Patra Ni Machi – Fish Steamed in Banana Leaf (Parsi Style)
Patra Ni Machi is a traditional Parsi delicacy where fresh fish, typically Pomfret, is marinated with a fragrant green chutney made from fresh herbs, coconut, and spices. The fish is then wrapped in a banana leaf and steamed to perfection, resulting in a dish that is aromatic, flavorful, and tender. This dish is often served during festive occasions or as a part of a Parsi feast, making it a beloved dish in the community. The combination of spices, herbs, and the steaming technique ensures the fish is infused with flavor while retaining its moisture, creating a melt-in-your-mouth experience.
In this recipe, we will guide you through the process of preparing Patra Ni Machi, from creating the chutney to steaming the fish in banana leaves for an authentic, aromatic, and tender dish. The recipe is easy to follow and requires just a few ingredients to create a flavorful and unique dish that pairs wonderfully with steamed rice and vegetable Dhansak.
Ingredients:
| Ingredient | Quantity |
|---|---|
| Pomfret fish | 3 whole fish |
| Salt | 1 teaspoon |
| Banana leaf | Enough to wrap the fish |
| Coriander (Dhania) leaves | 1 cup |
| Mint leaves (Pudina) | 1 cup |
| Green chillies | 5 |
| Garlic cloves | 8 cloves |
| Cumin seeds (Jeera) | 1-1/2 teaspoon |
| Fresh coconut (grated) | 1/2 cup |
| Sugar | 1 teaspoon |
| Lemon juice | 1 teaspoon |
Preparation Time: 15 minutes
Cooking Time: 15 minutes
Total Time: 30 minutes
Servings: 3
Cuisine: Parsi
Course: Lunch
Diet: Non-Vegetarian
Instructions:
Step 1: Prepare the Green Chutney
- Make the chutney: Start by preparing the vibrant green chutney that will marinate the fish. In a blender, combine the coriander leaves, mint leaves, green chillies, garlic, cumin seeds, grated coconut, salt, sugar, and lemon juice.
- Blend the ingredients: Add everything into the blender and blend until you get a smooth, thick paste. Do not add any water—ensure the chutney is thick and aromatic.
Step 2: Prepare the Fish
- Clean the fish: Wash the pomfret fish thoroughly, removing any scales and innards. Pat the fish dry with paper towels.
- Make slits in the fish: Make small, shallow slits on both sides of the fish. This will help the chutney to seep inside the fish and enhance the flavor.
- Marinate the fish: Generously smear the green chutney on both sides of the fish, ensuring that the slits are well-coated with the chutney.
Step 3: Prepare the Banana Leaf
- Steam the banana leaf: Set up a steamer with a little water and bring it to a boil. Take a piece of banana leaf large enough to wrap the fish and place it in the steamer for about one minute on each side. The heat will soften the banana leaf, making it more pliable for wrapping without tearing.
- Remove the banana leaf: After the leaf becomes soft, carefully remove it from the steamer and set it aside.
Step 4: Steam the Fish
- Wrap the fish: Place the marinated fish on the prepared banana leaf. Fold the leaf over the fish on all four sides to create a neat parcel, making sure the chutney-coated fish is securely wrapped inside.
- Steam the fish: Place the wrapped banana leaf parcel in the steamer and steam for 10 to 14 minutes. The fish should be fully cooked and tender at this point.
- Check for doneness: After steaming, carefully unwrap the banana leaf to check that the fish is cooked through. The fish should be tender, flaky, and infused with the flavors of the chutney.
Step 5: Serve
- Serve the fish: Once cooked, carefully transfer the steamed fish onto a serving plate.
- Accompaniments: Patra Ni Machi is traditionally served with steamed rice and vegetable Dhansak, making it a complete and satisfying meal.
Serving Suggestions:
- Steamed Rice: The delicate flavors of the fish pair beautifully with plain steamed rice, which helps balance the spices and richness of the chutney.
- Vegetable Dhansak: For a traditional Parsi meal, serve vegetable Dhansak, a lentil-based curry with vegetables, alongside Patra Ni Machi to complete your meal.
Tips and Variations:
- Fish Options: While Pomfret is the traditional fish used for Patra Ni Machi, you can substitute it with any firm white fish like kingfish or snapper.
- Chutney Variations: Feel free to adjust the heat level of the chutney by adding more or fewer green chillies depending on your spice preference.
- Banana Leaf: If banana leaves are not available, you can use parchment paper as an alternative to wrap the fish. However, the banana leaf imparts a unique aroma and flavor to the dish, making it a more authentic experience.
Nutritional Information (per serving):
| Nutrient | Amount |
|---|---|
| Calories | ~200 kcal |
| Protein | ~18g |
| Fat | ~12g |
| Carbohydrates | ~5g |
| Fiber | ~2g |
| Sugar | ~1g |
| Sodium | ~400mg |
Patra Ni Machi offers a unique culinary experience that blends the fresh flavors of Parsi cuisine with the rich tradition of using banana leaves for steaming. Its vibrant green chutney adds depth and complexity to the fish, while the steaming process ensures the fish is perfectly moist and tender. This dish is a true celebration of Parsi cooking and is sure to impress guests or make any meal special.
