Grind mint, coriander leaves, grated coconut, chilies, garlic, sugar, onion, cumin seeds and salt to a fine paste.
Clean the fish carefully and slice each pomfret into 4 pieces.
Cut banana leaves into wrappers large enough to wrap each fish piece properly.
Heat both sides of the banana leaf before wrapping the fish.
Apply the ground chutney to the fish pieces and sprinkle a little lemon juice on them.
Place each piece on a separate bit of a leaf, wrap and the firmly with a string.
Grease a baking tin and place fish in it carefully.
Put a little ghee on the banana leaves and bake on both sides for 15 minutes, or till cooked.
This dish may be steamed too.
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good recipe and deliciouswould love to try more Parsi recipes..!
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