Kala Saranga
Equipment
- Bowl
- Tawa
- Griddle
- Frying Pan
- Skillet
- Mortar and Pestle
- Spice Grinder
- Banana leaf
- Foil
- cocktail sticks
- Toothpicks
Ingredients
- 1 kg Pomfret (Butterfish) whole, gutted, rinsed, and patted dry with kitchen paper (paper towels)
- 1 teaspoon Turmeric ground
- 2 tablespoons Lime juice
- 1/2 teaspoon Salt
- 12 Cloves
- 12 Cardamom pods
- 20 Black Peppercorns
- 5 Cinnamon sticks about 2.5cm / 1 inch long
- 1 tablespoon Aniseeds
- 1 tablespoon Cumin seeds
- 4 tablespoons Tamarind pulp
- 1 teaspoon Sugar
- 1 Banana leaf large, (optional)
- Salt
Instructions
- Cut the head and fins off the fish. Using a knife, score deep slashes on both sides of the fish.
- Mix the turmeric, lime juice, and salt together in a bowl. Arrange the fish in a large dish and rub the turmeric and lime mixture evenly all over the fish.
- Roast the whole spices gently together with the aniseed and cumin seeds on a Tawa, griddle, or in a dry frying pan (skillet) for about 30 seconds, or until they darken. Transfer to a mortar and, using a pestle, pound until coarsely ground or grind in a spice grinder.
- Transfer to a bowl, add the tamarind pulp and sugar, then season with salt and mix together, adding a little water if necessary to make a paste. Rub the paste all over the fish including in the slashes.
- Soften the banana leaf, or use a large piece of foil.
- Wrap the fish tightly in the banana leaf or foil and secure with cocktail sticks (toothpicks).
- Heat a Tawa, griddle, or non-stick frying pan. When hot, add the fish parcel and cook for 5 minutes on each side, or until the fish is cooked. Serve hot.
Nutrition
Serving: 4gSodium: 302mgCalcium: 610mgVitamin C: 5mgVitamin A: 49IUSugar: 10gFiber: 6gPotassium: 269mgCalories: 306kcalTrans Fat: 1gSaturated Fat: 1gFat: 5gProtein: 44gCarbohydrates: 26gIron: 6mg
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