Khud Style Baked Indian Basa

Khud Style Baked Indian Basa

Aditya Bal cooks a banana leaf wrapped basa fish baked with some fragrant basmati rice in Raghogarh, Madhya Pradesh.

Ingredients :
-> 2 large fillets of basa fish
-> 1 cup of basmati rice, boiled

For the Marinade:
-> 1/2 tsp cumin seeds
-> 1 tsp coriander seeds
-> 1 tsp fennel seeds
-> 10-12 cloves of garlic
-> 2 Tbsp dry red chilli paste
-> 1/4 tsp turmeric powder
-> 4 tsp ghee
-> 100 gms hung curd
-> Juice of 1 lime
-> Salt to taste
-> A handful of chopped fresh coriander


-> Dry roast the cumin seeds, coriander seeds and fennel seeds,and grind to a powder. Next, char the garlic and grind to a paste with a pinch of salt.

-> Combine the ground spices and garlic paste with the dry red chilly paste, turmeric powder, salt, lime juice, hung curd and ghee. Mix well.

-> Add in a handful of chopped coriander to the marinade and then, apply the marinade to the fillets of fish till they are well coated with the paste.

-> Layer a banana leaf with kitchen foil, make a bed of rice on it, and place the fish carefully on the rice.
Khud Style Baked Indian Basa
-> Fold the banana leaf over to make a parcel and tie with string.

-> Place the fish-parcel in an oven on medium heat (or the embers of firewood/dry cow dung ) for 20 minutes.

-> Unwrap the banana leaf parcel, and serve the fish as is, on the bed of rice.

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