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02 January 2013,02:01 by
D.Sumithra

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CORIANDER AND COCONUT FISH PARCELS

Serves :
2

Preparation Time :
15 minutes

Cooking Time :
25 minutes

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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