Khud Style Baked Indian Basa Recipe
Aditya Bal cooks a banana leaf wrapped basa fish baked with some fragrant basmati rice in Raghogarh, Madhya Pradesh.
- Total Cook Time 50 mins
- Prep Time 10 mins
- Cook Time 40 mins
- Recipe Servings6
Ingredients of Khud Style Baked Indian Basa
- 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
How to Make Khud Style Baked Indian BasaHideShow Media
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.