Meen puliyila

Tangy tamarind leaves mashed and mixed with anchovy, and steamed inside plantain leaf certifies this to be a wonderful dish.

¼ kg Indian anchovy
1 cup tender tamarind leaves
¼ cup scraped coconut
7-8 bird's eye chilli
2 tbsp shallots
Salt, as required
¼ cup oil

Add the tender tamarind leaves to the mixer
Put in the bird's eye chilli, shallots, salt and coconut
Grind it well to a smooth paste
Add the oil in between and grind again
Add the ground paste to a bigger bowl
Toss in the anchovy
Mix them well together until the fish have blended well with the masala
Now, on a plantain leaf, spread half the mixture evenly
Fold the leaf
Repeat the same with the next plantain leaf and fold
Now, light the stove, put a dosa pan over it
Lay the plantain leaves with the fish mixture on the pan
Simmer and let it stay until one side of the leaf has started to brown
Put a weight on the leaves so that they stay down and get cooked faster
Let it cook on very low heat
Flip the stuffed plantain leaves and let the other side cook well
Once both sides turn brown, it is ready to be kept out to cool
Serve with hot rice

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