Recipe Contributed By: Anupriya Sinha, Pune |
Black Pomfret - 1 (1 kg approx.)(De-skinned and de-boned)
Mustard seeds - 2 tbsp
Fresh coconut (scraped) - 2 cups
Green chilli - 2-3
Salt - as per taste
Turmeric powder - 1/2 tsp
Mustard oil - 2 tbsp (approx)
Coriander leaves (finely chopped) - 2 tbsp
Banana / Plaintain Leaves (tender) - 4-5 (large)
Cotton thread - to secure the wraps
1. Cut fish fillets into 8 pieces i.e. 4 from each fillet. Wash thoroughly with water, pat dry with kitchen towel and keep aside.
2. Take mustard seeds, coconut, green chillies, salt and turmeric powder in a mixie jar and grind to a fine paste. Add water if necessary, but keep it to minimum as we need a semisolid paste.
3. Add chopped coriander leaves and 2 tsp of mustard oil to the paste and mix.
4. Rub this mixture onto the pat dried fish fillets. Keep aside for 1.5-2 hrs.
5. Remove the centre vein of the banana leaves and make eight 12"x6"(approx.) pieces. Wash and dry with a kitchen towel.
6. Mix the marinated fish once again.
7. Place 1 tsp of the marinade on one piece of banana leaf. Place one of the fillets and top with another teaspoonful of marinade.
8. Add 1/2 tsp (or as desired) of mustard oil on top and wrap the fish from all sides with the leaf. Secure with a cotton thread by winding a number of times. Keep the parcel aside.
9. Repeat the same procedure with all the pieces of fish.
10. Preheat tandoor till red hot.
11. Bake all the parcels for 6-7 minutes or till the banana leaves burn and give out an aroma.
12. Switch off and leave the fish parcels inside the tandoor for 10-12 minutes.
13. Take out, cut open the parcels and serve hot with steamed rice.