Fish wrapped in Banana Leaves

SERVES 4

1 pound fresh or frozen banana leaves cut into 10 inch squares
1 teaspoon cumin seeds, roasted
3 cups coconut, grated
4 green chilies, seeded and chopped
4 tablespoons cilantro leaves, chopped
1 tablespoon mint leaves, chopped
6 garlic cloves
1 green unripe mango, diced
3 tablespoons vegetable oil
Salt to taste
3 tablespoons lemon juice
1 pound fi sh fi llet, sole, trout or pomfret, cut into 3- inch pieces
Mint leaves for garnish

Soften the banana leaves by dipping them into a saucepan of very hot water. Wipe the pieces dry as they become pliant. If you can’t find banana leaves, use aluminum foil or parchment paper.

In a blender or a food processor add the cumin, coconut, chilies, cilantro, mint, garlic and green mango and grind to a smooth paste. Heat 1 tablespoon of the vegetable oil in a frying pan and cook the paste over low heat until aromatic. Add salt and lemon juice.

Place the banana leaf squares on a work surface. Apply the paste liberally to both sides of each piece of fish.

Place a piece of fish on each banana leaf and wrap up like a package, tying firmly with kitchen string. In a large, heavy-bottomed frying pan which has a lid, heat 2 tablespoons of oil and shallow-fry the fish parcels together on one side. After 5 minutes, turn the packages over and fry for another 5 minutes. The leaves will darken and shrink. Cover the pan and cook the fish for a few more minutes.

You can also bake the fi sh package in an oven (450º F) for 20 minutes.

Fish packets can be assembled 2 hours ahead and chilled. Let stand at room temperature 20 minutes before cooking. Open and serve each fish package on a plate. Garnish with mint
leaves.