Bhajela Saranga
Equipment
- Bowl
- Large dish
- Refrigerator
- Banana leaves
- Blender
- Food processsor
- Kitchen string
- Twine
- Tawa
- Griddle
- Frying Pan
- Skillet
Ingredients
- 1 kg Rawas or Salmon whole, gutted, rinsed, and patted dry with kitchen paper (paper towel)
- 1 teaspoon Turmeric ground
- 1 tablespoon Lime juice
- Banana leaves (optional)
- Vegetable oil for frying
- Salt
For the spice paste
- 1 onion chopped
- 2 Red chilies de-seeded and chopped
- 2 Garlic cloves, crushed
- 1 Ginger 2.5-cm / 1-inch piece fresh, peeled and chopped
- 30 g Coconut (1/3 cup) desiccated (dried flaked)
Instructions
- Cut the head and fins of the fish, then using a sharp knife, score slashes on both sides.
- Mix the turmeric and lime juice together in a bowl and season with salt. Arrange the fish in a large dish and rub the turmeric and lime mixture evenly all over the fish. Cover and allow to marinate in the refrigerator for 15 minutes.
- Soften the banana leaves, then cut them into 8 x 25-cm / 10-inch squares. Alternatively, use foil squares.
- To make the spice paste, put the onion, chilies, garlic, ginger, and desiccated coconut into a blender or food processor and process, adding a little water to make a smooth paste.
- Cut the fish into 4 individual portions and coat thickly on both sides with the spice paste.
- Spread out the banana leaf or foil squares on a clean flat surface, place a fish portion in the center, then fold over to make a neat parcel and secure with kitchen string (twine).
- Heat a thin film of oil on a Tawa, griddle, or a frying pan (skillet) over low-medium heat.
- Pan-fry the parcels for 10 minutes on each side. Remove and unwrap carefully so as not to break the fish fillets.
Nutrition
Serving: 8gSodium: 58mgCalcium: 22mgVitamin C: 18mgVitamin A: 158IUSugar: 1gFiber: 1gPotassium: 697mgCholesterol: 69mgCalories: 204kcalSaturated Fat: 2gFat: 9gProtein: 25gCarbohydrates: 4gIron: 1mg
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