Baked Masala Barramundi with Spiced Basmati Rice
Serves: 4 Preparation Time: 30 Mins Level: Easy
Punnet Cherry Tomatoes, sliced into rings
Young Ginger, peeled, grated
Red Onion, peeled, roughly chopped
Hot Red Chillies, roughly chopped
Coriander stems, roots & some leaves, roughly chopped
Chilli Powder or hot Paprika
1 ½ tsp
1 ½ tsp
Cardamom pods, crushed, seeds extracted and ground (you can add the husks to the boiling water when cooking the rice)
1 -2 Tbsp
Basmati Rice, rinsed well and strained
Extra virgin coconut oil or vegetable oil
Curry leave (to be added after rice is cooked)
To cook the rice, bring 4 cups of water with the spices to the boil. Add the rice and cook for 5 mins. Remove from heat, immediately drain and cool on a large tray.
Place all the masala paste ingredients into a food processor and blend until a fine paste, starting with the fresh aromats, tomato paste, salt and sugar then the dried spices and coconut milk.
Pass the banana leaves over an open flame to release the oils and make them pliable.
Marinate the fish with the masala.
Temper the second stalk of curry leaf in hot coconut oil, then mix them into the cooled rice while still hot.
To wrap your fish, place a couple of layers of banana leaves with the largest at the bottom. Spoon on some rice, place the fish over the top, then a layer of sliced tomatoes. Wrap well ensuing there are no tears in the leaves. Tie it firmly with some butcher’s twine or heatproof string.
Place on a baking sheet lined with foil and bake in a preheated oven at 200C for 20-25 mins until the fish is cooked and flakes easily when forked. If you are making smaller parcels, reduce the cooking time accordingly.
Serve with lemon wedges.