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PrintCORIANDER AND COCONUT FISH PARCELS
Serves :
2
Preparation Time :
Cooking Time :
Preparation Method :
- Spread a thick coating of the paste on only one side. Lay a couple of lemon slices on to each leaf and place the fish on top, paste side up.
- Sprinkle a little black pepper powder over them and drizzle with the oil. Enclose in the leaf, securing with a toothpick or string.
- Lay the parcels in a steamer above a large pan of boiling water, cover with a tight- fitting lid and steam for 12-15 minutes or until cooked.
- Bake in the preheated oven for about 8-10 minutes, depending on the size of the fillets. Sprinkle over a little of the remaining lemon juice and serve hot.
INGREDIENTS
- 150 grams firm white fish fillets, rinsed and patted dry, marinated in lemon juice and salt
- ½ lemon, cut into thin slices
- 1 teaspoon Cooking oil
- 2 banana leaves, softened in a little water
- Pepper and Salt to taste
Ground to Paste
- 3-4 garlic cloves, roughly chopped
- 1 teaspoon ginger paste
- ½ onion, roughly chopped
- 2 tablespoon coconut milk
- ½ teaspoon of carom, pounded
- 1 green chilli, seeded and chopped
- 1 teaspoon coriander powder
- 25 grams chopped fresh coriander leaves and stalks
- ½ teaspoon each roasted cumin powder and garam masala
- ½ teaspoon fenugreek seeds, pounded
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