Patra Ni Machi: Fish with Green Chutney
Patra Ni Machi is a delightful and aromatic Indian dish where fish steaks are enveloped in a rich, flavorful green chutney made from fresh herbs and coconut. This dish is known for its vibrant green color, zesty flavors, and tender texture. With a medium spice level, it’s perfect for those who appreciate a delicate balance of heat and freshness. The fish is marinated with a tangy, spiced paste and steamed in a banana leaf, which helps retain moisture and imparts a subtle earthy aroma. Traditionally made with pomfret or seabass, this dish is sure to be a hit at any gathering.
Ingredients
| Ingredient | Quantity |
|---|---|
| Seabass or Pomfret Steaks | 4 pieces |
| Fresh Coconut (grated) | 100g |
| Green Chillies | 3 |
| Fresh Coriander (washed) | 50g |
| Fresh Mint Leaves (washed) | 50g |
| Ginger (fresh, 4 cm piece) | 1 |
| Garlic Cloves | 3 |
| Cumin Powder | ½ tsp |
| Turmeric Powder | ¼ tsp |
| Salt | ½ tsp |
| Lemon | 1 |
| Banana Leaf (washed, spine removed) | 1 large leaf |
| Vegetable Oil | 1 tbsp |
Preparation Time
Prep: 5 mins
Cook: 30 mins
Total Time: 35 mins
Serves: 4
Instructions
-
Prepare the Fish:
Begin by placing the fish steaks on a tray. Squeeze the juice of one lemon over the fish, followed by a light sprinkle of salt and turmeric powder. Rub the seasoning evenly over the fish and set it aside to marinate for about 20 minutes, allowing the flavors to infuse. -
Make the Green Chutney:
While the fish marinates, prepare the green chutney. In a blender, combine the grated coconut, green chillies, coriander, mint leaves, ginger, garlic, cumin powder, and a pinch of salt. Add a splash of water as needed to achieve a smooth, paste-like consistency. Once blended, the chutney should have a fresh and aromatic texture. -
Coat the Fish:
Once the fish has marinated, generously coat each piece of fish with the prepared green chutney. Make sure the chutney is evenly spread on both sides of the fish for maximum flavor. -
Prepare the Banana Leaf:
Pat the banana leaf dry using a clean towel and lightly smear the smooth side with vegetable oil. This helps prevent the fish from sticking and adds flavor during cooking. -
Wrap the Fish:
Place each piece of fish in the center of a banana leaf, then fold the leaf over the fish to create a neat parcel. You can tie the parcel using twine from the leaf or secure it with a toothpick to ensure the fish stays wrapped while cooking. -
Cook the Fish:
There are two ways to cook Patra Ni Machi:- Grilling: Heat a grill or griddle and cook the fish parcels for 15 minutes on each side, ensuring the fish is cooked through and the chutney is slightly charred.
- Steaming: Alternatively, place the wrapped fish in a steamer and steam for 15 minutes. Steaming will keep the fish tender and moist while allowing the chutney’s flavors to meld beautifully with the fish.
-
Serve:
Once cooked, serve the fish wrapped in the banana leaf for a rustic and flavorful presentation. This dish pairs wonderfully with steamed rice, which complements the aromatic flavors of the fish.
Allergen Information
- Contains Coconut: This dish contains fresh coconut, which adds a rich and creamy texture to the chutney.
- Contains Fish: The main ingredient is fish, so this dish is not suitable for those with seafood allergies.
Dietary Preferences
- Non-Vegetarian: This recipe is ideal for those who enjoy fish and seafood.
- Gluten-Free: There are no gluten-containing ingredients in this recipe, making it suitable for those on a gluten-free diet.
- Dairy-Free: This dish is dairy-free, as no dairy products are used in the ingredients or cooking process.
Tips and Advice
- Banana Leaf Alternatives: If banana leaves are not available in your area, you can use parchment paper or aluminum foil as an alternative to wrap the fish. However, the banana leaf imparts a distinct flavor and moisture, so try to use it for the best experience.
- Adjust Spice Level: The spice level in this recipe can be adjusted based on your preference. You can reduce the number of green chillies for a milder version, or add extra chillies if you prefer a spicier dish.
- Fish Variety: While seabass and pomfret are traditional choices for this recipe, you can also use other firm fish like snapper or tilapia, depending on availability and personal preference.
Conclusion
Patra Ni Machi is a flavorful and aromatic dish that is perfect for seafood lovers. The combination of fresh herbs, coconut, and spices creates a vibrant and zesty green chutney that perfectly complements the delicate flavors of the fish. Steaming or grilling the fish in banana leaves ensures that the dish remains tender and moist, while the flavors meld together beautifully. Whether served for a special occasion or as a weeknight treat, this dish is sure to impress. Enjoy it with a side of rice to soak up the delicious chutney and elevate your meal to a whole new level!
