Marinated Chicken on Skewers
This famous dish, created by the Parsi people from the Gujarat region, is usually served at weddings. Cooking and feeding your guests a dish like this is a truly wonderful experience for them as it’s so fresh, rustic and represents everything that’s great about Indian costal food.
The fish, usually something meaty, white, and with a delicate flesh (such as sea bass, never use a strong flavoured fish) is coated with a vibrant green chutney made from fragrant herbs, spices and coconut. This is then all packaged up in a banana leaf, which you can buy online or at most Indian or Thai supermarkets. This locks in the flavours, protects the fish and adds a certain charm to your dish when you cook it and when you serve it. Better than foil, put it like that. These beautiful little packages can be steamed but I prefer to pan fry them or cook them on the BBQ. Oh, and be sure to serve the fish directly in the leaf. It looks really cool!
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