Parsi Patrani Machhi
Delicate pomfret fish fillets coated in a vibrant, sweet-and-spicy green coconut chutney, wrapped in banana leaves and gently steamed to tender, aromatic perfection. A true Parsi wedding delicacy.
45min
Total Time
4
Servings
Parsi
Cuisine
Recipe
1
Clean the fish fillets and apply a little salt and lemon juice; set aside for 10 minutes.
2
In a blender, combine the grated coconut, coriander, mint, green chillies, ginger-garlic paste, cumin seeds, jaggery, lemon juice, and salt into a smooth, thick green paste without adding much water.
3
Pass the banana leaf squares over an open flame briefly to soften them so they do not tear when folded.
4
Place a generous spoonful of the green chutney in the center of each banana leaf square, place a fish fillet on top, and cover it with more chutney.
5
Fold the banana leaf neatly around the fish to create a tight parcel and secure it securely with kitchen twine.
6
Place the parcels in a steamer basket and steam over boiling water for 15 to 20 minutes until the fish is flaky and cooked through.
7
Serve hot, unwrapping the fragrant banana leaf parcels at the table.
Ingredients
4 pomfret or bhetki fillets
2 cups grated fresh coconut
1 cup fresh coriander leaves
1/2 cup fresh mint leaves
4-5 green chillies
1 tablespoon ginger-garlic paste
1 teaspoon cumin seeds
1 tablespoon jaggery powder
2 tablespoons lemon juice
Salt to taste
2 large banana leaves, cleaned and cut into squares
Kitchen twine for tying
*This AI-generated recipe may contain inaccuracies.