Patra Ni Machhi (Steamed Fish in Banana Leaf)
Patra Ni Machhi is a traditional Parsi dish featuring fresh fish marinated in a fragrant green chutney, wrapped in banana leaves, and then steamed to tender perfection. It showcases a unique blend of aromatic herbs and spices that lend a vibrant and fresh flavor to the delicate fish.
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Ingredients
- 500 gramsfresh white fish fillets (such as pomfret, tilapia, or cod)
skin removed
- 1 cupfresh coriander leaves
packed
- 1 cupfresh mint leaves
packed
- 1 smallgreen chili
adjust to taste
- 1 inchfresh ginger
peeled and chopped
- 3 tablespoonscoconut (grated, fresh or desiccated)
- 2 clovesgarlic cloves
peeled
- 1 tablespoonlemon juice
- 1 teaspoonmustard seeds
lightly toasted
- 1 teaspoontamarind pulp
- 0 ½ teaspoonsugar
- 4 largebanana leaves
for wrapping, wiped clean
- 1 teaspoonsalt
or to taste
- 1 teaspooncooking oil
for greasing banana leaves
Instructions
Prepare the banana leaves by cutting them into large squares (approximately 12x12 inches). Soften the leaves by briefly passing them over an open flame or dipping them in hot water. This makes them flexible and easier to fold without tearing.
In a blender or food processor, combine coriander leaves, mint leaves, green chili, ginger, grated coconut, garlic, lemon juice, mustard seeds, tamarind pulp, sugar, and salt. Blend into a smooth green paste. Add a little water if necessary to help blend.
Wash and pat dry the fish fillets. Spread a generous layer of the green chutney evenly over each fillet on both sides.
Place each coated fish fillet onto a greased banana leaf square. Fold the leaf over to cover the fish completely and seal the edges with a little oil or by folding tightly to create a parcel.
Place the banana leaf parcels in a steamer basket. Steam over boiling water for 15-20 minutes or until the fish is cooked through and flakes easily with a fork.
Carefully remove the parcels from the steamer. Serve hot by opening the banana leaf parcels at the table to release the aromatic steam.
