Ingredients:
Pomfret – 2 kgs, whole, cleaned and prepared for stuffing
Prawns – 2 cups, small, cleaned, shelled
Coriander Leaves – 2 tblsp, chopped
Lime Wedges
Spring Onions
Banana Leaf
Oil – 1 tsp
For Marinade:
Turmeric Powder – 2 1/2 tsp
Lime Juice – 2 tblsp + 1 tsp
Salt – 3/4 tsp
For Stuffing:
Oil – 4 tblsp
Onions – 2, medium, chopped
Tomatoes – 2, medium, peeled and diced
Ginger – 1 tsp, grated
Garlic – 2 tsp, minced
Cardamom Powder – 1/2 tsp
Coriander Powder – 1/2 tsp
Cumin Powder – 1 tsp
Aniseed Powder – 1/2 tsp
Chilli Powder – 1 tsp
Turmeric Powder – 1/2 tsp
Sugar – 2 tsp
Lime Juice – 1 tblsp
Garam Masala Powder – 1/2 tsp
Toddy – 3 tblsp
Salt as per taste
Method:
1. Marinate the prawns with 1/2 tsp turmeric powder, 1/4 tsp salt and 1 tsp lime juice for 15 minutes.
2. Mix the marinade ingredients and rub into pomfret.
3. Allow it to marinate for 15 minutes.
4. Heat 1 tblsp oil in a flat-bottomed pan.
5. Add chopped onions and fry until golden brown.
6. Add all the other stuffing ingredients, except garam masala and toddy, and fry for 5 to 6 minutes.
7. Add marinated prawns and garam masala powder.
8. Cook for 5 minutes until almost dry.
9. Turn off heat, add toddy and cover with a lid.
10. Allow to cool.
11. Rub a little oil on the fish.
12. Gently lift the flap and fill with stuffing.
13. Turn the fish over and stuff the other side.
14. Secure it with a string.
15. Grease a baking tray and lay the banana leaf on it.
16. Place the pomfret and wrap the banana leaf around the fish.
17. Secure with wooden toothpicks.
18. Bake at 180C for 30 minutes.
19. When the fish is cooked, remove the wrapping and discard.
20. Garnish with lime wedges, spring onions and coriander leaves.
21. Serve hot.
