Gujarati Machi Masala Fish En Papillote - Deliciously Aromatic
Added by Bipins Masala | Sun 22 Apr 2012 @ 19:29
This little dish creates a real wow factor, both presentation, a sense of surprise and the flavour and aroma are tremendous. Simple to make and takes no effort but is deadly effective as talking point at a dinner party. Simply coat each side of the fish with the bipins machi masala or the bipins methi masala - a traditionally put together blend of fresh Indain herbs and whole ground spices .. steeped in tradition and heritage, you can get these masala online from www.curryfusion.net). I\\\'ve cooked this dish recently for a group of 25 and 10 VIP\\\'s in both banana leaf via char grilling and parchment paper in an oven at 140C. Turns out really well, perfectly cooked, fresh flavoursome and a sense of razzmatazz too!
4 white fish fillets - pangasius, or cod, haddock, plaice, sole, I prefer the pangasius an under stated fish, its firm and lovely available in supermarkets and responsibly farmed.
1 machi Masala fresh Indian herb and whole authentic ground spice blend (available online from www.curryfusion)
coriander to garnish
parchment paper or banana leaf
Coat each fillet with a quarter of a tsp of the masala, season with a tiny amount of salt and white ground pepper. Parcel the fish up in parchment paper. Cook in a preheated oven at 140C for 10-12 minutes. Serve directly in the parcel. Job done!