Ingredients
2 pieces mackerel/tenggiri (abt 400g)2 pieces banana leaves ( big enough to wrap the fishes)
1/2 tbsp saffron/kunyit powder
2 tbsp plain chilly powder
salt to taste
1 tbsp oil
Dipping sauce:
100g yogurt
2 shallots (chopped)
1 stalk of coriander leaf (shredded)
a pinch of salt
(Mix all together)
Description
Petit Chef
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