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Recipe: Vetrilai Meen

By Executive Chef MUKESH SHARMA
February 04, 2021 12:54 IST
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Ever been to a traditional South Indian feast?

Sheraton Grand Chennai Resort & Spa's Executive Chef Mukesh Sharma has a feast recipe for you -- Vetrilai Meen.

The dish derives its name from vetrilai, the Tamil word for betel leaf.

Photograph: Kind courtesy Sheraton Grand Chennai Resort & Spa

Vetrilai Meen


  • 180 gm rawas fish or Indian salmon, cut into fillets
  • 4 paan or betel leaves, cut into small pieces
  • 4-5 paan or betel leaves, ground to a paste
  • 4-5 paan or betel leaves, for wrapping the fish
  • 10 gm garlic, chopped 
  • 15 gm ginger, chopped
  • 2 tbsp ginger-garlic paste
  • 5 green chillies, chopped
  • 3-4 sambar onions or shallots, whole
  • 15 gm dhania or coriander powder
  • 1 + 1 tsp haldi or turmeric powder
  • 50 ml coconut oil
  • 1 lemon, juiced
  • 2 sprigs curry leaves
  • Salt to taste


  • Heat the coconut oil in a thick-bottomed kadhai or wok.
    Once the oil heats up, add the curry leaves, chopped ginger, garlic, green chillies and saute well.
    Add the shallots and 4 chopped betel leaves.
    Add the coriander and turmeric.
    Saute well but turn off the heat before the ingredients lose colour.
  • Once it cools, grind the mixture into a fine paste and keep aside.
  • Wash the fish fillets and drain off any excess water.
    Apply the ginger-garlic paste, lemon juice and the additional turmeric powder.
    Apply the betel leaf paste and keep the fish aside for 30 minutes.
  • Once the fish absorbs the masala, wrap the fish in betel leaves and grill till well done.Serve warm.

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Executive Chef MUKESH SHARMA