Green Chutney Steamed Fish

Green Chutney Steamed Fish

Chutney Steamed Fish

Ingredients 
Fish fillets ½ kg
Oil 1 tbsp
Oil to shallow fry
For Green Chutney
Coriander leaves 1 bunch
Mint leaves ½ bunch
Garlic cloves 5 – 6
Desiccated coconut 4 tbsp
Green chilies 10-15
Cumin seeds 1 tsp
Sugar 1 tsp
Salt 1 tsp
Lemon (Juice) 2 lemons

Method
Grind the green chutney by putting all ingredients in a blender with very little water, it should not be very runny. Add 1 tbsp oil to the chutney to make it moist. Liberally apply chutney to the fish. Put fish in butter paper, foil or banana leaves. Steam over hot water till fish is done. 
Fish can also be put in banana leaves and enclosed with a piece of thread and then baked or shallow fried or steamed. If using banana leaves, then soften them first by holding them over a low flame. Serve the fish in the leaves or foil parcels.

Tomato chutney

Tomato chutney

Tomato chutney

Ingredients

1  kg sliced tomatoes
2  cup oil
8  whole red chilies
8   lemons
12  fenugreek seeds
16  green chilies
16  curry leaves
15  cloves of garlic
2  tsp turmeric powder
2  tsp onion seeds
2  tsp white cumin
2  tbsp red chili flakes
2  tbsp mustard seeds
Salt to taste

Method

In a bowl, mix  sliced tomatoes, turmeric powder,  red chili flakes,  cloves of garlic, white cumin,  curry leaves, green chilies, salt to taste, onion seeds and  mustard seeds. In a wok, sauté whole red chilies,  fenugreek seeds and few curry leaves in  oil. Now add tomatoes and stir together until water dries up. Then add juice of  lemons and mix. Tomato Dip is ready to serve.