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: