Indian cuisine · Fish & Seafood

Patra ni Machhi

A festive Parsi dish: fish fillets coated in a green coconut-coriander chutney and steamed in banana leaf.

Ingredients · for 4 servings

• 600g firm white fish fillet
• 150g desiccated coconut
• 1 bunch coriander
• 1/2 bunch mint
• 4 green chillies
• 4 garlic cloves
• 1 tsp cumin
• 2 tbsp sugar
• 4 tbsp lemon juice
• 4 banana leaves (or baking paper as a substitute)
• Salt

Instructions

1. Cut the fish fillets into four equal pieces, rub with 1 tbsp lemon juice and salt, and let sit for 10 minutes.
2. Blend the desiccated coconut, coriander, mint, green chillies, garlic, cumin, sugar, the remaining lemon juice and salt with 4 tbsp water into a thick, bright green chutney.
3. Soften the banana leaves briefly over a flame or in hot water so they don't crack when folded, and cut into roughly 25cm rectangles.
4. Coat each piece of fish thickly with chutney on both sides, place it in the center of a leaf, and fold into a tight parcel; secure with kitchen twine or toothpicks.
5. Steam the parcels in a steamer basket over boiling water, covered, for 12–15 minutes until the fish flakes into opaque white layers when pressed.
6. Arrange the parcels on plates and open them only at the table – the burst of coconut-herb aroma is part of the experience; plain rice makes a fitting side.