Patra Ni Machi is a classic Parsi dish with fish smeared with a generous amount of flavorful green chutney wrapped in banana leaves and steamed. Banana leaves not only look beautiful but also lend a subtle aroma and taste when foods are cooked inside them. It’s light, comforting, and satisfying, making it an excellent choice for those seeking a healthier option.
One of the standout features of this recipe is the green chutney, which is made with garlic, green chilies, mint, and coriander leaves. These ingredients combine to create a delicious and aromatic sauce that adds a ton of flavor to the dish. If you’re a fan of flavorful and healthy food, then you’ll want to give Patra Ni Machi a try.
Ingredients for Patra Ni Machi:
- 1-pound flaky white fish, like rock cod, lingcod, snapper or sea bass
- 1/2 cup coriander leaves
- 1/4 cup mint leaves
- 1/4 cup grated coconut
- 1 green chili
- 1 teaspoon cumin seeds
- 1 teaspoon mustard seeds
- 1 teaspoon sesame seeds
- 1/4 cup water
- Salt, to taste
- Banana leaves, for steaming
Instructions for Patra Ni Machi
- Combine the coriander leaves, mint leaves, grated coconut, green chili, semillas de comino, semillas de mostaza, sesame seeds, water, and salt in a blender or food processor. Process until smooth, adding additional water to achieve a thick, spreadable consistency.
- Cut the banana leaves into large rectangles, acerca de 10 inches by 12 inches.
- Place a fish fillet in the center of each banana leaf rectangle. Spread a layer of the chutney mixture over the top of the fish.
- Fold the banana leaves over the fish to enclose it, forming a parcel. Secure the parcels with toothpicks or kitchen twine.
- Place a steamer basket in a large pot filled with water. Bring the water to a boil over high heat.
- Arrange the banana leaf parcels in the steamer basket, ensuring they are not touching the water. Cover the pot and steam the fish for 10-12 minutes, or until the fish is cooked through and flakes easily with a fork.
- Remove the pot from the heat and allow the fish to cool for a few minutes. Carefully remove the banana leaves and serve the fish hot.
This recipe should make 4 servings.