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! —Sumayya Usmani
3 to 4 people
Green chutney - grind the following into a smooth, fine paste:
Sumayya is a food writer and cookery teacher who grew up in Pakistan, but has now found home in Glasgow. Sumayya is passionate about sharing the flavours of her homeland with a view to highlight Pakistani cuisine as a distinct one. The author or two cookbooks: Summers Under The Tamarind Tree (Frances Lincoln) and Mountain Berries and Desert Spice (Frances Lincoln, out April 2017), her writing reminisces about food and memories growing up in Pakistan. She writes for many publications, appears on television, and co-presents BBC Kitchen Cafe weekly, on BBC Radio Scotland.