Sanjeev Kapoor invites food lovers to bring the vibrant flavours of the coast into their home with his ‘Fish in Turmeric Leaves’ recipe. Known for his innovative use of ingredients, Kapoor emphasises the unique taste of fresh turmeric leaves, making this dish a standout in any culinary repertoire. He suggests that it’s ideal for a cosy dinner and promises to impress guests with its bold yet balanced flavours.
Sanjeev Kapoor’s Fish In Turmeric Leaves Recipe
Kapoor believes this recipe is more than just a meal; it’s a tribute to coastal cuisine. The turmeric leaves add a distinct twist, imparting an earthy and slightly peppery note that elevates the Indian salmon to new heights. He expertly blends coconut, ginger, garlic, and coriander to create a paste that perfectly complements the fish, adding a delightful burst of flavour to every bite.
Kapoor recommends this dish for a family dinner or a special gathering. He suggests serving it with steamed rice or a light salad for a well-rounded meal. The simplicity of preparation combined with the richness of flavours is sure to leave guests amazed both by the taste and the presentation. Following Kapoor’s guidance, this dish brings coastal magic straight to your table.
Step-By-Step Recipe
Ingredients
– 4 Indian salmon fillets (rawas)
– 16 fresh turmeric leaves
– ¾ cup scraped coconut
– 1 inch piece of ginger
– 2-3 green chillies
– 6-8 garlic cloves
– ½ cup chopped fresh coriander leaves
– Salt to taste
– 2 tablespoons lemon juice
Method
- Start by dry-roasting the fresh turmeric leaves on both sides. This step makes the leaves pliable and easier to handle. Cut the Indian salmon fillets into 2-inch pieces. Set them aside while you prepare the marinade.
- In a blender, combine the scraped coconut, ginger, green chillies, garlic cloves, and coriander leaves. Add ¼ cup of water and blend the mixture to a smooth and thick paste. This will infuse your fish with robust flavours.
- In a bowl, place the fish pieces. Add salt and lemon juice to taste, along with the prepared coconut paste. Mix well to ensure all the fish is coated. Let it marinate for 15-20 minutes to absorb the flavours.
- Take two turmeric leaves and lay them on a worktop, overlapping them to form a cross. Place the marinated fish in the centre of the leaves. Fold the sides over to create a parcel. Use a thread to tie the parcel securely, ensuring the fish stays enclosed.
- In a steamer, heat sufficient water. Once boiling, place the parcels inside the steamer. Steam for about 10 minutes. This gentle cooking method ensures that the fish remains tender and juicy, while the turmeric leaves impart their distinct flavour.
- Once cooked, carefully open the parcels. Serve the fish immediately, letting the enticing aroma fill your kitchen. Enjoy your delicious dish!
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So, gather your ingredients, follow the steps, and get ready to bring the coastal essence to your home. This recipe is a fantastic way to enjoy seasonal produce while creating lasting memories around the dining table. Happy cooking!
Cover Image Courtesy: @sanjeevkapoor/Instagram