This conventional Parsi steamed fish dish wraps tender pomfret slices in fragrant inexperienced chutney and banana leaves. The light steaming technique retains the fish extremely moist whereas the coconut-coriander paste provides vibrant flavors. It is a wholesome, flavorful meal that is surprisingly straightforward to make at house.
Patra ni Macchi is a type of particular dishes that makes cooking really feel like an journey. You’re actually wrapping fish in nature’s personal packaging. This beloved Parsi recipe transforms easy pomfret into one thing magical. The banana leaves act like tiny steam packets, conserving each chunk juicy and tender. The inexperienced chutney made with coconut and contemporary coriander creates essentially the most superb taste mixture. Don’t fear in the event you’ve by no means labored with banana leaves earlier than – they’re simpler to deal with than you would possibly assume. This recipe brings restaurant-quality outcomes proper to your kitchen.
Concerning the Recipe
This recipe deserves a spot in your must-try record as a result of it’s wholesome cooking at its best. No heavy oils or difficult methods right here. The steaming technique retains all of the vitamins locked in whereas the banana leaves add a refined earthy taste you’ll be able to’t get some other manner. The inexperienced chutney brings collectively coconut, coriander, and simply the correct amount of spice. It’s good for anybody eager to discover regional Indian delicacies with out spending hours within the kitchen. Plus, serving fish in its pure wrapper at all times impresses friends.
Why You’ll Love This Recipe
You’ll fall in love with how the banana leaves make every portion really feel like unwrapping a gift. The fish stays extremely moist and flaky as a result of it steams in its personal juices. The coconut chutney isn’t only a coating – it turns into a part of the fish itself throughout cooking. What actually will get me enthusiastic about this dish is how the flavors develop whereas steaming. The garlic mellows out, the coriander turns into extra aromatic, and the coconut provides this pretty richness. It’s additionally naturally gluten-free and light-weight on the abdomen. While you open every packet, the aroma that escapes is definitely great.
Patra ni Macchi
Cooking Suggestions
All the time soften banana leaves over a flame – this prevents them from tearing once you wrap the fish. Pat the pomfret slices utterly dry earlier than coating with chutney for higher adherence. Make the chutney barely thick so it doesn’t drip off throughout steaming. Steam on medium warmth to keep away from overcooking the fragile fish. If banana leaves aren’t accessible, you should utilize parchment paper, although you’ll miss that distinctive taste.
Serving and Storing Recommendations
This recipe serves 3-4 folks and takes about 45 minutes whole. Serve instantly whereas the packets are nonetheless heat for one of the best expertise. Plain steamed rice makes the right companion to take in any further chutney. Retailer leftover packets within the fridge for as much as 2 days and gently reheat by steaming once more for 3-4 minutes.
Patra ni Macchi
This conventional Parsi steamed fish dish wraps tender pomfret slices in fragrant inexperienced chutney and banana leaves. The light steaming technique retains the fish extremely moist whereas the coconut-coriander paste provides vibrant flavors. It is a wholesome, flavorful meal that is surprisingly straightforward to make at house.
Elements
- 500 gms pomfret
- some banana leaves
- salt to style
- oil for frying
For the chutney, Grind to stick
- 1 cup coconut grated
- 1/2 cup coriander leaves
- 3-4 inexperienced chillies
- 2 cloves garlic
- 1/2 tsp cumin seeds
- 1 tsp sugar
- 1/2 tsp salt
- 1 tsp tamarind
Directions
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Clear and minimize the pomfret into 6 slices of 1 inch width. Rub with salt and hold apart.
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Minimize items of banana leaves, avoiding the rib. The items needs to be giant sufficient to wrap every slice of fish. Maintain each bit of leaf, immediately over a flame for a number of seconds to melt it.
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Smear oil on one facet of every piece of leaf. Coat every slice of fish with chutney. Lay one slice on the greased facet of the leaf. Roll it up right into a packet. Tie with a thread.
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Steam until the fish is cooked.
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Serve instantly within the wrapping.
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Continuously Requested Questions
Can I take advantage of different fish as an alternative of pomfret?
Undoubtedly. Any agency white fish works properly. Attempt kingfish, sea bass, and even salmon. Simply be certain that the items are thick sufficient to carry collectively throughout steaming. Regulate cooking time primarily based on the thickness of your fish alternative.
What if I can’t discover contemporary banana leaves?
Frozen banana leaves from Asian grocery shops work completely. You too can use aluminum foil or parchment paper instead. The style shall be barely completely different, however the fish will nonetheless be scrumptious and moist.
How do I do know when the fish is correctly cooked?
The fish ought to flake simply when examined with a fork and switch opaque white. Often takes 12-Quarter-hour of steaming. For those who’re uncertain, open one packet fastidiously to examine earlier than serving the others.
