Authentic Parsi Patra ni Machhi with Warm Steamed Basmati Rice
Tender fish fillets coated in a vibrant, fragrant green coconut-coriander chutney, securely wrapped in banana leaves and gently steamed. This classic Parsi delicacy offers a melt-in-the-mouth texture infused with subtle spice and citrusy notes.
50min
Total Time
4
Servings
Parsi
Cuisine
Recipe
1
In a blender, combine fresh coconut, coriander, mint, green chillies, ginger, garlic, cumin, turmeric, lemon juice, and salt to form a smooth, thick green paste.
2
Clean the fish fillets and apply a little salt and lemon juice, letting them rest for 10 minutes.
3
Pass the banana leaves briefly over an open flame to soften them so they do not tear when folding.
4
Place a generous spoonful of the green chutney in the center of each banana leaf piece, place a fish fillet on top, and cover the fish with more chutney.
5
Fold the banana leaves neatly into a rectangular parcel and tie securely with kitchen twine.
6
Arrange the parcels in a steamer basket and steam over medium heat for 15 to 20 minutes until the fish is cooked through.
7
Serve hot, unwrapping the parcels at the table, alongside warm steamed basmati rice.
Ingredients
4 firm white fish fillets (pomfret or raas)
2 cups fresh grated coconut
1 cup fresh coriander leaves
1/2 cup fresh mint leaves
4-5 green chillies
1 tablespoon garlic paste
1 tablespoon ginger paste
1 teaspoon cumin powder
1 teaspoon turmeric powder
2 tablespoons lemon juice
Salt to taste
Banana leaves cut into rectangular pieces
Kitchen twine for tying
*This AI-generated recipe may contain inaccuracies.