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Ingredients : Serves 4
4 small mullet, whole
2
tablespoons freshly squeezed lemon juice
1
1/2 teaspoons salt
1
teaspoon turmeric, ground
1/4
teaspoon black pepper, ground
1 onion, sliced
2
cloves garlic, peeled
2
slices fresh ginger
1/4
teaspoon cinnamon, ground
1/4
teaspoon cloves, ground
1/2
teaspoon dried crushed curry leaves
1
tablespoon cilantro, ground
1
teaspoon cumin, ground
2
teaspoon chili powder
1
tablespoon cooking oil
Banana leaves for wrapping
Method :
Clean the fish and wipe dry with kitchen
papers. Wipe the inside of the fish with some coarse salt, leaving the
bady cavities clean. Remove any gills or long spices with kitchen
scissors. Wash fish well and cut diagonal slashes in the flesh with a
sharp kitchen knife. Rub the fish with a little lemon juice, salt,
pepepr and turmeric. Use a food processor to blend the remaining
ingredients until a smooth paste. Apply the mixture to the fish, rubbing
well into the slashes and bady cavity. Spoon the remaining mixture over
the fish. Place the fish in the banana leaves and wrap to make a neat
parcel. Place over a heated griller for 10 minutes on each side. Open
the parcel for the last few minutes to allow excess moisture to escape.
Serve with steamed white rice with some accompaniments.
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