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Author Notes: An old Indian sub-continental recipe from the homes of the Zoroastrians, passed down from friends and adapted along the years.
In this recipe the marriage of green chilli, coriander and mint is sublime – the leafy pungency of the coriander, the sharp fragrance of the mint coupled with the grassy heat from the green chilli brings out the aquatic essence of the hake or haddock (use only a chunky meaty white fish) together with the addition of coconut which add exotic nuttiness – all this results in a match made in heaven. Try using coconut milk mixed with desiccated coconut if you can't find fresh coconut! - My Tamarind Kitchen
Serves 3 to 4 people
Green chutney - grind the following into a smooth, fine paste:
- 1/2 bunch fresh coriander/cilantro leaves
- 1 handful mint leaves
- 3-4 de-veined thin long green chills
- 1/2 teaspoon turmeric
- 2 teaspoons freshly dry roasted ground cumin seeds
- 1 1/2 teaspoon garlic paste
- 1 1/2 teaspoon ginger paste
- salt to taste
- 1/4 grated fresh coconut
Fish and other stuff:
- 3-4 pieces fresh white firm flesh fish such as halibut, cod, haddock or hake
- Long pieces jute twine to tie parcels
- 2-3 banana leaves found in oriental shops, cut into pieces big enough to wrap fish and keep soaked in warm water before use
- oil to fry
- Marinate the fish pieces in the green chutney for unto 45 minutes then wrap into banana leaf ‘envelope’ style and tie with string, the fish should be completely covered.
- Heat a little oil in a shallow pan and fry the fish on low heat on each side for about 7-8 minutes and until done - alternatively barbecue on a medium fire
- Partially cover the pan as the fish will splutter quite a bit besides the steam also helps in cooking the fish faster. Maintain low heat throughout. Serve immediately once ready!
- Great served with freshly boiled basmati rice and a lentil curry