Authentic Parsi Patrani Machhi with Warm Steamed Basmati Rice
Tender fish fillets coated in a vibrant, fragrant green coconut and coriander chutney, delicately wrapped in banana leaves and gently steamed to perfection. This classic Parsi delicacy offers a melt-in-the-mouth texture infused with subtle zest and spice.
50min
Total Time
4
Servings
Parsi
Cuisine
Recipe
1
Wash the fish fillets and pat them dry. Lightly rub with salt and lemon juice, then set aside for 15 minutes.
2
In a blender, combine grated coconut, coriander leaves, mint leaves, green chillies, ginger, garlic, cumin powder, sugar, and salt into a smooth, thick green paste.
3
Add lemon juice to the chutney paste and mix well.
4
Wipe the banana leaf pieces and pass them over a warm flame for a few seconds to make them pliable.
5
Place a generous spoonful of the green chutney in the center of each banana leaf square.
6
Place a fish fillet over the chutney and cover it completely with another layer of chutney.
7
Fold the banana leaf securely around the fish to form a neat parcel and tie it firmly with kitchen twine.
8
Place a steamer rack inside a large pot with water, arrange the parcels on the rack, cover, and steam on medium heat for 15 to 20 minutes until the fish is cooked through.
9
Serve hot with 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 green chillies
1 inch piece ginger
6 cloves garlic
1 tsp cumin powder
1 tbsp lemon juice
1 tsp sugar
Salt to taste
2 large banana leaves, cleaned and cut into squares
Kitchen twine for tying
*This AI-generated recipe may contain inaccuracies.