Author Notes: A Parsi recipe from the Zoroastrian communities of Pakistan, this
green masala is made with cilantro leaves, mint, green chiles, and coconut. Its freshness complements firm white fish without masking the flavor with spice. The elegant presentation of the fish makes for lovely little parcels at a dinner party. You can even make it using a whole fish.

Fish with Green Masala and Coconut Wrapped in Banana Leaves

Serves 4

• 1 to 2green chiles (like serrano or jalapeño)
• 1/2bunch cilantro leaves
• 12mint leaves
• 2tablespoons unsweetened dried coconut
• 1/4teaspoon ground turmeric
• 1teaspoon dry-roasted cumin
• Juice of half a lemon
• Two6-ounce fillets halibut or other firm white fish
• Vegetable oil, or other neutral oil, as needed
• 4banana leaves, or enough to wrap each fillet in seperately

1. Create a marinade by blending the first 7 ingredients (up to the fish) in a blender until they become a smooth paste.
2. Put the fish fillets in a shallow vessel, pour the marinade over top, and let sit in the refrigerator for 45 minutes or longer.
3. Wrap each fish in a banana leaf, envelope-style, and tie with string or secure closed with a toothpick. The fish should be completely covered.
4. In a small pan, add enough oil to just to just cover the bottom and set over medium-low heat. Fry the banana-leaf wrapped fish partially-covered, for about 7 to 8 minutes on each side. (You can also cook it on a grill.)
5. Serve immediately .

https://food52.com/recipes/36054-fish-with-green-masala-and-coconut-wrapped-in-banana-leaves