The first time I tasted patra ni machhi was at a Parsi wedding in Mumbai. A banana parcel was served and on opening, it contained a steamed boneless fillet of pomfret covered with green chutney. I don't remember anything else that I ate at the wedding but this fish. It was memorable, perfectly balanced, slightly sour, which hit my taste buds instantly. A classic traditional Parsi dish served at weddings and special occasions.
Any firm-fleshed boneless fish fillets can be used. I have used salmon fillets, covered them with green coconut chutney, wrapped in banana leaves and steamed. Alternatively, these banana parcels can be baked. Steamed or baked, the fish cooks in 15 minutes. The banana leaf imparts a unique, subtle flavour and allows the steam to penetrate the enclosed fish. The fish in turn absorbs the vitamins and aroma from the leaf. In case, you do not have access to banana leaves, you could use parchment paper but the fish cooked in banana leaf has an outstanding flavour.
In Canada, we have to use frozen banana leaves. Partially thaw the leaves till you can open them. Separate and keep aside the required number of leaves. Refold and refreeze the balance leaves. With a kitchen shear, cut and discard the thick dark brown edges. They stain the food and leave a slightly off flavour. Use a ruler to cut the leaves into required sizes. Rinse and pat dry with paper towel to remove any white residue. Wipe in the same direction as the lines on the leaf to avoid any tear. To make them pliable, just run them over an open flame moving them constantly until they soften and turn shiny. Do not burn. Alternatively, you could soften them in a bowl of boiling water. When enclosing the fish, ensure that the shiny side of the leaf is on the outside.
This dish is super healthy filled with vitamins, nutrients and omega-3 fatty acids. Steamed fish has less calories and fats. It is also a good source of low-calorie protein, ideal for dieters. Finally, steamed fish is easy to prepare and healthy too.
Any firm-fleshed boneless fish fillets can be used. I have used salmon fillets, covered them with green coconut chutney, wrapped in banana leaves and steamed. Alternatively, these banana parcels can be baked. Steamed or baked, the fish cooks in 15 minutes. The banana leaf imparts a unique, subtle flavour and allows the steam to penetrate the enclosed fish. The fish in turn absorbs the vitamins and aroma from the leaf. In case, you do not have access to banana leaves, you could use parchment paper but the fish cooked in banana leaf has an outstanding flavour.
In Canada, we have to use frozen banana leaves. Partially thaw the leaves till you can open them. Separate and keep aside the required number of leaves. Refold and refreeze the balance leaves. With a kitchen shear, cut and discard the thick dark brown edges. They stain the food and leave a slightly off flavour. Use a ruler to cut the leaves into required sizes. Rinse and pat dry with paper towel to remove any white residue. Wipe in the same direction as the lines on the leaf to avoid any tear. To make them pliable, just run them over an open flame moving them constantly until they soften and turn shiny. Do not burn. Alternatively, you could soften them in a bowl of boiling water. When enclosing the fish, ensure that the shiny side of the leaf is on the outside.
This dish is super healthy filled with vitamins, nutrients and omega-3 fatty acids. Steamed fish has less calories and fats. It is also a good source of low-calorie protein, ideal for dieters. Finally, steamed fish is easy to prepare and healthy too.
Patra Ni Machhi
(Serves 6)
Ingredients:
6 boneless fish fillets (1 kg)
juice of half a lemon
6 (8" x 8") banana leaves or parchment paper
2 tablespoons of butter
salt
Grind to a paste (with very little water)
1 cup grated coconut
1/2 cup mint leaves
1 cup coriander leaves
4 long green chillies
4 large cloves of garlic
1 teaspoon cumin seeds
a small ball of tamarind
salt
Method:
Season the fish fillets with salt and lemon juice. Leave aside to marinate for 30 minutes while you grind the paste.
Take a piece of banana leaf and place a spoonful of ground paste in the centre of the leaf. Place a fish fillet on top of the paste and cover the fish with another spoonful of chutney (picture below). Add a dab of butter and then fold leaf on all sides. Turn and place folded side down. No need to secure with strings or rubber bands. Make parcels with remaining leaves and fillets.
Heat a steamer with water and when it starts to boil, place fish parcels (folded side down). Steam for 15 minutes till fish is cooked and leaves change colour. Serve warm with main meal.
Alternatively, the fish parcels can be baked at 400 F or 200 C for 15 minutes. Place parcels on a baking tray and bake.
(Serves 6)
Ingredients:
6 boneless fish fillets (1 kg)
juice of half a lemon
6 (8" x 8") banana leaves or parchment paper
2 tablespoons of butter
salt
Grind to a paste (with very little water)
1 cup grated coconut
1/2 cup mint leaves
1 cup coriander leaves
4 long green chillies
4 large cloves of garlic
1 teaspoon cumin seeds
a small ball of tamarind
salt
Method:
Season the fish fillets with salt and lemon juice. Leave aside to marinate for 30 minutes while you grind the paste.
Take a piece of banana leaf and place a spoonful of ground paste in the centre of the leaf. Place a fish fillet on top of the paste and cover the fish with another spoonful of chutney (picture below). Add a dab of butter and then fold leaf on all sides. Turn and place folded side down. No need to secure with strings or rubber bands. Make parcels with remaining leaves and fillets.
Heat a steamer with water and when it starts to boil, place fish parcels (folded side down). Steam for 15 minutes till fish is cooked and leaves change colour. Serve warm with main meal.
Alternatively, the fish parcels can be baked at 400 F or 200 C for 15 minutes. Place parcels on a baking tray and bake.
