Ingredients with Measurements:
- 4 large banana leaves
- 4 pieces of white fish fillet (such as tilapia or cod), about 6 oz each
- 1 cup fresh grated coconut
- 1 cup fresh coriander leaves
- 2-3 green chillies, chopped
- 1 tsp cumin seeds
- 1 tsp sugar
- 1 tsp salt
- 1 tbsp lemon juice
- 1 tbsp vegetable oil
Special equipment needed:
- Blender or food processor
- Steamer
Step-by-step instructions:
1. Rinse the banana leaves and pat them dry. Cut off the tough stem and veins from the leaves.
2. In a blender or food processor, combine the grated coconut, coriander leaves, green chillies, cumin seeds, sugar, salt, and lemon juice. Blend until you get a smooth paste.
3. Place each fish fillet on a banana leaf and spread a generous amount of the coconut-coriander chutney on top of it.
4. Fold the banana leaf over the fish to form a packet. Secure the edges with toothpicks or kitchen twine.
5. Place the packets in a steamer and steam for 15-20 minutes, or until the fish is cooked through.
6. Heat the vegetable oil in a small pan. Once hot, add the remaining chutney and cook for 1-2 minutes, stirring constantly.
7. Serve the steamed fish packets with the cooked chutney on top.
Time:
Preparation time: 30 minutes
Cooking time: 20 minutes
5. Temperature:
Steamer temperature: 212°F (100°C)
Serving size:
4 servings
Nutritional information:
Calories per serving: 300
Fat: 15g
Protein: 25g
Carbohydrates: 15g
Fiber: 5g
Sugar: 5g
Sodium: 600mg
Substitutions for ingredients:
- If fresh coconut is not available, you can use unsweetened desiccated coconut instead.
- If fresh coriander leaves are not available, you can use cilantro instead.
- If you don't like spicy food, you can reduce or omit the green chillies.
Variations:
- You can use different types of fish, such as salmon or sea bass.
- You can add other herbs or spices to the chutney, such as ginger, garlic, or mint.
- You can add a tablespoon of tamarind paste to the chutney for a tangy flavor.
Tips and tricks:
- Make sure to rinse the banana leaves well and pat them dry before using them.
- Don't overfill the fish packets with chutney, as this can cause them to burst open during steaming.
- If you don't have a steamer, you can use a large pot with a steaming rack instead.
Storage instructions:
Patra ni Machhi is best served fresh, but you can store any leftovers in an airtight container in the refrigerator for up to 2 days.
Reheating instructions:
To reheat the fish packets, place them in a steamer or microwave for a few minutes until heated through.
Presentation ideas:
Serve the Patra ni Machhi on a platter with fresh coriander leaves and lemon wedges for garnish.
Garnishes:
Fresh coriander leaves and lemon wedges.
Pairings:
- This dish pairs well with steamed rice or naan bread.
- A side salad of mixed greens with a lemon vinaigrette would also be a good accompaniment.
Suggested side dishes:
Steamed rice, naan bread, or a side salad of mixed greens with a lemon vinaigrette.
Troubleshooting advice:
- If the fish packets burst open during steaming, try using more toothpicks or kitchen twine to secure the edges.
- If the chutney is too thick, you can add a tablespoon or two of water to thin it out.
Food safety advice:
Make sure to cook the fish thoroughly to an internal temperature of 145°F (63°C) to prevent foodborne illness.
Food history:
Patra ni Machhi is a traditional Parsi dish from India, made with fish marinated in a coconut-coriander chutney and steamed in banana leaves.
Flavor profiles:
This dish has a fresh and vibrant flavor, with the coconut and coriander chutney providing a sweet and spicy contrast to the mild white fish.
Serving suggestions:
Serve the Patra ni Machhi as a main course for a dinner party or special occasion.
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Region: Indian