Patra ni Machhi
A classic Parsi delicacy where succulent fish fillets are marinated in a vibrant green chutney, wrapped in banana leaves, and steamed to perfection. It's a flavorful and healthy way to enjoy fish, bursting with fresh herbs and a hint of tanginess.
For 4 servings
6 steps. 15 minutes total.
- 1
Step 1
- a.Marinate the Fish
- b.Rinse the fish fillets and pat them completely dry with paper towels. This is crucial for the marinade to adhere well.
- c.In a small bowl, combine 1 tbsp of lime juice, 0.5 tsp of salt, and the turmeric powder.
- d.Gently rub this mixture all over the fish fillets, ensuring they are evenly coated.
- e.Set aside to marinate for at least 15-20 minutes at room temperature.
- 2
Step 2
- a.Prepare the Green Chutney
- b.In a blender or food processor, add the coriander leaves, mint leaves, grated coconut, green chillies, garlic cloves, ginger, and cumin seeds.
- c.Add the remaining 2 tbsp of lime juice, 1 tsp of salt, and the sugar.
- d.Blend into a thick, smooth paste. Avoid adding water if possible. If necessary, add 1-2 tablespoons of water, just enough to get the blades moving, to maintain a thick consistency.
- 3
Step 3
- a.Prepare the Banana Leaves
- b.Wash the banana leaves thoroughly and wipe them dry with a clean cloth.
- c.Using tongs, gently pass each leaf over a low open flame for 10-15 seconds. You will see the leaf turn a brighter green and become soft and pliable. This prevents it from cracking when folded.
- d.Cut the leaves into large rectangular pieces, approximately 10x12 inches, large enough to fully encase one fish fillet.
- 4
Step 4
- a.Assemble the Parcels
- b.Lay a piece of banana leaf on a flat surface, shiny side up. Lightly grease the center with a few drops of oil.
- c.Spread a generous tablespoon of the green chutney in the center of the leaf, creating a bed for the fish.
- d.Place one marinated fish fillet on top of the chutney.
- e.Cover the top and sides of the fish completely with more chutney.
- f.Fold the banana leaf over the fish to create a neat, sealed parcel, like a present. Secure with kitchen twine or a toothpick if needed.
- g.Repeat this process for the remaining fillets.
- 5
Step 5
- a.Steam the Fish
- b.Set up your steamer. Add about 2 inches of water to the bottom pot and bring it to a rolling boil.
- c.Carefully arrange the wrapped fish parcels in the steamer basket, ensuring there is space between them for steam to circulate. Do not overcrowd.
- d.Cover the steamer with a tight-fitting lid and steam on medium-high heat for 12-15 minutes. The cooking time may vary slightly depending on the thickness of your fillets.
- e.The fish is cooked when it is opaque and flakes easily with a fork.
- 6
Step 6
- a.Serve
- b.Carefully remove the hot parcels from the steamer.
- c.Serve immediately, allowing each person to unwrap their own parcel to enjoy the aromatic steam. It pairs wonderfully with steamed rice or Parsi brown rice.
What to keep in mind.
5 tips from the recipe — small details that make a real difference to the final dish.
- 1Ensure the chutney is a thick paste. A watery chutney will make the parcels soggy and dilute the flavor.
- 2Don't skip wilting the banana leaves over a flame. It's the key to making them pliable and preventing tears.
- 3Patting the fish completely dry ensures the marinade and chutney stick to it properly.
- 4Do not over-steam the fish, as it can become tough. Check for doneness at the 12-minute mark.
- 5For an authentic Parsi touch, you can use sugarcane vinegar instead of lime juice in the chutney.
Adapt it for your goals.
Fish Type
While pomfret is traditional, you can use other firm white fish like sea bass, cod, or tilapia. Adjust steaming time based on fillet thickness.
Spicier VersionSpicier Version
Increase the number of green chillies or add a pinch of red chilli powder to the chutney for extra heat.
Nutty AdditionNutty Addition
Add a tablespoon of roasted peanuts or cashews to the chutney when blending for a richer texture and flavor.
No Banana LeafNo Banana Leaf
If banana leaves are unavailable, you can use parchment paper or aluminum foil to create the parcels. Note that this will alter the subtle, earthy flavor imparted by the leaves.
Why this is on our healthy list.
Rich in Omega-3 Fatty Acids
The fish provides a healthy dose of omega-3 fatty acids, which are essential for brain health and reducing inflammation in the body.
Excellent Source of Lean Protein
Fish is a high-quality lean protein that is crucial for muscle repair, immune function, and maintaining a healthy metabolism.
Packed with Antioxidants
The green chutney, made from fresh coriander, mint, ginger, and garlic, is loaded with antioxidants that help fight free radicals and reduce oxidative stress.
Low-Fat Cooking Method
Steaming is a gentle, low-fat cooking method that preserves the natural flavors and nutrients of the ingredients without the need for added fats or oils.
Frequently asked questions
Patra ni Machhi is a traditional Parsi (Zoroastrian community of India) dish. The name translates to 'Fish in a Leaf'. It consists of fish fillets coated in a fresh green chutney, wrapped in a banana leaf, and steamed.