How to make Fish In Turmeric Leaves - SK Khazana -
Fresh Turmeric is in season so pick some and make this recipe with salmon fillets marinated in a coriander and green chilli masala, steamed perfectly. A must-try recipe for all!
This is a Sanjeev Kapoor exclusive recipe.
Main Ingredients : Indian salmon (rawas) fillets (रावस के फिले), Fresh turmeric leaves
Cuisine : Indian, Fusion
Course : Snacks and Starters
For more recipes related to Fish In Turmeric Leaves - SK Khazana checkout Pepper Rawas Tikka. You can also find more Snacks and Starters recipes like Peanut Butter and Banana Sandwich Chimichurri Shrimps Paneer Lollipops Bacon Wrapped Prawns
Fish In Turmeric Leaves - SK Khazana Recipe Card
You can’t eat breakfast at night or dinner in the afternoon – but snacks? that you can eat anytime of the day! Along with tea, after school or at a birthday party – snacks are every foodie’s ultimate favourite. Healthy snacking is the best way to satisfy your munchies without the worry of to many added calories.
Prep Time : 31-40 minutes
Cook time : 16-20 minutes
Serve : 4
Level Of Cooking : Easy
Taste : Mild
Ingredients for Fish In Turmeric Leaves - SK Khazana Recipe
Indian salmon (rawas) fillets 4
Fresh turmeric leaves 16
Scraped coconut 1 cup
Ginger 1 inch piece
Green chillies 2-3
Garlic cloves 6-8
Fresh coriander leaves chopped 1/2 cup
Salt to taste
Lemon juice 2 tablespoons
Method
Step 1
Cut the fish fillets into 2 inch squares.
Step 2
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.
Step 3
Take fish pieces in a bowl, add salt and lemon juice and mix. Set aside to marinate for 10 minutes.
Step 4
Add the ground paste and mix well. Set aside for 15-20 minutes.
Step 5
Hold the turmeric leaves over direct flame to make them soft and pliable.
Step 6
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 with a thread to secure it. Make similar parcels with the remaining fish pieces.
Step 7
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.
Step 8
Remove the fish parcels from the steamer, keep them on a serving platter, open the parcels just before serving.
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Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.
