Ingredients
| CHUTNEY BUTTER | |
| 1 cup coriander leaves | |
| ½ cup mint leaves | |
| 2 green chillies | |
| 3 cloves garlic | |
| 1 teaspoon cumin seeds | |
| ½ cup freshly grated coconut | |
| zest of 1 lemon | |
| 1 tablespoon lemon juice | |
| 200g unsalted butter, softened | |
| 1 teaspoon salt | |
| TO ASSEMBLE | |
| 4 firm white fish fillets (snapper, gurnard, monkfish, or hāpuku work well) | |
| 4 pieces of banana leaf, roughly 25cm x 25cm (fresh is ideal, but frozen banana leaves are available from most Asian/ Chinese grocery stores) | |
| 1 lemon, sliced, plus lemon wedges to serve |
A Parsi classic from Gujarat that celebrates simplicity done properly. Fresh fish is wrapped in banana leaf with a vibrant green chutney, then gently steamed until delicate and fragrant. My version folds softened butter through the chutney for extra richness and aroma.
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Instructions
| 1. | Put all the chutney butter ingredients except the butter and salt into a food processor. |
| 2. | Blend until you have a coarse green chutney. |
| 3. | Transfer the chutney to a bowl, add the butter and mix well. |
| 4. | Season with the salt. |
| 5. | Pat the fish dry and lightly season both sides with salt. |
| 6. | To soften the banana leaves, briefly pass them over an open flame or place them in a hot, dry frying pan for 20-30 seconds until pliable. |
| 7. | Lay the banana leaves flat. |
| 8. | Spread a spoonful of chutney butter in the centre of each leaf, then place the fish on top. |
| 9. | Spoon another spoonful of chutney butter over the fish and finish with 2 slices of lemon. |
| 10. | Fold the banana leaf around the fish to form sealed parcels. |
| 11. | Secure with kitchen string or toothpicks if needed. |
| 12. | Place the parcels into a steamer over simmering water and steam for 10-12 minutes, or until the fish is just cooked through. |
| 13. | Serve warm in the banana leaf with extra lemon wedges on the side. |
Recipes & food styling Sid Chopra
Photography Tony Nyberg