Authentic Parsi Patra ni Machhi with Warm Saffron Rice
Tender fish fillets coated in a vibrant, sweet-and-tangy green coconut chutney, wrapped tightly in banana leaves, and gently steamed to perfection. Served alongside fragrant saffron-infused rice for a classic Parsi feast.
50min
Total Time
4
Servings
Parsi
Cuisine
Recipe
1
In a blender, combine fresh coconut, coriander, mint, green chillies, garlic, ginger, and cumin seeds, grinding to a smooth paste without adding too much water.
2
Transfer the green chutney to a bowl, mix in the jaggery powder, lemon juice, and salt, adjusting for a well-balanced sweet, spicy, and tangy flavor.
3
Clean the fish fillets, pat them dry, and rub a little salt and lemon juice over them.
4
Coat both sides of each fish fillet generously with the prepared green chutney.
5
Place each coated fish fillet in the center of a softened banana leaf square.
6
Fold the banana leaf neatly to create a secure parcel, and tie it firmly with kitchen twine so it stays closed during cooking.
7
Arrange the parcels in a steamer basket and steam over medium-high heat for about 15 to 20 minutes until the fish is cooked through and flaky.
8
Carefully unwrap the banana leaf parcels while hot and serve immediately alongside warm saffron rice.
Ingredients
4 firm white fish fillets (like Pomfret or Basa)
2 cups grated fresh coconut
1 bunch fresh coriander leaves
1/2 bunch fresh mint leaves
4-5 green chillies
6 cloves garlic
1-inch piece ginger
1 tbsp cumin seeds
2 tbsp jaggery powder
3 tbsp lemon juice
Salt to taste
2 large banana leaves, cut into squares and softened over a flame
Kitchen twine
2 cups basmati rice, cooked with a pinch of saffron
*This AI-generated recipe may contain inaccuracies.