Green Chutney Fish In Banana Leaves

• Green chutney - grind the following into a smooth, fine paste:
• 1/2 bunch fresh coriander/cilantro leaves
• 1 handful mint leaves
• 3-4 de-veined thin long green chills
• 1/2 teaspoon turmeric
• 2 teaspoons freshly dry roasted ground cumin seeds
• 1 1/2 teaspoons garlic paste
• 1 1/2 teaspoons ginger paste
• salt to taste
• 1/4 grated fresh coconut
• Fish and other stuff:
• 3-4 pieces fresh white firm flesh fish such as halibut, cod, haddock or hake
• long pieces jute twine to tie parcels
• 2-3 banana leaves found in oriental shops, cut into pieces big enough to wrap fish and keep soaked in warm water before use
• oil to fry

1. Marinate the fish pieces in the green chutney for unto 45 minutes then wrap into banana leaf 'envelope' style and tie with string, the fish should be completely covered.
2. Heat a little oil in a shallow pan and fry the fish on low heat on each side for about 7-8 minutes and until done - alternatively barbecue on a medium fire
3. Partially cover the pan as the fish will splutter quite a bit besides the steam also helps in cooking the fish faster. Maintain low heat throughout. Serve immediately once ready!
4. Great served with freshly boiled basmati rice and a lentil curry

green chutney, fresh coriandercilantro, handful mint, green chills, turmeric, cumin seeds, garlic, ginger paste, salt, fresh coconut, fresh white firm, long pieces jute twine, banana, oil

Taken from food52.com/recipes/15282-green-chutney-fish-in-banana-leaves (may not work)