India > Gujarati > Fish

Patra ni Machhi with Date and Tamarind Chutney Recipe

Ingredients with Measurements:
- 4-6 pieces of white fish fillet (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 chopped garlic
- 1/2 cup chopped ginger
- 1/2 cup lemon juice
- Salt to taste
- Banana leaves or parchment paper for wrapping

For Date and Tamarind Chutney:
- 1 cup pitted dates
- 1/2 cup tamarind pulp
- 1/2 cup jaggery or brown sugar
- 1/2 cup water
- 1 teaspoon cumin powder
- 1 teaspoon coriander powder
- 1 teaspoon red chili powder
- Salt to taste

Special equipment needed:
- Blender or food processor
- Steamer or large pot with steaming basket

Step-by-step instructions:
1. In a blender or food processor, combine grated coconut, coriander leaves, mint leaves, green chilies, garlic, ginger, lemon juice, and salt. Blend until a smooth paste is formed.
2. Place each fish fillet on a banana leaf or parchment paper. Spread the coconut paste over the fish fillets, covering them completely.
3. Wrap the banana leaf or parchment paper around the fish fillet, forming a tight packet.
4. Steam the fish packets for 15-20 minutes, or until the fish is cooked through.
5. While the fish is steaming, prepare the date and tamarind chutney. In a saucepan, combine dates, tamarind pulp, jaggery or brown sugar, water, cumin powder, coriander powder, red chili powder, and salt. Cook over medium heat, stirring occasionally, until the mixture thickens and the dates are soft.
6. Once the fish is cooked, unwrap the banana leaf or parchment paper and serve with the date and tamarind chutney.


Time:
Preparation time: 30 minutes
Cooking time: 20 minutes
5. Temperature:
Steam the fish packets at medium heat.
Serving size:
This recipe serves 4-6 people.

Nutritional information:
Calories: 250
Fat: 10g
Protein: 25g
Carbohydrates: 15g
Fiber: 3g
Sugar: 10g
Sodium: 300mg

Substitutions for ingredients:
- If banana leaves are not available, parchment paper can be used instead.
- Tilapia or cod can be substituted with any white fish fillet.
- Jaggery or brown sugar can be substituted with white sugar.

Variations:
- The coconut paste can be made with different herbs and spices, such as basil, cilantro, or turmeric.
- The date and tamarind chutney can be made with different spices, such as cinnamon or cardamom.

Tips and tricks:
- Make sure the fish fillets are completely covered with the coconut paste to prevent them from drying out during steaming.
- If the date and tamarind chutney is too thick, add more water to thin it out.

Storage instructions:
Leftover fish packets can be stored in an airtight container in the refrigerator for up to 3 days.

Reheating instructions:
To reheat, steam the fish packets for 5-10 minutes, or until heated through.

Presentation ideas:
Serve the fish packets on a platter with the date and tamarind chutney on the side.

Garnishes:
Garnish with chopped coriander leaves or sliced green chilies.

Pairings:
This dish pairs well with steamed rice and a side salad.

Suggested side dishes:
- Cucumber and tomato salad
- Steamed vegetables
- Naan bread

Troubleshooting advice:
- If the fish packets are not cooked through, steam for an additional 5-10 minutes.
- If the date and tamarind chutney is too thin, cook for a few more minutes to thicken it.

Food safety advice:
Make sure the fish is cooked through to an internal temperature of 145°F to prevent foodborne illness.

Food history:
Patra ni Machhi is a traditional Parsi dish from India, made with fish marinated in a coconut and herb paste, wrapped in banana leaves, and steamed.

Flavor profiles:
This dish has a spicy and tangy flavor from the coconut paste and the date and tamarind chutney.

Serving suggestions:
Serve this dish as a main course for a dinner party or special occasion.

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Region: Indian

Taste: Tangy, Sweet, Spicy, Savory, Aromatic