By Navaz Dhalla
Ingredients
2 big pomfret, weighing approx 500gm each
banana leaves to wrap
For the Chutney:
1 coconut, freshly grated
4 green chillies
1 tsp jeera
9 cloves garlic
3 cups fresh coriander leaves,
1/2 cup fresh mint leaves (optional)
1 tsp tamarind paste
1 tsp lemon juice
Method
- Cut the fish into slices
- Marinate the fish pieces for 1/2 hour in salt
- Grind all the chutney ingredients together.
- Cut the banana leaves into strips large enough to wrap around each piece of fish.
- Heat each piece of leaf over a flame for a few seconds to soften
- Grease one side of banana leaves
- Wash the fish and coat it with chutney
- Put each fish piece on the greased side of each banana leaf and roll up.
- Tie with thread.
- Steam or bake for about half an hour or till the fish is done.
- Serve hot
Parsi Dishes - Non Veggies Index
