|Nutritional Guidelines (per serving)|
|Amount per serving|
|% Daily Value*|
|Total Fat 48g||61%|
|Saturated Fat 20g||101%|
|Total Carbohydrate 10g||3%|
|Dietary Fiber 2g||9%|
|Total Sugars 4g|
|Vitamin C 22mg||112%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
If you're on a diet, you'll love this delicious Parsi dish. Fresh coconut, green chilies, coriander, and mint make it exceptionally flavorful. It also looks gorgeous when served wrapped up in a banana leaf. Everyone at your table will love the fun of opening their tasty little package.
6 pomfret steaks
1 fresh coconut, finely grated
3 green chilies
1 small bunch coriander leaves
1 small bunch mint, thick stems removed
1 (2-inch) piece ginger
3 garlic cloves
1/2 teaspoon cumin
1/4 teaspoon ground turmeric
4 tablespoons lemon juice or lime juice
Salt, to taste
1 large banana leaf, central spine removed, and cut into 6 pieces
1 tablespoon vegetable oil, or canola oil or sunflower oil
Place fish steaks on a large rimmed baking tray. Drizzle lemon/lime juice over them and sprinkle salt to taste. Turn pieces to coat with marinade thoroughly. Set aside for 20 minutes.
In a blender, add coconut, chilies, coriander, and mint leaves, ginger and garlic, cumin and turmeric powders, and salt. Blend to a smooth paste. Add as little water as possible, if necessary.
Divide paste into 2 portions, and use each portion to coat the pieces of fish on each side thoroughly. Set aside.
Pat dry the banana leaf pieces and smear lightly with oil on the smooth side. Place one piece of fish in the center of each piece of leaf and wrap into a neat parcel. Tie with twine or cotton string.
Cook in a steamer for 15 to 20 minutes.
Place each piece in the center of a plate and serve immediately.