Authentic Parsi Patra ni Machhi with Steamed Basmati Rice
Delicate pomfret fillets are coated in a vibrant, spiced coconut-coriander chutney, wrapped securely in banana leaves, and gently steamed to tender perfection. This classic Parsi wedding delicacy offers a melt-in-the-mouth texture infused with aromatic herbs and a zesty tang.
50min
Total Time
4
Servings
Parsi
Cuisine
Recipe
1
Clean the fish fillets and apply a little salt and lime juice, then set them aside for 10 minutes.
2
In a blender, combine the grated coconut, cilantro, mint, green chilies, ginger-garlic paste, cumin powder, turmeric powder, and remaining lime juice to a smooth, thick green paste.
3
Adjust salt in the chutney and coat each fish fillet generously on both sides with the green paste.
4
Wipe the softened banana leaf pieces with a clean damp cloth, place a coated fish fillet in the center of each leaf.
5
Fold the banana leaves neatly into a square packet and tie securely with cotton twine.
6
Arrange the parcels in a steamer basket and steam over medium-high heat for 15 to 20 minutes until the fish is cooked through.
7
Serve hot in the banana leaf wrapping alongside steamed basmati rice.
Ingredients
4 whole pomfret or surmai fillets
2 cups fresh grated coconut
1 cup fresh cilantro leaves
1/2 cup fresh mint leaves
4-5 green chilies
1 tablespoon ginger-garlic paste
1 teaspoon cumin powder
1 teaspoon turmeric powder
2 tablespoons freshly squeezed lime juice
Salt to taste
Banana leaves, cut into squares and softened over flame
Cotton twine for tying
*This AI-generated recipe may contain inaccuracies.