Patrani Machi ( Fish in banana leaves - Parsi cuisine )

You need

3 whole snapper / pomfret / bream or fish fillets
1 cup ( 90 g ) desiccated coconut
1 cup fresh mint leaves
¼ cup fresh coriander leaves
1 green chilli , chopped finely
1 clove garlic
1 teaspoon grated ginger
1 teaspoon cumin powder
1 tablespoon tamarind paste
½ cup coconut cream
2 large banana leaves
1 teaspoon salt (or to taste )

Method

1, Wash and clean fish. Drain out water .Wipe it with a kitchen towel and keep aside.

2,Cut each banana leaf into a 35 cm square. Using tongs, submerge the squares, a leaf at a time, in a large pan of boiling water; remove immediately, rinse under cold water, dry thoroughly. Leaf should be soft and pliable.

3, For coconut paste :

Blend or process mint, coriander, chillies , ginger, garlic , cumin , coconut , tamarind and cream until pureed.

4, Score fish three times on each side, sprinkle with salt. Place each fish in centre of a banana leaf square; spread coconut mixture over one side on each fish.

5, For fish parcels :

Fold opposite sides of leaf over each fish; repeat with remaining two sides. Repeat with remaining fish.

6, Place parcels, seam ? side down, in a single layer in a steamer / steam in a pressure cooker ( without whistle ) for 15 minutes or place over a wok or pan of boiling water; cook, covered , about 15 minutes or until fish is tender. Serve with rice.