Ingredients:
Pomfret – 2 kgs, whole, cleaned and prepared for stuffing
Coriander Leaves – 2 tblsp
Lime Wedges
Spring Onions
Oil – 1 tsp
Banana Leaf – softened (or Baking Foil)
For the Marinade:
Turmeric Powder – 2 tsp
Lime Juice – 2 tblsp
Salt – 1 tsp
For the Stuffing:
Oil – 3 tblsp
Onions – 2, medium, chopped
Groundnuts – 2 cups, roughly crushed and roasted
Ginger – 2 tsp, grated
Garlic – 2 tsp, minced
Cardamom Powder – 1/2 tsp
Coriander Powder – 1/2 tsp
Cumin Powder – 1 tsp
Aniseed Powder – 1 tsp
Chilli Powder – 1 tsp
Turmeric Powder – 1/2 tsp
Sugar – 2 tsp
Lime Juice – 2 tblsp
Tomatoes – 2, peeled and diced
Garam Masala Powder – 1 tsp
Coconut Feni or Toddy – 3 tblsp
Salt as per taste
Method:
1. Heat 1 tblsp oil in a flat pan over medium heat.
2. Add onions and fry till golden brown.
3. Add roasted groundnuts and fry for 2 minutes.
4. Add ginger, garlic, cardamom, coriander, cumin, aniseed, chilli and turmeric powders.
5. Fry for 3 more minutes.
6. Add chopped tomatoes and garam masala powder.
7. Cook for 10 minutes or until almost dry.
8. Turn off heat and add toddy.
9. Cover with a lid and let it cool.
10. Rub a little oil on either side of fish.
11. Gently lift the cut flap of fish and fill with stuffing.
12. Carefully turn the fish over and stuff the other side.
13. Tie a twine around the fish to keep the stuffing in place.
14. Grease a baking tray with 1 tsp oil and lay the softened banana leaf.
15. Place the pomfret on leaf and wrap the banana leaf around the fish.
16. Secure this using toothpicks.
17. Bake at 180C for 30 minutes.
18. When the fish is cooked, remove wrapping and discard.
19. Garnish with lime wedges, spring onions and coriander leaves.
20. Serve hot.
