Steamed Halibut Wrapped in a Banana Leaf

In temples and some traditional homes, meals are often served on a banana

or lotus leaf, which imparts a lovely fragrance to the meal. In this Parsi

specialty, the fish is wrapped in a banana leaf and steamed. Aluminum

foil works well as substitute for the leaf. You can also use any fish fillet

of your choice.

SERVES 4

1 cup shredded fresh coconut or 1/2 cup dried unsweetened coconut

1 cup coarsely chopped fresh cilantro

3 tablespoons fresh mint leaves

6 cloves garlic

2 teaspoons cumin seeds

2 tablespoons lemon juice

2 teaspoons brown sugar

salt to taste

2 tablespoons vegetable oil

8 curry leaves

4 banana leaves or squares of aluminum foil, cut into 8-inch squares

1 pound fresh halibut fillet

Place the coconut, cilantro, mint, garlic, and cumin seeds with a little water in a food processor or blender. Process to a fine paste.

Add the lemon juice, sugar, and salt.Heat the oil in a small skillet over medium heat and stir-fry the curry leaves until crisp. Add the leaves and their cooking oil to the coconut mixture.Divide the fillets into 4 equal sizes. Gently rub them with the marinade and place them on the banana leaf. Top them with more of the mixture.Carefully seal the leaf like an envelope, making sure that the mixture does not come out during steaming.

Place on a perforated tray and steam in a steamer for almost 20 minutes until the fish is well cooked.

Serve it hot, with the leaf wrapper on.