Ingredients with Measurements:
- 4 pieces of white fish fillet (such as tilapia or cod)
- 1 cup grated coconut
- 1 cup chopped coriander leaves
- 1 cup chopped mint leaves
- 2 tbsp ginger paste
- 2 tbsp garlic paste
- 2 tbsp green chilli paste
- 1 tsp turmeric powder
- 1 tsp cumin powder
- 1 tsp coriander powder
- 1 tsp sugar
- Salt to taste
- Banana leaves for wrapping
For Red Chilli Chutney:
- 10-12 dried red chillies
- 1 cup grated coconut
- 1/2 cup chopped coriander leaves
- 1/2 cup chopped mint leaves
- 2 tbsp tamarind pulp
- 1 tbsp jaggery
- Salt to taste
Special equipment needed:
- Blender or food processor
- Steamer
Step-by-step instructions:
For Patra ni Machhi:
1. In a blender or food processor, grind together grated coconut, coriander leaves, mint leaves, ginger paste, garlic paste, green chilli paste, turmeric powder, cumin powder, coriander powder, sugar, and salt to make a smooth paste.
2. Take banana leaves and cut them into 8-10 inch squares.
3. Place a fish fillet on each square of banana leaf and spread the coconut paste over it.
4. Fold the banana leaf to wrap the fish fillet and secure it with toothpicks.
5. Steam the wrapped fish fillets for 15-20 minutes or until cooked through.
6. Serve hot with red chilli chutney.
For Red Chilli Chutney:
1. Soak dried red chillies in hot water for 10-15 minutes.
2. In a blender or food processor, grind together soaked red chillies, grated coconut, coriander leaves, mint leaves, tamarind pulp, jaggery, and salt to make a smooth chutney.
3. Transfer the chutney to a serving bowl and serve with Patra ni Machhi.
- Time:
Preparation time: 30 minutes
- Cooking time: 20 minutes
5. Temperature:
- Steamer: 100°C
Serving size:
- 4 servings
Nutritional information:
- Calories per serving: 300
- Total fat: 15g
- Cholesterol: 50mg
- Sodium: 500mg
- Total carbohydrates: 20g
- Dietary fiber: 5g
- Sugars: 10g
- Protein: 20g
Substitutions for ingredients:
- White fish fillet: Any firm white fish can be used.
- Banana leaves: Parchment paper can be used as a substitute.
- Tamarind pulp: Lemon juice can be used as a substitute.
- Jaggery: Brown sugar can be used as a substitute.
Variations:
- Instead of fish, prawns or chicken can be used.
- The coconut paste can be made with different herbs and spices for different flavors.
Tips and tricks:
- Make sure the banana leaves are clean and free of any tears before using.
- If the coconut paste is too thick, add a little water to thin it out.
- To make the chutney spicier, add more red chillies.
Storage instructions:
- Patra ni Machhi can be stored in an airtight container in the refrigerator for up to 2 days.
Reheating instructions:
- Patra ni Machhi can be reheated in a steamer for 5-10 minutes or until heated through.
Presentation ideas:
- Serve Patra ni Machhi on a platter with the red chilli chutney on the side.
- Garnish with fresh coriander leaves and lemon wedges.
Garnishes:
- Fresh coriander leaves
- Lemon wedges
Pairings:
- Steamed rice
- Naan bread
- Cucumber salad
Suggested side dishes:
- Mint chutney
- Mango chutney
- Raita
Troubleshooting advice:
- If the coconut paste is too thin, add more grated coconut.
- If the banana leaves tear while wrapping, use toothpicks to secure the wrap.
Food safety advice:
- Make sure the fish is cooked through before serving.
- Use clean and sanitized utensils and equipment.
Food history:
- Patra ni Machhi is a traditional Parsi dish from India.
Flavor profiles:
- Patra ni Machhi has a spicy and aromatic flavor from the coconut and herb paste.
Serving suggestions:
- Serve Patra ni Machhi as a main course for lunch or dinner.
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Region: Indian