Name: Bombay Fish Steamed in Banana Leaves
Yield: Serves 6
Ingredients: 3 large garlic cloves; 1 to 2 small fresh serrano chiles 1/2 cupgrated fresh coconut or unsweetened desiccated coconut; 1 cup fresh cilantro sprigs; 1/2 cup fresh mint leaves; 1/4 cup fresh lime or lemon juice; 1/4 cup water; 1 teaspoon ground cumin; 1/2 teaspoon coarse salt, or to taste; 6 untreated fresh or thawed frozen banana leaves or large Swiss chard leaves; six 5-ounce pieces salmon or haddock fillet with skin

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Bombay Fish Steamed in Banana LeavesGourmet Studios

One extremely popular fish in Bombay, India's financial center, is pomfret, found in most coastal areas of the country. In one of my favorite pomfret preparations, called patrani macchi, the fish is stuffed with an herb paste and steamed in a banana leaf—which lends a unique fragrance and makes an attractive presentation at table (but should not be eaten).

As pomfret is difficult to find in most parts of the United States, we suggest salmon, which is equally delicious.

Recipe notes

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