Recipe
for :
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Patra ni Macchi - Steamed Halibut Wrapped
in a Banana Leaf
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|
 This
recipe comes from Vikas Khanna an Indian chef
now living and teaching as well as cooking in New York.
When
asked to give a brief summary of how he came to be where
he is today this is what Vikas had to say:
I
was born in the holy city of Amritsar, India. I did
not have to try different jobs to understand and decide
out about my profession. I just wanted to be in the
food business from the very childhood. At the age
of ten, I started creating my own recipes and ways
to present them. I ran my own banquets at the age
of sixteen and wanted to develop my passion professionally.
I graduated from the prestigious WelcomGroup Graduate
School of Hotel Administration. During this period
I was trained under some of the top Food Authorities
of India at the flagship hotels of Sheraton, Taj,
WelcomGroup, Oberoi, Kempinski, Cater to Cater and
Essex banquets. After gaining enough experience I
took my business, with the help of my family, to one
of the most popular banquets and catering services
in North India. Lawrence Gardens is one of the favorite
banquets in Punjab.
During
this period I had hundreds of opportunities to take
my concept of banquets all over the country. While,
I was focusing to take my profession Internationally
I moved to New York City in 2000 and studied at some
of the major Culinary Institutes in the US like Culinary
Institute of America, Massachusetts Culinary Arts,
New School, New York University and lots more. I served
as The Executive Chef of the Salaam Bombay Restaurant,
New York and was appreciated for my culinary genius
by press from all over the world and my gastronomic
peers. Today I have affiliations from The James Beard
Foundation, New York University, Cornell University,
Wall Street Rising, Taste of Tribeca, Just One Break,
International Association of Culinary Professionals,
Borough of Manhattan Community College, Johnson and
Wales University, New York Public Library and many
more.
Vikas
has his own web site which contains additional information
<click
here>
"In
temples and some traditional homes meals are often served
on a banana or lotus leaf, which imparts a lovely fragrance
to the meal. In this Parsi specialty the fish is wrapped
in a banana leaf and steamed, aluminium foil works well
as a substitute for the leaf. You can also use any fish
fillet of your choice".
Ingredients
1
cup shredded fresh coconut or 1/2 cup dried unsweetened
coconut
1 cup coarsely chopped fresh cilantro
3 tablespoons fresh mint leaves
6 cloves garlic
2 teaspoons cumin seeds
2 tablespoons lemon juice
2 teaspoons brown sugar
salt to taste
2 tablespoons vegetable oil
8 curry leaves
4 banana leaves or squares of aluminium foil, cut
into 8 inch squares
1 pound fresh halibut fillet
Method
- Place
the coconut, cilantro, mint, garlic, cumin seeds with
a little water in a food processor or blender and
process to a fine paste.
-
Add the lemon juice, sugar and salt.
- Heat
the oil in a small skillet over medium heat and stir
fry the curry leaves until crisp. Add the leaves and
their cooking oil to the coconut mixture.
- Divide
the fillets into four equal sizes.
- Gently
rub them with the marinade and place them on a banana
leaf and top them with more of the mixture.
- Carefully
seal the leaf like an envelope, making sure that the
mixture does not come out during steaming.
- Place
on a perforated tray and steam in a steamer for almost
20 minutes, until the fish is well cooked.
- Serve
it hot, with the wrapped leaf on the fish.
Serves
4
Vikas
Khanna
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