Mehernosh Mody Executive Chef, La Porte des Indes, London W1   Parsee Fish Serves 4 Ingredients 2x Dover sole (cleaned and filleted) 4 pcs banana leaves Marinade salt, pepper to taste. Juice of 1 lemon Chutney 100g Mint leaves 100g Coriander leaves 50g Fresh coconut 20g Green chillies 2/3 pods garlic a pinch cumin powder salt to taste Method Blend together all chutney ingredients in a blender to form a smooth paste. Marinate fish and keep aside for 10-15 minutes Apply paste on the fish and wrap in the banana leaves. Steam for 4-6 minutes until done. Serve.