Ingredients with Measurements:
- 4 large pomfret fillets
- 2 cups fresh coriander leaves, chopped
- 1 cup fresh mint leaves, chopped
- 1 cup freshly grated coconut
- 2 green chilies, chopped
- 1 tsp ginger paste
- 1 tsp garlic paste
- 1 tsp sugar
- 1 tsp salt
- 1/2 tsp turmeric powder
- 1/2 cup tamarind pulp
- 1/4 cup jaggery
- 1 tsp cumin powder
- 1 tsp coriander powder
- 1/2 tsp red chili powder
- 1/2 tsp salt
- Banana leaves for wrapping
Special equipment needed:
- Food processor or blender
- Steamer
Step-by-step instructions:
1. In a food processor or blender, blend together coriander leaves, mint leaves, grated coconut, green chilies, ginger paste, garlic paste, sugar, salt, and turmeric powder to make a smooth paste.
2. Clean and pat dry the pomfret fillets. Cut each fillet into two pieces.
3. Take a banana leaf and place a piece of pomfret fillet on it. Spread a generous amount of the green chutney paste on top of the fillet.
4. Fold the banana leaf to wrap the fillet and chutney, making a neat parcel. Repeat with the remaining fillet pieces and chutney.
5. Place the parcels in a steamer and steam for 15-20 minutes until the fish is cooked through.
6. Meanwhile, make the tamarind chutney by mixing together tamarind pulp, jaggery, cumin powder, coriander powder, red chili powder, and salt in a saucepan. Cook over low heat for 10-15 minutes until the chutney thickens.
7. Once the fish is cooked, remove from the steamer and carefully unwrap the banana leaves.
8. Serve the patra ni machhi hot with the tamarind chutney on the side.
- Time:
Preparation time: 30 minutes
- Cooking time: 20 minutes
Temperature:
- Steaming temperature: 100°C
Serving size:
- 4 servings
Nutritional information:
- Calories: 300 per serving
- Fat: 12g
- Carbohydrates: 20g
- Protein: 28g
Substitutions for ingredients:
- Pomfret fillets can be substituted with any firm white fish fillets.
- Banana leaves can be substituted with parchment paper.
Variations:
- The green chutney can be made with different herbs such as basil or parsley.
- The tamarind chutney can be made spicier by adding more red chili powder.
Tips and tricks:
- Make sure to spread the green chutney evenly on the fish fillets to ensure even cooking.
- If using parchment paper instead of banana leaves, make sure to oil the paper to prevent sticking.
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 fish parcels for 5-10 minutes until heated through.
Presentation ideas:
- Serve the patra ni machhi on a platter with the tamarind chutney in a small bowl on the side.
- Garnish with fresh coriander leaves.
Pairings:
- Serve with steamed rice and a side of mixed vegetables.
Suggested side dishes:
- Steamed rice
- Mixed vegetables
Troubleshooting advice:
- If the fish is not cooked through after steaming, return to the steamer and cook for an additional 5-10 minutes.
Food safety advice:
- Make sure to clean the fish thoroughly before using.
- Use fresh herbs and spices to ensure the best flavor.
Food history:
- Patra ni machhi is a traditional Parsi dish from India.
Flavor profiles:
- The green chutney is fresh and herbaceous, while the tamarind chutney is sweet and tangy.
Serving suggestions:
- Serve as an appetizer or as a main course.
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Region: Indian