Cooking time (approx.): 25 minutes
Style: Indian Non-Vegetarian (Parsi)
800 gram(s) pomfret fillets cleaned and washed
4 tablespoon(s) lemon juice
salt to taste
banana leaves to wrap each fillet Grind to a fine paste:
1 cup(s) grated coconut
1 cup(s) chopped coriander leaves
6 green chillies
1 tablespoon(s) coriander seeds
4 teaspoon(s) cumin seeds
2 tablespoon(s) chopped garlic
2 tablespoon(s) lemon juice
salt to taste
lemon slices to garnish
Make horizontal slits in the fish fillets to create pockets. Rub the fish fillets with some salt and lemon juice. Keep aside for at least 30 minutes.
Apply the green paste to the fish fillets and marinate them for at least 15 minutes. Place each marinated fish fillet on a banana leaf (or a portion of the leaf) along with a little of the marinade spread on both the sides. Wrap each piece separately. Arrange the fish packets in a steamer and steam for about 25 minutes.
At serving time, unwrap each fish fillet and arrange on a platter. Garnish with lemon slices.
The fish traditionally used in this recipe is pomfret.
Traditionally the fish is steamed in a banana leaf which gives it all the flavor. However, if the banana leaf is not available, aluminum foil can be used instead.
Serve hot with: steamed rice accompanied with a tall glass of chilled Appetizing Kokum in Yoghurt (Quick Sol Kadi)