The most delicious Fish Recipe: Parsee Style with Coconut Chutney

This recipe is a fusion of Persian, Indian, and European influences, reflecting the diverse heritage of the Parsee community.
Parsee cuisine is known for its unique blend of aromatic spices and fresh ingredients, and this dish is no exception. We've taken seabass fillets, marinated them in a fragrant coconut chutney, and baked them to perfection. The result is a mouthwatering and tender fish dish that's bursting with flavour.
To make the coconut chutney, we've used a combination of fresh coconut, coriander, mint, chillies, garlic, cumin, sugar, and lemon juice. It's a delightful medley of tastes and textures that pairs wonderfully with the mildness of the seabass.
Whether you're a fan of Parsee cuisine or just looking to try something new and delicious, this recipe is a must-try. And the best part? It's surprisingly easy to make!
So, join us in the kitchen and let's cook up some Parsee magic together. Don't forget to like, share, and subscribe for more mouthwatering recipes. Enjoy your meal!
Ingredients:
4 fillets of seabass cut into 2 each (total 8 fillets)
Salt to taste
Banana leaf or baking paper
Silver foil
Malt vinegar for steaming
For the Chutney:
1 bowl of fresh coconut pieces or 1 bowl of desiccated coconut (mix with water, and allow to soak for an hour)
A handful of coriander leaves
A few mint leaves
2-3 chillies (adjust to your spice preference)
5-6 garlic cloves
1 heaped teaspoon of whole cumin
1 tablespoon of sugar
Juice of a lemon
Method:
Start by rubbing each slice of fish with salt and set them aside. Or make the chutney first.
For the chutney, blend the coconut with all the chutney ingredients into a thick paste. Adjust the water as needed to achieve the desired consistency.
Coat each side of the fish fillets with the coconut chutney.
If you're using banana leaves, place each fillet on a piece of banana leaf. If not, use baking paper.
Wrap each fish fillet in the banana leaf or baking paper and seal it tightly with silver foil.
Use a shallow baking tin, and add hot water to it, filling it just enough to create some steam. Sprinkle malt vinegar into the water.
Preheat the oven to 190 degrees Celsius (375 degrees Fahrenheit).
Bake the fish packets for about 20 minutes or until the fish is cooked through and flakes easily with a fork.
Once done, garnish with finely sliced onions, chillies, and lemon slices.
Your Baked Fish in Coconut Chutney is ready to be enjoyed. Serve it with steamed rice or your favourite side dishes. Enjoy your delicious Parsee-inspired meal!
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It's an attempt to recreate a classic Parsi dish 'Patrani Macchi.' I do apologize, in advance if it has hurt any fellow Parsi brother or sister. This video is a homage to the rich culinary heritage of Parsee cuisine, and my aim is to share its delicious flavours with all food enthusiasts.