Name: Fish in coriander chutney
Yield: Serves 4
Cuisine: India
Ingredients: 4 X 150-180 g thick, firm white fish fillets (try cod loin, whiting sea bass, pomfret or hake); 2 tbsp lime or lemon juice; a little vegetable oil (optional); salt; 6 green chillies, deseeded, plus 2 whole green chillies; banana leaves or foil, to wrap the fish; 1 very large bunch of coriander leaves and stalks, roughly chopped; 100 g freshly grated coconut, or 75 g desiccated coconut; 2-3 tsp caster sugar; 1 tsp cumin seeds; 8 garlic cloves; 30-40 g roughly chopped mint leaves

Preparation info

Serves
4

Difficulty
Easy

Appears in

Reza's Indian Spice

By Reza Mahammad

Published 2012

About

A traditional Parsi dish, this is so delicious and everyone loves it, with the vibrant green herbs and sweet coconut. The Parsis were persecuted in Iran during the 10th century and fled to India, bringing their style of cooking with them. This dish has a beautiful tangy taste which comes alive when it is steamed in its parcel in the oven. You can use any type of white fish. It is steam-baked so keeps lovely and moist. Banana leaves are widely available in Thai and Indian grocers and they im

Ingredients

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Ingredients

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