Parsee Fish with Mint Chutney (Patrani Machi) Recipes

Ingredients :

225g desiccated (shredded) coconut

225ml coconut cream

2 tsp ground turmeric

2 tbsp mango chutney (use a ready made chutney available from good supermarkets or Asian food stores)

1 tsp cumin seeds

1 bunch of mint leaves

1 bunch of coriander (cilantro)

sugar, to taste

1 tbsp white vinegar

1 in piece of fresh ginger

3 cloves garlic

Parsee Fish

4 banana leaves, to wrap the fish

4 small perch fillets, about 250g

salt to taste

1 tsp ground turmeric

2 tsp small red chili peppers, chopped

juice of 1 lemon

Method :

Mint Chutney - Place all the ingredients for the chutney in an electric blender or food processor. Blend or process until well combined. Remove to a clean bowl and place in the refrigerator to chill.

Parsee fish - Cut the banana leaves into rectangles large enough to wrap the fish. Heat the leaves over a flame or hotplate to soften them - this makes them easier to fold. Sprinkle the fish with the salt, turmeric, chili peppers and lemon juice. Lay each piece of fish flat on a banana leaf. Top with about 2 tablespoons of the Mint Chutney. Spread the chutney evenly over the top, then fold the banana leaf around the fish. Leave in the refrigerator all day, or in the freezer for 10-15 minutes to set the chutney. Steam the fish in a steamer for 8-10 minutes. Serve hot.

A weight watcher's delight from the west coast of India - steamed fish in banana leaves.

Serves 4 - 6

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