Rainbow Trout With Green Peas Pot Stickers And Carrot Pachadi

Total Time: 1 hr 25 mins Preparation Time: 45 mins Cook Time: 40 mins

Ingredients

• Servings: 4
• 4 trout fillets
• 3 garlic cloves
• 2 green chilies
• 100 g fresh desiccated coconut
• 1 cup fresh cilantro (washed and drained)
• 1/2 cup fresh mint (washed and drained)
• 3 limes, juice of
• 1 teaspoon ground cumin
• 1 whole banana leaf, cut into 6 inch squares (available in indian grocery stores)
• salt
• 200 ml all-purpose flour
• 125 ml boiling water
• 10 ml vegetable oil
• 5 g salt
• 200 g frozen green peas (thawed)
• 50 g fresh desiccated coconut
• 1 teaspoon cumin seed
• 2 teaspoons finely chopped ginger
• 30 ml vegetable oil
• 1/4 cup chopped cilantro
• 1 teaspoon mango powder, available in indian stores (amachur)
• 1 green chili (optional)
• salt
• 150 g grated carrots
• 1 tablespoon vegetable oil
• 1 teaspoon mustard seeds
• 2 -3 whole dried red chilies
• 1/4 teaspoon asafetida powder (hing) (optional)
• 1 sprig fresh curry leaf (indian stores)
• 1/4 bunch fresh cilantro leaves
• 1 bunch rainbow chard leaves
• 50 ml olive oil
• 15 ml minced ginger

Recipe

• 1 wash truot fllets and dab dry.
• 2 in a food processor, grind ginger, garlic, coconut, mint, and lime juice; blend adding water as necessary to make a thick paste.
• 3 season with salt. wash and wipe banana leaves and apply paste all over the leaf.
• 4 place the trout fillet at one end and fold tightly making sure all the spice is covering the fish.
• 5 steam fish over a bamboo steamer or in perforated pan over a pot of boiling liquid.
• 6 combine together flour, salt and water and mix well.
• 7 knead well with oil on the palms to make a smooth dough.
• 8 in a pan heat oil, add cumin seeds and allow to crackle.
• 9 add chilli, ginger, coconut and sauté for 3 minutes. mix in the green peas and season with salt and mango powder (allow to cool).
• 10 roll out the dough into 1 1/2-inch disks and place 1 tbs of stuffing in the center.
• 11 fill the dough to form a half moon shape and then make it stand on one side by pressing it on the working surface.
• 12 cook in a hot frying pan first with oil to sear the bottom and then covered with a little amount of liquid to almost steam roast, about 5 minutes.
• 13 carrot salad:.
• 14 in a heated pan with oil, add mustard seeds and allow to crackle; add rest of the ingredients and allow to cook for 3 minutes.
• 15 add in the carrots and season with salt.
• 16 allow to cool before service.
• 17 swiss chard:.
• 18 wash and trim the thick stems on the back of the leaf heat oil and wilt down the leaves with some ginger juliennes.
• 19 season with salt. place two pot stickers on the plate at 2 o'clock, swiss chard in the center topped with the wrapped fish. serve carrot salad at 10 o'clock. this dish is visually appealing and full of flavour.