|
575 g
Spice
Paste :
6
2
2
2.5 cm
4
1 teaspoon
2
teaspoons
1/4 |
white fish
fillets
banana
leave (optional)
oil for
brushing
shallots,
chopped
cloves
garlic, crushed
fresh red
chilies, seeded and chopped
piece
fresh root ginger, chopped
candlenuts
or cashew nuts
tamarind
paste
each
ground coriander and ground cumin
ground
turmeric |
Method :
- To make spicy paste, put all ingredients in a blender with a
pinch salt and mix to a paste.
- Cut fish into 10 x 5 cm (4 x 2 in) pieces 1 cm (1/2 in) thick.
- Coat top of each piece thickly with spice paste.
- If using banana leaves, hold them over a flame to soften.
- Oil leaves thoroughly and cut into pieces to wrap around pieces
of fish ( or do this with aluminium foil)
- Secure with wooden cocktail sticks or toothpicks
- Preheat barbecue or grill.
- Cook fish parcels for 8-10 minutes, turning halfway through.
- Serve with banana leaf or foil partially torn away to reveal
fish, and with lime wedges.
Serves 4
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