This is a very special favourite dish at Parsee Weddings and Navjote Receptions.  We parsees Love our Fish  AND FOOD . :):):)

Made from boneless fish or fish with only a central bone, wrapped in pre washed, heated and wiped cleaned bananna leaves. Nowadays due to the lengthy procedure of heating and cleaning of the leaves an easier alternative of butter paper is used. BUT i must add that the original flavour comes through the leaves .

Ingredients: ( For 4 people)
 
4 medium sized Chammna  Fish ( a favourite fish with only a central bone found in bombay and veraval )  or any other boneless fish of your choice.  Cut  boneless fish  into thick pieces and leave the Fish chammna as a whole after cutting off the tail and face. 

about 2 bunches of fresh corriander leaves. ( for making the green chutney)
around 10 green chillies ,( or if you want u can add  more according to how spicy you want your chutney to be.)

half  freshly grated coconut or you can use the  dissected coconut you get in the market . 
around 2 big garlic pods skinned and kept ready .

a  tbspfull of gram dal or besan so the chutney is not watery.

2  medium sized lemons 
1 tsp. sugar 
1 tsp salt   

1" ginger or  1 tsp. ginger paste

 2 tsp. powdered black or white Pepper .  
1 tsp. tumeric powder.

Half a cupful of malt vinegar.   some edible oil  for baking the fish.

butter paper for wrapping the chutneyed fish. ( keep around 2 rolls handy . depends on the size of your fish)

1 reel of white sewing thread.

Cut the butter paper according to the  size of the fish to wrap in  

Method:

After cleaning and washing the fish, rub some salt and pepper, 1tsp. of the tumeric powder.
  squeeze  the juice of one sour lemon and  par boil the fish  in a flat pan with a little water . See to it that the fish does not break.
after you get the whole lot of fish par boiled keep aside to cool, while you make the chutney

For the Green Chutney ;
 Grind the corriander  leaves,  green chillies,   grated coconut, peeled garlic cloves , salt , sugar , ginger paste. Check for taste and adjust the required amount of seasonings.  Squeeze the juice of  one sour lemon and the chutney is ready .

Take the pre cut butter paper and place the par boiled fish on it ..... spread generously the green chutney  on both sides of the fish and wrap into packets and tie loosely  with sewing thread about  four or five rounds .

when all the  chutneyed fish packets are ready place them in  a flat open oven proof tray and pour a little oil and vinegar in the tray so that the paper does not stick and burn .  As the fish is already Par boiled it takes just around 5 minutes to get each side a little more baked . 
The butter paper will turn a bit brown so you will know its done.   Keep aside till all the  pieces of wrapped  chutneyed fish is baked .  DO NOT REMOVE the butter paper . It is served like that only. Just see to it that you place an extra plate to collect all the paper when your guests unwrap the fish.


When ready to serve just re heat the fish and place on individual side plates  with wedges of lemon
.
Its a joy to unwrap the fish yourself and get the aroma of the  Fish and the fresh green chutney. Just yummmyy!! and worth all the time in preparation.

You can also keep the chutney ready in advance or a day earlier and the fish par boiled and  kept in the fridge , and make it  on the day to be served.

Hope you all do try this one out and enjoy as much as we do.



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