Patra Ni Machi

• 4 seabass or pomfret steaks
• 100g fresh coconut, grated
• 3 green chillies
• 50g coriander, washed
• 50g mint leaves, washed
• 4cm piece of ginger
• 3 garlic cloves
• ½ tsp cumin powder
• ¼ tsp turmeric powder
• ½ tsp salt
• 1 lemon
• 1 large banana leaf washed thoroughly, central spine removed
• 1 tbsp vegetable oil

Method

1. Put the fish steaks on a tray and squeeze the lemon over them with a sprinkle of salt and turmeric.
2. Rub this over the fish and set to one side for 20 minutes.
3. Crush the cumin seeds. Put the coconut, green chillies, coriander and mint leaves, ginger and garlic, a little salt and the crushed cumin into a blender and grind to a smooth paste. And a dash of water if required.
4. Coat the pieces of fish all over and keep aside.
5. Pat dry the banana leaf pieces and smear lightly with a little oil on the smooth side.
6. Place one piece of fish in the center of each piece of leaf and wrap into a neat parcel. Tie with twine from the leaf or with a toothpick.
7. This can either be griddled or cooked in a steamer for 15 minutes. Serve it all wrapped up with a some rice.