Desi fish with a twist

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These days the name of the game is Fusion. Whatever the dish might be, it always adds a bit of romance and mystique if some out of the ordinary ingredient is added.

Pomfret in banana leaf with tomato salsa
While at the onset this would seem like a typical Indian dish, the difference is in the use of fresh vegetables as a salsa along with the fish.

Ingredients
2 medium sized white pomfret, cleaned
4 tbsp mustard paste
Salt
1 tsp turmeric powder
1 tsp red chilli powder
2 tbsp mustard oil
1 banana leaf, washed and dried
For the salsa
Two medium sized tomatoes, diced
1 spring onion, diced
1 green chilli, diced fine
1 small onion, diced fine
2 tbsp coriander leaves, chopped fine
Juice of 1 lemon
Pinch of salt
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Method
Make two long incisions crosswise on both sides of each fish. Make a marinade of the mustard paste, mustard oil, turmeric and red chilli powder and rub the fish with it and keep aside for 15 minutes.
Cut the banana leaf along the seam so you have two long and wide strips. Place each fish in the middle of a banana strip and cover to make a packet so the fish is not visible. Securely tie the packets with string.
Bake the fish in a preheated oven at 180°C for 20 minutes till tender. Remove and set aside.

For the salsa
Combine all the ingredients except the lemon juice and salt. Sprinkle the lemon juice and salt over the ingredients and mix well.
Serve the fish on the banana leaves along with the salsa.