2 medium-sized Silver Pomfrets cut in 4 to 5 large pieces

    1 and ½ cup fresh grated coconut

    1 and ½ cups fresh coriander leaves

    ½ cup mint leaves

    6 green chillies

    5 garlic cloves

    1 and ½ teaspoons cumin seeds

    2 teaspoons sugar

    2 teaspoons salt

    3 tablespoons lemon juice

    4 banana leaves cut in the centre and stem removed

    Cooking twine or thread to tie the banana leaves

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Ingredient Substitution Guide


1. Grind to paste and make a chutney with the grated coconut, coriander leaves, mint leaves, green chillies, garlic, 1 teaspoon salt, sugar, cumin seeds and 2 tablespoons lemon juice.

2. Refrigerate for 20 minutes as this will make the chutney thicker and the application will be better.

3. Add 1 teaspoon salt and 1 tablespoon lemon juice to the fish and rub well and keep aside. This will remove the fishy smell.

4. Wash the banana leaves and cut the centre stem off

5. Lightly heat each leaf on the stove, as this will make the leaf soft and flexible, and it will not tear while folding.

6. Take 2 tablespoons of the chutney and layer at the bottom of the leaf and place the fish on this chutney. Cover the fish with additional 2 tablespoons of the chutney.

7. Wrap the fish with the banana leaf closing all sides

8. Secure this with a cooking twine.

9. Prepare the steamer, only when it is ready with steam coming out, place the fish in the steamer.

10. Steam the fish for 10-12 minutes

11. Remove and serve.

Important note: If you need to serve the fish later and it has turned cold do not re-steam it. Just place it in the microwave with the lid closed for 1 minute. This will heat the fish well and keep it moist.

-The writer is the co-founder of Parsi restaurant Cafe Funkie Town in Dubai and is an avid foodie.