Ingredients with Measurements:
- 4-6 pieces of boneless fish fillet (any white fish)
- 1 cup grated coconut
- 1 cup chopped coriander leaves
- 1/2 cup chopped mint leaves
- 2-3 green chilies, chopped
- 1 tsp ginger paste
- 1 tsp garlic paste
- 1 tsp cumin powder
- 1 tsp coriander powder
- 1 tsp sugar
- Salt to taste
- Banana leaves for wrapping
For Mint Chutney:
- 1 cup chopped mint leaves
- 1/2 cup chopped coriander leaves
- 2-3 green chilies, chopped
- 1 tsp ginger paste
- 1 tsp garlic paste
- 1 tbsp lemon juice
- Salt to taste
Special equipment needed:
- Blender or food processor
- Steamer
Step-by-step instructions:
1. In a blender, add grated coconut, coriander leaves, mint leaves, green chilies, ginger paste, garlic paste, cumin powder, coriander powder, sugar, and salt. Blend until you get a smooth paste.
2. Take a banana leaf and spread a spoonful of the paste on it. Place a fish fillet on top of the paste and cover it with more paste.
3. Wrap the banana leaf around the fish fillet, making sure it is completely covered. Repeat with the remaining fish fillets.
4. Place the wrapped fish fillets in a steamer and steam for 15-20 minutes or until the fish is cooked through.
5. While the fish is steaming, prepare the mint chutney. In a blender, add mint leaves, coriander leaves, green chilies, ginger paste, garlic paste, lemon juice, and salt. Blend until you get a smooth chutney.
6. Once the fish is cooked, remove it from the steamer and unwrap the banana leaves.
7. Serve the Patra ni Machhi hot with mint chutney on the side.
- Time:
Preparation time: 20 minutes
- Cooking time: 20 minutes
Temperature:
- Steamer temperature: Medium-high heat
Serving size:
- 4-6 servings
Nutritional information:
- Calories per serving: 200
- Total fat: 10g
- Cholesterol: 50mg
- Sodium: 300mg
- Total carbohydrates: 6g
- Dietary fiber: 2g
- Protein: 20g
Substitutions for ingredients:
- Banana leaves can be substituted with parchment paper or aluminum foil.
- Any white fish can be used for this recipe.
Variations:
- Instead of fish, you can use chicken or paneer.
- You can add tamarind pulp to the paste for a tangy flavor.
- You can add grated cheese to the paste for a cheesy flavor.
Tips and tricks:
- Make sure the banana leaves are washed and dried before using them.
- You can add more or less green chilies depending on your spice level preference.
- You can adjust the consistency of the paste and chutney by adding water.
Storage instructions:
- Patra ni Machhi can be stored in an airtight container in the refrigerator for up to 2 days.
Reheating instructions:
- To reheat, steam the Patra ni Machhi for 5-7 minutes or until heated through.
Presentation ideas:
- Serve the Patra ni Machhi on a platter with mint chutney on the side.
- Garnish with chopped coriander leaves and lemon wedges.
Pairings:
- Serve with steamed rice or naan bread.
Suggested side dishes:
- Cucumber raita
- Tomato and onion salad
- Roasted vegetables
Troubleshooting advice:
- If the paste is too thick, add a little water to thin it out.
- If the fish is not cooked through, steam for a few more minutes.
Food safety advice:
- Make sure the fish is fresh and properly cleaned before using it.
- Wash your hands and utensils thoroughly before and after handling raw fish.
Food history:
- Patra ni Machhi is a Parsi dish that originated in India.
Flavor profiles:
- Patra ni Machhi is a flavorful and aromatic dish with a combination of coconut, coriander, mint, and spices.
Serving suggestions:
- Serve as an appetizer or main course for lunch or dinner.
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Region: Indian