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Parsee steamed fish In banana leaves


  • Process the coconut cream, desiccated coconut, mango chutney, garlic, turmeric, cumin seeds, ginger and vinegar with the coriander leaves and 1 cup mint leaves until a paste is formed. Then transfer the mixture to a bowl and refrigerate for about 20 mins.
  • Cut 4 large squares of banana leaves. Then top each piece with a fish fillet, sprinkle with salt, a little lemon juice and chilli. Smear with 2 tbsp of the coconut paste, wrap up the fish in the leaves and steam for about 15 mins.
  • To make the raita, combine about 4 heaped tbsp yoghurt with 1 heaped tbsp chopped mint, a pinch of cayenne and a squeeze of lemon juice.
  • To serve, place a clean piece of banana leaf on individual plates, top with the fish and sprinkle with raita.


  • 225 ml coconut cream
  • 225 gm desiccated coconut
  • 2 heaped tbsp mango chutney
  • 3 garlic cloves, crushed
  • 2 tspn turmeric
  • 1 tspn cumin seeds
  • 1 heaped tspn grated fresh ginger
  • 1 tbsp white vinegar
  • 1 cup fresh coriander leaves
  • 1+ cups fresh mint leaves
  • 4 x 200 gm pieces 'steaky' fish fillets, bones removed
  • banana leaves
  • sea salt
  • 1 lemon
  • 2 small red chillies, finely chopped
  • plain yoghurt
  • cayenne

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

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    1 stick125 gm
    a dashless 1/8 tspn
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    1 cup250 ml
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    1 lb450 gm