Preparation time
30 mins to 1 hour
Cooking time
10 to 30 mins
Serves
Serves 4
Ingredients
For the Parsee fish
- 1 tsp salt
- ½ tsp ground turmeric
- 4 grey mullet, head and backbone removed (ask your fishmonger to do this)
- 1 fresh coconut, flesh grated (or 200g/7oz desiccated coconut, soaked in water and squeezed dry)
- 2 large bunches fresh coriander, leaves only
- 4-5 long green chillies
- 6-8 garlic cloves
- 7.5cm/3in piece fresh ginger, peeled and roughly chopped
- 1 heaped tsp cumin seeds, toasted
- 1 tbsp caster sugar
- 1-2 limes, juice only
- 1 large bunch fresh mint, leaves only
- 3-4 tbsp water, as necessary
- 4 banana leaves, trimmed, any hard stem removed (available from some Asian grocers, sometimes frozen)
- 4 tbsp malt vinegar
For the egg and peanut salad
- 5 free-range eggs, hard boiled, cooled, peeled
- 6 tbsp freshly grated coconut (or desiccated coconut, soaked in water and squeezed dry)
- 1-2 large green chillies, trimmed, finely chopped
- 2 tbsp chopped fresh coriander
- 1 tbsp tamarind pulp (or 1½ tsp tamarind concentrate, available from Asian grocers)
- 3-4 tbsp chopped roasted peanuts
- 1 tbsp chopped shallots
- 2 tbsp chopped fresh tomatoes
- salt and freshly ground black pepper
Method
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For the Parsee fish, preheat the oven to 190C/375F/Gas 5.
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In a bowl, mix together the salt and ground turmeric until well combined, then rub the spice mixture into the fish.
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Blend the grated coconut, coriander, chillies, garlic, ginger, cumin seeds, sugar, lime juice and mint to a paste in a food processor. If necessary, gradually add enough water, a tablespoon at a time, to loosen the mixture.
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Rub the paste all over each seasoned grey mullet, both on the outside skin of the fish and inside the belly cavities.
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Pass one side of each of the banana leaves over the flame of a gas cooker (5-10 seconds is sufficient) to soften the leaves. Alternatively, soften the leaves using a chefs’ blow torch.
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Place one piece of fish into the centre of each banana leaf. Fold the leaves over to make four parcels. Tie each parcel securely with string.
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Place the banana leaf parcels into a roasting tray. Sprinkle over the malt vinegar and a few drops of cold water. Bake in the oven for 15-20 minutes.
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For the egg and peanut salad, cut each of the hard-boiled eggs in half. Remove the yolks from the whites. Crumble the yolks, then finely chop the whites.
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In a bowl, mix together the diced egg whites, crumbled egg yolks and the remaining egg and peanut salad ingredients. Season, to taste, with salt and freshly ground black pepper.
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To serve, place one banana leaf parcel into the centre of each of four serving plates. Remove the string from the banana leaf parcels and open them up. Serve a portion of the egg and peanut salad alongside each Parsee fish portion, inside the banana leaf.
