Korma Spice-Rubbed Fish with Carrot Salad. Think outside the box with your next seafood dish and try this deliciously seasoned, spice-rubbed fish.
Serves 2-4
1 tbsp ground coriander
1/2 tsp ground cardamom
1/2 tsp ground cinnamon
1/4 tsp ground cloves
2 tsp poppy seeds
1/4 tsp ground black pepper
1/4 tsp saffron threads, lightly crushed
2 tbsp coconut milk powder (from the supermarket)
2 tbsp extra virgin olive oil
1-1.2kg whole snapper, cleaned
Banana leaves, to wrap fish
1 lime, sliced
Carrot Salad
4 large (500g) carrots, cut into ribbons
3 spring onions, sliced
1/2 cup raisins
2 tbsp extra virgin olive oil, plus extra, to grease
1 1/2 tbsp honey
1 tbsp lemon juice
1/2 tsp ground cumin
1/2 tsp ground cinnamon
200g paneer, torn into small chunks
2 cups fenugreek sprigs or watercress
Combine ground spices, poppy seeds, pepper, saffron and coconut milk powder in a small bowl. Stir in oil to form a paste. Cut 4 slits across body of fish, then massage paste onto fish. Lay out enough banana leaves to create a sheet large enough to wrap fish, then place fish in centre. Fill fish cavity with lime. Wrap fish to completely seal, then tie with kitchen string to secure.
Heat a barbecue grill or flat plate over a medium-low heat. Cook wrapped fish for 15 minutes each side or until cooked through when tested. Alternatively, chargrill fish for 5 minutes each side, then bake in a 180°C oven for 25 minutes.
Meanwhile, to make carrot salad, toss carrot, spring onions, and raisins in a medium bowl and set aside.
In a small jug, whisk together oil, honey, lemon juice, cumin and cinnamon. Use extra oil to lightly grease a barbecue flat plate. Cook paneer for 1-2 minutes each side or until golden. Toss dressing through carrot salad, along with fenugreek sprigs or watercress and paneer.
Cut and discard string around leaves, then cut open banana leaves. Serve fish with carrot salad.
