Ingredients with Measurements:
- 4 pieces of white fish fillet (such as cod or tilapia)
- 1 cup of fresh coriander leaves
- 1 cup of fresh mint leaves
- 2 green chilies
- 1/2 cup of grated coconut
- 1/2 cup of roasted peanuts
- 1/2 tsp of cumin seeds
- 1/2 tsp of sugar
- 1/2 tsp of salt
- 1/2 tsp of turmeric powder
- 1/2 tsp of red chili powder
- 1/2 tsp of garlic paste
- 1/2 tsp of ginger paste
- 1/2 cup of lemon juice
- Banana leaves for wrapping
Special equipment needed:
- Blender or food processor
- Steamer
Step-by-step instructions:
1. Rinse the fish fillets and pat them dry with paper towels.
2. In a blender or food processor, combine coriander leaves, mint leaves, green chilies, grated coconut, roasted peanuts, cumin seeds, sugar, salt, turmeric powder, red chili powder, garlic paste, ginger paste, and lemon juice. Blend until you get a smooth paste.
3. Take a piece of banana leaf and place a fish fillet on it. Spread the green chutney paste over the fish fillet.
4. Wrap the banana leaf around the fish fillet and secure it with toothpicks.
5. Repeat the process with the remaining fish fillets and green chutney paste.
6. Place the wrapped fish fillets in a steamer and steam for 15-20 minutes or until the fish is cooked through.
7. Remove the toothpicks and serve hot.
Time:
Preparation time: 20 minutes
Cooking time: 20 minutes
Temperature:
Steaming temperature: 100°C
Serving size:
4 servings
Nutritional information:
Calories per serving: 250
Total fat: 12g
Saturated fat: 4g
Cholesterol: 50mg
Sodium: 400mg
Total carbohydrates: 10g
Dietary fiber: 3g
Sugar: 3g
Protein: 25g
Substitutions for ingredients:
- White fish fillet: You can use any other type of fish fillet such as salmon or halibut.
- Coriander leaves: You can use parsley leaves instead.
- Mint leaves: You can use basil leaves instead.
- Green chilies: You can use jalapeno peppers instead.
- Grated coconut: You can use unsweetened desiccated coconut instead.
- Roasted peanuts: You can use cashews or almonds instead.
- Lemon juice: You can use lime juice instead.
Variations:
- You can add a tablespoon of tamarind paste to the green chutney for a tangy flavor.
- You can add a tablespoon of honey to the green chutney for a sweet flavor.
- You can add a teaspoon of garam masala to the green chutney for a spicy flavor.
Tips and tricks:
- Make sure to rinse the banana leaves before using them to remove any dirt or debris.
- If you don't have banana leaves, you can use parchment paper instead.
- You can marinate the fish fillets in the green chutney paste for 30 minutes before wrapping them in banana leaves for a stronger flavor.
- You can serve the Patra ni Machhi with steamed rice or naan bread.
Storage instructions:
- You can store the leftover Patra ni Machhi in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- To reheat the Patra ni Machhi, place it in a steamer and steam for 5-10 minutes or until heated through.
Presentation ideas:
- Serve the Patra ni Machhi on a bed of steamed rice and garnish with fresh coriander leaves.
- Serve the Patra ni Machhi with a side of cucumber and tomato salad.
Garnishes:
- Fresh coriander leaves
- Lemon wedges
Pairings:
- Steamed rice
- Naan bread
- Cucumber and tomato salad
Suggested side dishes:
- Cucumber and tomato salad
- Steamed vegetables
Troubleshooting advice:
- If the banana leaves are tearing while wrapping the fish fillets, you can use toothpicks to secure them.
- If the green chutney paste is too thick, you can add a tablespoon of water to thin it out.
Food safety advice:
- Make sure to cook the fish fillets thoroughly to avoid any foodborne illnesses.
- Make sure to wash your hands and all the utensils used in the preparation of the dish to avoid any contamination.
Food history:
- Patra ni Machhi is a Parsi dish that originated in India. It is traditionally served during weddings and other special occasions.
Flavor profiles:
- Patra ni Machhi has a spicy and tangy flavor from the green chutney paste.
Serving suggestions:
- Serve the Patra ni Machhi as a main course for lunch or dinner.
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Region: Indian