Shallots crushed 2 cups
Ginger crushed 2 1/4 tbsp
Coconut milk 1/4 cup
Banana Leaves (shown over fire so that it is easier to wrap up,doesnt tear off) 5
Curry leaves 3 springs
Red Chilly Powder 1 tsp
Coriander Poder 1/2 tsp
Turmeric Powder 1/2 tsp
Pepper Powder 1/2 tsp
Fenugreek Powder 1 dsp
Ginger garlic Paste 1/2 tsp
Vinegar 1/2 tsp
Salt 1/2 tsp
Clean Sardines and make slits lengthwise
Make a paste of the masala ingredients and coat 2/3 of marinade thoroughly and keep aside for 15 mints
Fry the sardines slightly on medium heat, till they are half cooked.
After all sardines are done, in the same pan, add some more oil and saute shallots, ginger, and curry leaves.
Once they are sauted well, add the 1/3 of marinade and saute again.
When raw smell gone add thick coconut milk, boil and simmer.
Once the mixture is dry, switch off.
Take a banana leaf, add a small amount of the mixture and put 2 sardines over it.
Pour some more mixture over it and wrap up the banana leaves with the thin strand you get from the banana leaf itself
Repeat the same for the rest of the fish.
Now heat some oil, preferably in a manchatty , and let it cook for some time on both sides.
Serve hot with rice. Or eat it as such..
Sorry it dint last for me to click the final picture..I too was digging myself inside the banana leaf...