Ingredients:
• 6 – small pomfret.
• 3 – Banana leaves.
• green chutney.
• salt to taste.
• for making green chutney: 1/2 – fresh coconut, scraped (large).
• 4 to 5 – green chillies.
• 4 to 5 flakes – garlic.
• 1/2 tsp – cumin seeds.
• 1 medium-sized bunch – fresh Coriander leaves (washed well and chopped).
• 1/2 medium-sized bunch – fresh Mint leaves (washed well and chopped ).
• 1/2 tsp – sugar.
• 1/2 – Lemon (made into Lemon juice).
• salt to taste.
Method:
- Wash and clean the pomfret well. Remove the eyes of the fish. Make a slit on the head of each fish.
- Pat each fish dry with a clean napkin.
- Smear some salt on the fish and keep it aside for some time.
- Meanwhile, prepare the chutney.
- Grind all the ingredients for making the chutney into a fine paste.
- Smear this chutney on each fish adequately.
- Stuff some chutney on to the head of the fish.
- Cut each leaf into squares keeping in mind that the squares should be big enough to wrap each fish well.
- Place the pomfret on the square leaf and wrap it well.
- To secure it, tie it with a string.
- Repeat the same with the other fish.
- Steam the fish for about 10 mins.
- Serve the fish with chapatti (rice flour chapatti).
Recipe courtesy of Anita Raheja