INGREDIENTS:
4 FILLETS OF PLAICE OR TURBOT, 150-175 G EACH
1/2 TSP SALT
JUICE OF 1 SMALL LEMON
4 TBSP GRATED FRSH COCONUT OR 3 TBSP DESICCATED COCONUT
3 TBSP FINELY CHOPPED FRESH CORIANDER LEAVES FRESH
BANANA LEAVES OR FOIL
FOR THE PASTE:
1 TBSP CORIANDER SEEDS, ROASTED ROUGHLY CRUSHED
1 TSP CUMIN SEEDS, ROASTED, ROUGHLY CRUSHED
2 CLOVES GARLIC, CHOPPED
2 TSP WHITE POPPY SEEDS, ROUGHLY CRUSHED
2 TBSP TAMARIND WATER OR DISTILLED WHITE VINEGAR
1 TSP SUGAR
1 FRESH GREEN AND 1 RED CHILLI, DESEEDED AND CHOPPED
2 TBSP GROUNDNUT OIL
1/2 TSP SALT, PLUS EXTRA TO TASTE
PROCEDURE:
1) RUB THE FISH FILLETS ALL OVER WITH THE SALT AND
LEMON JUICE, AND LEAVE
TO STAND IN A COOL PLACE FOR 30 MINUTES.
2) PUT ALL THE PASTE INGREDIENTS INTO A BLENDER AND
BLEND UNTIL AS
SMOOTH AS POSSIBLE.
3) TRANSFER THE PASTE MIXTURE TO A BOWL AND STIR IN
THE GRATED FRESH OR
SESICCATED COCONUT AND THE FRESH CORIANDER
LEAVES. ADD MORE SALT, IF
NECESSARY.
4) IF USING BANANA LEAVES, CUT THEM TO COVER A LARGE
PIECE OF FOIL ABOUT
40 CM SQUARE. ALTERNATIVELY, JUST USE
A DOUBLE LAYER OF FOIL. ARRANGE
THE FISH FILLETS IN A SINGLE LAYER ON
TOP OF THE LEAVES OR FOIL AND RUB
EACH PIECE WELL, ON BOTH SIDES, WITH
THE PASTE MIXTURE.
5) FOLD THE BANANA LEAVES AND FOIL OVER THE FILLETS
TO ENCLOSE THEM,
SECURING THE BANANA LEAVES WITH BAMBOO
SKEWERS AND TURNING THE
EDGES OF THE FOIL OVER TO SEAL AND MAKE
A LOOSE PARCEL. PUT THE PARCEL
DIRECTLY ON A SHELF OF AN OVEN PREHEATED
TO 190OC AND BAKE FOR 15-20
MINUTES.
6) UNWRAP THE PARCEL AND TRANSFER THE FISH, ALONG WITH
THE COOKING
JUICES, TO A LARGE FLAMEPROOF DISH. PLACE
UNDER A PREHEATED HOT GRILL
FOR 2-3 MINUTES, TO LIGHTLY BROWN THE
TOPS, THEN SERVE IMMEDIATELY.
PATRANI MACHCHI BAKED FISH WRAPPED IN
BANANA LEAVES
