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| Main Ingredients | Indian salmon (rawas) fillets, Fresh turmeric leaves |
| Cuisine | Indian, Fusion |
| Course | Snacks and Starters |
| Prep Time | 31-40 minutes |
| Cook time | 16-20 minutes |
| Serve | 4 |
| Taste | Mild |
| Level of Cooking | Easy |
| Others | Non-Veg |
Ingredients
- 4 Indian salmon (rawas) fillets
- 16 fresh turmeric leaves
- 1 cup scraped coconut
- 1-inch piece ginger
- 2-3 green chillies
- 6-8 garlic cloves
- ½ cup fresh coriander leaves chopped
- Salt to taste
- 2 tablespoons lemon juice
Method
- Cut the fish fillets into 2-inch squares.
- Put coconut in a blender jar, add ginger, green chillies, garlic cloves, coriander leaves and add ½ cup water and blend to a smooth and thick paste.
- Take fish pieces in a bowl, add salt and lemon juice and mix. Set aside to marinate for 10 minutes.
- Add the ground paste and mix well. Set aside for 15-20 minutes.
- Hold the turmeric leaves over a direct flame to make them soft and pliable.
- Place 2 turmeric leaves on the worktop, one on top of the other forming a cross. Place the fish in the centre and fold the sides to make a parcel. Tie it with a thread to secure it. Make similar parcels with the remaining fish pieces.
- Heat sufficient water in the lower section of a steamer, place the parcels in the perforated section, cover with the lid and steam for 10 minutes.
- Remove the fish parcels from the steamer, keep them on a serving platter, and open the parcels just before serving.
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