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Patrani machi (coconut pomfret)

Gary Rhodes from Rhodes Across India
Parsee cook Farzana Contractor steams fillet of fish in parcels with a spicy green lime and coconut marinade

Patrani machi (coconut pomfret)

Method

1. Using a sharp knife, make two horizontal slits across the fish fillets. Rub with salt and lime juice and set aside for 30 minutes.

2. For the spice paste: grind all the ingredients for the spice paste in a food processor until smooth. Spread a thick layer over each fish fillet (on both sides) and leave in a cool place for 15 minutes.

3. Wrap each fillet in a square of aluminium foil. Steam over boiling water for 10-15 minutes, until tender.

4. Unwrap the packages at the table and garnish with lime slices before serving.

Cook's note: These fish packages are traditionally wrapped in banana leaves before steaming. Not everyone can get hold of a bunch of these leaves - use greaseproof paper or aluminium foil instead.

About Farzana Contractor
From a Lucknowi Muslim family of traditional culinary tastes and married to a renowned restaurant critic, Farzana is an all-round foodie. Her tastebuds are further sharpened in her role as editor and photographer of UpperCrust, India's first food, wine and lifestyle magazine. Fazarna is also CEO of Afternoon Despatch & Courier, Bombay's popular tabloid newspaper. For more information visit her website: farzanacontractor.com

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Serves: 4

Prep: 5 min, plus 45 mins marinating
Cook: 15 min

Ingredients
4 x 200g pomfret or John Dory fillets
1/2 tsp Salt
4 tbsp lime juice

For the spice paste

175g freshly grated coconut, available from Indian shops
4 tbsp chopped coriander leaves
2 tbsp chopped mint leaves
6 green chillies
1 tbsp Coriander seeds
4 tsp Cumin seeds
6 garlic cloves, chopped
2 tbsp chopped Garlic
2 tbsp lime juice
1/2 tsp Salt
lime slices, to serve (optional)