Few days back, I had posted the recipe for fried fish parcels using the banana leaf. Loved the flavour that it imparted to the fish and wanted to try out the recipe using various other kinds of leaves like pumpkin, saal, etc which are generally used in the villages of Odisha. But since I could not get my hands on any of these, my Mom suggested that I give it a try with turmeric leaves. With Prathamashtami celebrated a few days back, some of these leaves were still lying in the fridge. I had eaten enough Enduri during the past week and so I decided to put these super aromatic leaves to a different use.
Read on for the recipe -
Preparation Time - 30 mins
Ingredients -
- 4 pieces of Mirkali fish (Rohu/Bhakura is also fine)
- 2 tsp mustard-garlic-coconut-green chili paste
- 1 1/2 tsp mustard oil
- 2-3 green chilis (slit lengthwise)
- 2 pinch turmeric
- 1/5 tsp salt
- 2 tsp mustard oil for frying
- 8 pieces of turmeric leaf
Preparation - Wash and marinate the fish with salt, turmeric and mustard-coconut paste. Leave aside for 10 mins.
Make a cross with two turmeric leaves. Place a piece of fish in the centre. Drizzle mustard oil over it and place 2-3 pieces of slit green chili. Close the parcel and secure it with a string.
Cooking - Heat the mustard oil on a pan. Once it gets smoking, add the parcels and immediately lower the flame. Once the leaf on the bottom surface has turned brown with black spots showing at some places, flip it over. Let it sit on the pan till the leaf turns brown. (it takes roughly 7-8 minutes to cook on each side)
Switch off the flame and remove the pan. Keep aside for 5 minutes.
Carefully open the parcels and discard the leaves.
Serve hot with white rice and dal.
Note - For the mustard paste, the ratio of the ingredients is ' 2 tsp black mustard seeds : 2 tbsp freshly grated coconut: 4 garlic cloves : 1 green chili '.
