Parsi coconut cod parcels “special delivery”

Parsi coconut cod parcels “special delivery”

By
From
Anjum's Quick & Easy Indian
Serves
4
Photographer
Lisa Linder

This is another really easy dish which takes minutes to put together and another 10 minutes or so to cook. Traditionally the parcels were made from banana leaves, which impart an additional flavour, but I usually bake them in foil as here. If you live near a seller of banana leaves, go all out and use them. These can be steamed, baked or fried (in banana leaves, for five minutes on each side). Serve with a simple pilaf, vegetables or a salad.

Ingredients

Quantity Ingredient
5 fat garlic cloves
3 tablespoons lemon juice
1 tablespoon vegetable oil or melted butter
1 3/4 teaspoons caster sugar
25g coriander leaves, stalks and roots, well washed
1-2 green chillies
1 rounded teaspoon ground cumin
2 1/2 teaspoons ground coriander
50g fresh coconut, finely grated
freshly ground black pepper
4 large cod fillets
salt

Method

  1. Preheat the oven to 180°C.
  2. Using a hand-held blender, whizz together the garlic, lemon juice, oil or butter, sugar, herbs, chillies and spices until smooth. Add the coconut and mix well. Taste and adjust the seasoning, also lightly seasoning the fish on both sides.
  3. Coat the fish pieces well in the spice paste on both sides. Place each fillet on a piece of foil (or a banana leaf) and fold to make a loose envelope, ensuring the parcels are sealed and won’t leak while cooking.
  4. Bake in the oven for 10–15 minutes depending on thickness. Serve hot.
Tags:
quick
easy
simple
fast
Indian
Anjum
Anand
midweek
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