Bream in Green Chatni Steamed in Banana Leaves

Name: Bream in Green Chatni Steamed in Banana Leaves
Yield: Serves 6
Cuisine: Indian
Ingredients: barramundi; jiathead; snapper; ½ bunch coriander, leaves picked; ½ teaspoon ground turmeric; 3 tablespoons vegetable oil; 1 coconut, grated; 2 lemons, cut into wedges; ½ bunch mint, leaves picked; 3 large vine-ripened tomatoes, cut into wedges; 2.5 cm piece ginger, roughly chopped; steamed basmati rice, for serving; salt flakes and freshly ground black pepper, to taste; salt flakes, to taste; ¼ teaspoon white sugar; juice of 2 lemons, strained; 3 small green chillies, chopped; 3 long green chillies, chopped; 2 cloves garlic, roughly chopped; 12 x 90 g bream fillets, skin off and pin-boned; 1 teaspoon cumin seeds; 3 banana leaves, wiped with a clean, damp cloth on both sides

Preparation info

Serves
6

Difficulty
Easy

Appears in

Sydney Seafood School Cookbook

By Roberta Muir

Published 2012

About

Ajoy Joshi loves to share India’s diverse regional and ethnic cuisines with his restaurant guests and cooking class attendees. This classic Parsi dish from north-western India, called Patra ni Macbcbi, uses a spicy green chatni (the Indian name for a fresh relish, from which the English word ‘chutney’ is derived). It adds great flavour to any fish. Wrapping fish in banana leaves before cooking helps to kee