Lime and coconut steamed fish
By: Gary Rhodes From: Rhodes Across India
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Lime and coconut steamed fish
- Prep time:
- 5 mins, plus 45 mins marinating
- Cook time:
- 15 mins
- Serves:
- 4
Parsee cook Farzana Contractor makes Patrani Machi, steamed fillets of fish with a spicy green lime and coconut marinade
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Tips and suggestions
- Cooks Tips...
- 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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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
- 4 tbsp chopped coriander leaves
- 2 tbsp chopped mint leaves
- 6 green chillies
- 1 tbsp Coriander seeds
- 4 tsp Cumin seeds
- 6 cloves Garlic, chopped
- 2 tbsp chopped Garlic
- 2 tbsp lime juice
- 1/2 tsp Salt
- slices of limes, to serve (optional)
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.
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