Fish in Banana leaves
Ever since I saw this grilled Trout I wanted to have it with the side salad. However I dont have a grill. I had to rely on the conventional oven but then cooking fish does not take a lot of time. The fish I used was Canadian Mackerel - It was very fleshy. I had 2 fish - Used 2 different types of rubs to suit our individual tastes.Thank you Sig for the recipe !
Stuffing
1 long green chilli - chopped
5 curry leaves,
3 slices of onion
2 slices of lemon
Rub the outside of the fish with a thick paste of red chilli, turmeric, salt and lemon and stuff with all under stuffing.I rubbed another fish with pepper powder, cumin powder, salt and lemon and the same stuffing except the chillies
Wrapped them in banana leaves and enclosed in aluminium wraps just like Sig blogged. Left the fish packets for an hour to marinate before popping them inside the oven at 450 degrees for 15 minutes. Then opened the packet and broiled it for 4 minutes to crisp up the skin. I served with a simple garden salad with corn with a home made yoghurt dressing.
It was very filling - I think it would make a good lunch than a dinner because it felt a little heavy.
We finished the salad with a sorakai halwa ( Duddhi, Bottlegourd ). Grate 1 bottlegourd and saute with one teaspoon of ghee until most of the water is evaporated. Use a low heat. Add 2 and half tablespoon of sugar and keep sauteing until more of the water evaporates. Add another 2 teaspoon of ghee and keep sauteing until all the water evaporates. The whole halwa will roll like a ball without sticking to the pan. Sprinkle a couple of pinches of cardamom powder. Serve with crushed almonds.
The taste was very very good. But I might not do it often because for one bottlegourd it took almost 3 tablespoon of sugar. Ravi and I shared it.
