Fish with green masala and coconut wrapped in banana leaves
Fish second courses
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.
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