Patra Ni Machi (Fish Steamed in Leaf)

It happens very rarely that his inner soul chef wakes up and then whats to be expected is well well …as beautiful as this !!

Off late i realized that the more i discovered about the Parsi cuisine, the more i liked what i discovered !! 🙂 I think there is still a long list of recipes I am yet to explore but today was a different day altogether !! 😛 the bawa made Patra Ni Machi (originally means fish in the leaf). One of those food items quite popular amidst Parsi gatherings and functions. This dish is healthy  but delicious at the same time i must say. The perfectly timed steaming fish wrapped in deep flavors of coriander blends in so well, when you take a bite and the texture definitely blows your mind off. Meanwhile this dish  is all in all a package of a subtly aromatic bundle of melting pleasures in your mouth 🙂

WhatsApp Image 2017-03-25 at 10.41.53 PM (1)

Estimated Time : Approx 20 – 25  min

Ingredients :-

  • 500 gms of fish fillets ( i have taken basa fish)
  • a medium bunch of coriander
  • 400 gms of shredded coconut (= 1 coconut)
  • 1 tbsp of sugar
  • 1 tbsp of lime/ vingera
  • salt according to taste
  • 2 tbsp of garlic paste
  • green chilies according to taste
  • 1 tbsp turmeric
  • banana leaves cut in squares (no. depends on the no. of fish fillets)

The Process :-

  • Mix the fish with turmeric and salt and keep aside for marination (approx 30 min or more)WhatsApp Image 2017-03-25 at 10.42.32 PM
  • Meanwhile add coriander, garlic paste, coconut, salt, chilies, vinegar/ lime in a grinder. Grind them to form a fine paste. (i added ginger too, iys optional)WhatsApp Image 2017-03-25 at 10.43.28 PM
  • Once the marination is done, boil water in the steamer in high flame for 5 minWhatsApp Image 2017-03-25 at 10.41.55 PM
  • Take the banana leaves,sprinkle drops of water and then clean them lightly with a clean cloth
  • Place a little portion of the paste on it. Place the fish gently on it and cover the fish with enough paste. Wrap the leaf around it to completely cover it and delicately tie it with a thread to avoid opening of the leaves in the middle of the process
  • Place these leaf packs on the steamer vessel and cover it and let it cook for 15 min. After 15 min check once to see if cooked. Avoid overcooking.
  • Once done let it cool down, be careful as it is quiet hot. Once cool enough, unwrap the treasure 😉

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