Grandma`s Fish wrap

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Description:
I tasted this dish 15 years ago when we visited hometown for vacation. My granny made it for me. As a child and even now I`m a great fan of her cooking. She uses very minimal spices and mostly don`t use any curry masalas in her cooking and still the dish tastes so good. I think its her hand magic :). So the fish wrap she made for me was so tasty that I never forgot about it. Somewhere in my memory I had a very brief idea of how she made it. Recollecting that I made and husband said it tastes very good and told to cook it again for him. :)

Ingredients:
1. Tilapia - 1 or 2(you can use pomfret, pearl spot or even Sardines )
2. Ginger
3. Garlic
4. Green chillies - 1 or 2
5. Black pepper corn - 1tspn
6. Earthen pot used for cooking/chetti
7. Aluminium foil
8. Turmeric powder- 1/2tspn
9. Chilli powder - 1/2 tspn or even less( optional)
10. Oil
11. Salt to taste

Procedure:
Clean and wash the fish. You can use the whole fish or cut pieces for the recipe. Crush the ginger, garlic, green chillies and black pepper corn. Take a bowl and add the turmeric powder, chilli powder, the crushed ingredients and salt. Add little water and make a paste. Coat the fish with this paste and let it to marinate for sometime.

Tear a square shape aluminium foil and place the fish over it. Pour little oil over the fish and wrap the foil.  Repeat same process if you have more fish. Carefully wrap the fish and all the sides should be sealed properly not allowing any steam to escape while cooking.

Even though very minimal ingredients are use for this dish, the main task is cooking part. Take the pot/chetti and let it warm up. Place the wraps in the chetti and sprinkle some water. Don`t pour water just sprinkle. Cover the lid and let it cook for 10 minutes on each side. Once one side is done turn over and cook. The cooking time will be more if you are you big fleshy fish. In between you have to sprinkle water 2 - 3 times while cooking. The water creates a moist environment inside the pot/chetti that helps in cooking. Cook on low/medium flame with lids on.

Once it is cooked let the fish to cool down. Slowly open the foil and the fish will be ready . Enjoy!!