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.
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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Key Ingredients: fish, basmati rice, cumin seeds, coriander seeds, fennel, garlic, red chilli, turmeric, clarified butter, hung curd, lemon juice, salt, coriander leaves