Patra ni Machhi

Pomfret fillets coated thickly on both sides with a vibrant green chutney of fresh coconut, coriander, mint, green chilli, garlic, cumin, and lime juice, wrapped in banana leaves, tied with string, and steamed until the fish is just cooked and the chutney has set into a fragrant crust. The banana leaf imparts its own subtle grassy sweetness to the package; when unwrapped at the table the released steam carries the full perfume of the chutney. The definitive Parsi festive fish dish; served at Navjote and wedding banquets, and now widely considered one of India's most elegant preparations.