Old-school fish smoked in tamarind leaf paste will take you back to nature
Tamarind leaves were a part of the diet of generations before us, not because they all knew the medicinal value, but all of them at least knew that these leaves are good for health, and easily available. Tamarind, which adds a sour flavour to the dish, is rich in Vitamin C and is a good natural medicine for the glowing skin which all of us admire. It also contains micronutrients which boost our health and immunity.
Closer to the environment, loaded with nutrients beneficial to our health, the fish smoked in tamarind leaf paste is a traditional dish. This easy to cook yet forgotten dish is obviously a lot cleaner and healthier than many things we cook nowadays. Here is how you prepare the dish- fish, smoked in the tamarind leaf paste.
- Indian Anchovy or any small fish: 250g (cleaned)
- Cleaned tender tamarind leaves: 100g
- Grated coconut: 100g
- Shallots: 3-4 nos
- Pungent Chillies: As per taste
- Salt: As per taste
- Coconut oil: As per requirement
- Banana leaves: For smoking the fish
How to prepare
Grind all the ingredients except the fish into a very thick paste. Spread the paste evenly on fish to create a marinade. Add a few drops of coconut oil to this marinade and mix it well. Marinate for at least half-an-hour.
To prepare the leaf to smoke the fish, warm the banana leaves on the flame so that it won’t crack as we fold it with the mix inside it. Once warmed, spread oil on the leaves before spreading the marinated fish on it. Be careful not to make the layer too thick. Fold the leaf and then fold the ends of the leaves so that the marinade or the fish won’t ooze out onto the pan.
Heat the pan and place the folded leaf on it. Close the pan with a plate over the packed leaf to let the heat reach every corner of the leaf. Heat both the sides till the leaves are dry. Once both the sides are dry, take it off the pan and your tasty smoked fish in tamarind leaf paste is ready.