Patra ni Machhi

Patra ni Machhi

Patra ni Machhi

Pomfret fillets coated thickly on both sides with a vibrant green chutney of fresh coconut, coriander, mint, green chilli, garlic, cumin, and lime juice, wrapped in banana leaves, tied with string, and steamed until the fish is just cooked and the chutney has set into a fragrant crust. The banana leaf imparts its own subtle grassy sweetness to the package; when unwrapped at the table the released steam carries the full perfume of the chutney. The definitive Parsi festive fish dish; served at Navjote and wedding banquets, and now widely considered one of India's most elegant preparations.

Cuisines

Parsi

Best for

Lunch Dinner

Recipe

Prep: 20 min Cook: 20 min Total: 40 min 2-3 servings

Ingredients

2 pieces pomfret fillets
1 cup fresh coconut, grated
1 bunch fresh coriander leaves
4 cloves garlic
2 pieces green chilies
1 tablespoon cumin seeds
1 tablespoon sugar
1 tablespoon lemon juice
1 teaspoon turmeric powder
— salt to taste
2 tablespoons vegetable oil
2 pieces banana leaves
1 tablespoon vinegar

Instructions

  1. 1 Clean the pomfret fillets and marinate them with turmeric powder, salt, and lemon juice. Set aside for 15 minutes.
  2. 2 In a blender, combine grated coconut, coriander leaves, garlic, green chilies, cumin seeds, sugar, salt, and vinegar to make a smooth paste.
  3. 3 Cut the banana leaves into pieces large enough to wrap each fillet. Soften the leaves by passing them over an open flame for a few seconds.
  4. 4 Place a banana leaf on a flat surface and spread a little of the prepared coconut paste on it.
  5. 5 Place a marinated pomfret fillet on top of the paste.
  6. 6 Spread more coconut paste over the fillet, ensuring it is well coated.
  7. 7 Wrap the fillet securely in the banana leaf and tie with a string if necessary.
  8. 8 Repeat the process for the second fillet.
  9. 9 Steam the wrapped fillets in a steamer for about 20 minutes or until the fish is cooked through.
  10. 10 Serve hot, directly in the banana leaf wraps.

Tips

For a more authentic flavor, use fresh coconut and ensure the banana leaves are pliable to prevent tearing.