This recipe is the outcome of a long wait and search to find some tender tamarind leaves. I couldn't find any tamarind leaves, so i made a chutney using tender curry leaves. In addition to the taste, this dish is also good for your hair. Eating plain curry leaf may not be very appetizing for many, but if you add some fish or prawns or even some paneer, it becomes exotic and inviting. Try to find curry leaves from your backyard so that you can find the tender ones.
25 sprigs of curry leaves
1/2 inch piece ginger
rock salt or common salt to taste
1 small tomato for the tangy taste or juice of 1/2 a lime
1 clove of garlic
4 tbsp grated coconut
bird chilly or kanthari mulaku - 5 or just use green chilly
small onion - 4 or half of an onion
20 - 25 small fish - anchiovies / kozhuva or white sardine / veloori (Marinate it with salt and chilly powder)
place all the ingredients other than fish in a mixer jar and grind it coarsely as seen in the image.
Use a banana leaf (softened in fire) or a silver foil.
If you are using a banana leaf, spread half of the chutney on the leaf and then place the fish evenly on it and then spread the remaining chutney on the fish. Wrap the leaf and place it in a wide pan or uruli and follow the steps in this Karimeen Pollichathu recipe. Need not use oil though.
If you are using a silver foil, place the foil in a baking tray and spread half of the chutney and place the fish evenly on it and then spread the remaining chutney. Wrap the foil and place the baking tray in a preheated oven at 200 C for 25 - minutes.
Serve hot with rice or just snack on it.