time
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 colour 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.