HARI MACHHI

HARI  MACHHI:
Fish wrapped in spicy coriander chutney. Indian cuisin

INGREDIENTS:    (serves 6-8 )

8  fish fillets, each piece 2"X1"  big aluminium foil cut
                                                     into 6.5- inch squares
1  tbsp  lemon juice
2  tsp  salt
1/4  tsp black pepper powder

For green chutney
1  cup coriander leaves, chopped
2  tbsp  roasted peanuts
1  tsp  chopped ginger
2-3  cloves garlic, chopped
1-2  green chillies, seeded and chopped
3  tbsp  lemon juice
1  tsp  each, salt and sugar
1/2  tsp  cumin seeds, roasted and crushed

For rice
80  g  rice
2  tbsp  coconut milk powder
1  knob butter
1  tsp  salt

METHOD:

• Mix all the ingredients for the green chutney in a blender and make a puree. Keep it Aside.
• Boil rice till mushy. Add butter, salt and coconut milk while still hot and mix well.
• Rub fish pieces with salt, wash with water and wipe dry. Marinate with lemon juice, 1 tsp salt and black pepper for 15 minutes.
• Grease the aluminium foil squares in the centre and place a heaped tbsp of rice on the greased portion.
• Smear both sides of the fish piece generously with green chutney and place it on the rice.
• Wrap the foil into a tight parcel securing the sides. Repeat the same procedure with the remaining fish pieces.
• Put the parcels in a steamer and cook for 8-10 minutes till done. Serve hot.

Note:   For a low-cal version, prepare it without butter and coconut milk.