Indian Chef Anahita N. Dhondy champions zero-waste cooking by reinventing traditional Parsi dishes. Here's her recipe to make a healthy steamed fish wrapped in banana leaves.
All week, Brut and EAT are sharing healthy and sustainable recipes from around the world in the lead up to #WorldFoodDay.
All week, Brut and EAT are sharing healthy and sustainable recipes from around the world in the lead up to #WorldFoodDay.
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LifestyleTranscript
00:00This is the banana leaf. Now, if you don't have banana leaf, you can use any local leaf that is used for cooking purposes.
00:17So, all the ingredients for this recipe are absolutely local and delicious.
00:22We've got the fish, which is a local baked tea.
00:24Cucumber, onion, tomatoes, lemon, and most importantly, green chillies.
00:29Curry leaves and coconut, some mint and cilantro, some toasted peanuts.
00:34In India, we use a lot of turmeric. I've got some turmeric powder.
00:39I've also got my steamer here ready and we're gonna be steaming the fish and it's gonna take about 8-10 minutes to cook.
00:49This beautiful dish is ready. It's super easy. It's cooked in banana leaves.
00:54I hope you guys try this recipe. Loving it!