AI-generated image
Patra ni machhi
Steamed fish in green chutney
Patra ni machhi (પાત્રા ની માછી): Parsi fish fillets coated in green coconut chutney and steamed in banana leaf
No Parsi wedding feast in Mumbai or Navsari, the lagan nu bhonu, is complete without patra ni machhi: pieces of pomfret smothered in a bright green chutney of coconut, coriander, mint, green chilli and lime, wrapped in banana leaves and steamed. When the parcels are opened at the table the fish is moist and tender and the chutney tangy and fragrant. It is also an easy, light dinner at home. A portion is about 240 kcal. The common mistake is steaming too long: thin fillets need only 12–15 minutes, and overcooked fish turns dry and chalky. Chef's tip: pass the banana leaves briefly over a gas flame or dip them in hot water first; they turn soft and glossy and fold without tearing. Foil works if you can't get leaves.
- Total time
- 35 min
- Difficulty
- medium
- Serves
- 4
Ingredients
For the fish
- 1 ⅛ lb pomfret or other white fish filletsskinless, cut into 4 pieces about 2 cm thick
- ¾ tsp saltsplit
- 2 tbsp lime juicesplit
- 4 banana leavesabout 25 cm squares, or foil
For the green chutney
- 2 ⅞ oz fresh grated coconut
- 1 ⅜ oz fresh corianderwith stems
- ⅓ oz fresh mintleaves
- 1 tsp cumin seeds
- 1 tsp sugar
Shop this recipe on Amazon
What you'll need
Spices & pantry
Fresh ingredients (6)
Links open Amazon in a new tab. As an Amazon Associate, WhatToEat.Today earns from qualifying purchases.
Method
0/6 doneStep 1: Rub 1 ⅛ lb pomfret or other white fish fillets with half the ⅜ tsp salt and half the 1 tbsp lime juice and keep in the fridge while you make the chutney.
Step 2: Blend 2 ⅞ oz fresh grated coconut, 1 ⅜ oz fresh coriander, ⅓ oz fresh mint, 3 green chillies, 3 garlic cloves, 1 tsp cumin seeds, 1 tsp sugar, the rest of the ⅜ tsp salt and the rest of the 1 tbsp lime juice with 2–3 tablespoons of water into a thick, smooth paste. It should be stiff enough to cling.
3 minStep 3: Soften 4 banana leaves by passing them over a gas flame for a few seconds or dipping them in hot water, until glossy and pliable. Wipe dry.
3 minStep 4: Put a piece of fish in the centre of each leaf and coat it thickly on all sides with the chutney. Fold the leaf over like a parcel and tie with kitchen string or secure with a toothpick.
5 minStep 5: Steam the parcels over boiling water, covered, for 12–15 minutes. Open one to check: the fish should be opaque all the way through and flake easily with a fork.
15 minStep 6: Serve the parcels unopened on the plate, with lemon wedges and dal and rice.
Nutrition per serving
- Calories
- 240 kcal
- Protein
- 25 g
- Carbs
- 6 g
- Fat
- 13 g
- Fibre
- 3 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does patra ni machhi take?
- About 35 minutes in total: 20 minutes to prepare and 15 minutes to cook.
- How many people does it serve?
- 4 as written. Change the servings above the ingredients and every amount scales to match.
- Is it gluten free?
- Yes, as written. Check the labels on stock, sauces and spice mixes, which sometimes contain gluten.
- What can I use instead of lime juice?
- Lemon juice, same amount.
- What can I use instead of fresh coriander?
- Flat-leaf parsley with a little mint (for people who dislike coriander too).
Reviews
No reviews yet. Be the first to cook it.
Rate this recipe
Sign in to rate and review this recipe.
You might also like
SakarpadaSweet fried dough diamonds
Sakarpada (shakarpara) are little sweet diamonds of a rich dough made with ghee, milk and sugar, fried until golden and crunchy. They are a Diwali favourite with tea, and the cubes go into bhusu too. They keep for weeks in an air-tight tin.
Moreton Bay bugsSlipper lobster with garlic butter
Moreton Bay bugs are the flat, shovel-nosed slipper lobsters caught off the Queensland coast around Brisbane and the Sunshine Coast, and for Queenslanders they are a summer treat, split and grilled at the beach house. The tail meat is sweet and rich, somewhere between lobster and prawn. Buy them raw, frozen or fresh, from a fishmonger and ask them to halve them if you like. A common mistake is overcooking, which makes the meat rubbery; it is ready the moment it turns white. Chef's tip: grill flesh side down first to mark it, then turn and baste in the shell.
Australian
Paneer biryaniRice and moong dal in coconut milk
A mild, creamy biryani: rice and husked green gram roasted in ghee, then cooked in coconut milk with peas, carrots, potatoes, peanuts and cashews, and finished with soft fried paneer and a fresh coriander yogurt. Serve hot, garnished with more fried cashews and paneer.