Ingredients with Measurements:
- 4-6 pieces of boneless fish fillets (such as tilapia or cod)
- 1 cup grated coconut
- 1 cup chopped coriander leaves
- 1/2 cup chopped mint leaves
- 1/2 cup chopped green chilies
- 1/2 cup tamarind pulp
- 1/2 cup jaggery
- 1/2 cup besan (gram flour)
- 1/2 cup water
- Salt to taste
- Banana leaves for wrapping
For Coriander Chutney:
- 1 cup chopped coriander leaves
- 1/2 cup chopped mint leaves
- 1/2 cup chopped green chilies
- 1/4 cup grated coconut
- 1/4 cup roasted peanuts
- 1/4 cup tamarind pulp
- Salt to taste
Special equipment needed:
- Steamer
- Blender or food processor
Step-by-step instructions:
1. In a blender or food processor, blend together grated coconut, coriander leaves, mint leaves, green chilies, tamarind pulp, jaggery, besan, water, and salt to make a smooth paste.
2. Take a piece of banana leaf and spread a thin layer of the paste on it.
3. Place a fish fillet on top of the paste and spread some more paste on top of the fish.
4. Wrap the banana leaf around the fish to make a packet.
5. Repeat with the remaining fish fillets and paste.
6. Place the packets in a steamer and steam for 15-20 minutes or until the fish is cooked through.
7. Meanwhile, make the coriander chutney by blending together coriander leaves, mint leaves, green chilies, grated coconut, roasted peanuts, tamarind pulp, and salt to make a smooth chutney.
8. Serve the steamed fish packets with the coriander chutney on the side.
Time:
Preparation time: 30 minutes
Cooking time: 20 minutes
5. Temperature:
Steamer temperature: Medium-high heat
Serving size:
4-6 servings
Nutritional information:
Calories per serving: 250
Total fat: 10g
Cholesterol: 50mg
Sodium: 200mg
Total carbohydrates: 20g
Dietary fiber: 3g
Protein: 20g
Substitutions for ingredients:
- Tilapia or cod can be substituted with any other firm white fish.
- Jaggery can be substituted with brown sugar.
- Banana leaves can be substituted with parchment paper.
Variations:
- Instead of fish, shrimp or chicken can be used.
- The coriander chutney can be made with different herbs such as basil or parsley.
Tips and tricks:
- Make sure the banana leaves are softened by heating them over a flame or in hot water before wrapping the fish.
- Use a steamer basket or a colander placed over a pot of boiling water if a steamer is not available.
- Adjust the amount of green chilies in the paste and chutney according to your spice preference.
Storage instructions:
The steamed fish packets can be stored in an airtight container in the refrigerator for up to 2 days.
Reheating instructions:
The steamed fish packets can be reheated in a steamer or microwave until heated through.
Presentation ideas:
Serve the steamed fish packets on a platter with the coriander chutney in a small bowl on the side. Garnish with fresh coriander leaves.
Garnishes:
Fresh coriander leaves
Pairings:
- Steamed rice
- Naan bread
- Roasted vegetables
Suggested side dishes:
- Cucumber salad
- Tomato and onion salad
- Raita
Troubleshooting advice:
- If the fish packets are falling apart while steaming, wrap them tightly with more banana leaves or parchment paper.
- If the paste is too thick, add more water to make a smooth consistency.
Food safety advice:
- Make sure the fish is cooked through before serving.
- Use fresh ingredients and wash them thoroughly before using.
Food history:
Patra ni Machhi is a traditional Parsi dish from India, made with fish marinated in a coconut and coriander paste, wrapped in banana leaves, and steamed.
Flavor profiles:
The dish has a sweet and tangy flavor from the tamarind and jaggery, with a hint of spice from the green chilies. The coriander chutney adds a fresh and herbaceous flavor.
Serving suggestions:
Serve the dish as a main course for lunch or dinner.
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Region: Indian