Yes, another fish dish. That’ll teach me to buy a whole side of salmon when it’s on offer.
From the western shores of India, this delicious baked fish dish looks very impressive when you serve it wrapped in banana leaves. As you unwrap it, release some mouth-watering aromas. If you can’t get banana leaves then you can use lightly oiled foil or baking parchment instead.
- 2 thick salmon fillets, skinned
- 1 tsp ground turmeric
- Fresh banana leaves (or oiled foil)
For the spice paste:
- 1 tsp ground cumin
- 1 tsp ground coriander
- 50g creamed coconut
- 50g freshly grated coconut
- 2 fresh chillies, deseeded and chopped
- 50g fresh coriander, chopped
- 10g fresh mint, chopped
- 1 tsp crushed garlic
- 1tsp grated fresh ginger
- Juice of 1 lemon
- 1 tsp salt
- Preheat the oven to 180C.
- Make the spice paste by placing all the paste ingredients in a food processor and blending until fairly smooth.
- Place the fish fillets on a plate. Sprinkle with turmeric, rubbing it into the fish, and keep to one side.
- Cut the banana leaves into approx. 24cm squares and soften by dipping into a pan of hot water for a few seconds. Wipe dry and arrange on a work surface.
- Spread the spice paste on both the fish pieces.
- Place a piece of fish on each square and wrap it up like a parcel securing with bamboo skewers. If using foil, simply scrunch up to seal.
- Place the parcels on a baking sheet and bake in the oven to 12 minutes or until cooked through.
- Serve immediately with basmati rice, lemon wedges and maybe some minty yoghurt dip and poppadoms.