Delightfully delicious recipes from Foodshala.
(serves 2) Prep time: 30 mins Cooking time: 15 mins Ingredients 2 tsp ginger-garlic paste 1 tsp lemon juice 2 white fish fillets (140g each), cleaned, washed and patted dry 1 tsp chopped spicy mango pickle 1 tsp chopped curry leaves 1/2 cup steamed rice, coarsely ground 1 tbsp raw mango paste 2 banana leaves, for wrapping 2 tsp ghee (clarified butter) 1 tbsp butter 1 cup finely chopped mixed veggies (carrots, cauliflower, beans) 2 tsp coriander powder 1 tsp cumin powder 2 tbsp tomato purée 2 tsp vegetable oil salt and pepper, to taste For chilli lemon dip, whisk together: 1 tsp red chilli paste 2 tsp lemon juice 2 tsp sugar syrup
salt Method: 1. Mix together ginger-garlic paste, lemon juice and salt. Marinate fish in this mixture for 15 minutes. 2. Mix together mango pickle, curry leaves, rice, raw mango paste, salt and pepper. Coat marinated fish with this mixture. 3. Cut each banana leaf into a square that is four times the size of each fish fillet. Place one fillet in each leaf and wrap well. Secure edges with a toothpick. 4. Melt ghee in a frying pan and pan-sear fish parcels on each side for 5 minutes. 5. Heat butter in a heavy-bottomed deep frying pan and sauté vegetables until al dente. Place fish on top of vegetables and cover. Let mixture cook in its own steam until vegetables are soft. 6. Remove fish from pan and add remaining ingredients to cooked vegetables. Sauté until oil begins to appear on side of pan. 7. Serve fish still in its wrapping with vegetables and dip on the side.