Name: Parsi Patra Ni Macchi
Prep time: 20 min
Cook time: 15 min
Total time: 50 min
Yield: 2 servings
Cuisine: Indian
Ingredients: 2 Pomfret, thick slices or fillets; ½ cup Fresh Coconut, grated; ½ cup Coriander Leaves, tightly packed; ⅛ cup Mint Leaves; 2 Green Chili Pepper, adjust to taste; 3 clove Garlic; ½ tsp Cumin Seeds, roasted; 1 tbsp Lemon Juice; ½ tsp Sugar, balances the tanginess; ½ tsp Salt, to taste; 2 Banana Leaves, cut into squares, for wrapping; ½ tbsp Coconut Oil, for greasing the leaves

50 mintotal

35 min hands-on15 min hands-off

Prep 20 min · Cook 15 min

Serves: 2
Difficulty: Medium
Spice: Medium

Add to your week

Method

Carefully wash and pat the fish slices completely dry. Rub with a pinch of salt and a dash of lemon juice. Rest for 10 minutes to firm the flesh.
10 min
Make the green chutney: In a high-powered blender, combine the grated coconut, fresh coriander, mint leaves, green chillies, garlic, roasted cumin seeds, sugar, remaining lemon juice, and salt.
Blend into a highly viscous, flawless paste. Exercise extreme caution with hydration—add only tiny drops of water if needed. A thin chutney will leak and ruin the steaming process.
Place a softened banana leaf square on your work surface and brush a thin film of coconut oil in the center.
Spread a generous, even layer of the green chutney over the oiled leaf. Lay the fish fillet on top of it, then cover the fish completely with a second thick layer of chutney.
Do a tight envelope fold with the banana leaf, securing the contents in a neat, leak-proof parcel. Bind the parcel firmly using culinary twine or a clean cotton thread.
Replicate this exact wrapping method for the remaining fish slices.
Transfer the sealed parcels into a preheated steamer basket. Steam firmly on medium-high heat for 12-15 minutes, allowing the aromatic vapors to penetrate the fish.
12–15 min
Remove from the steamer. Present the sealed parcels straight to the guests, inviting them to unwrap the leaves and release the intensely trapped, fragrant steam.

How to tell it's done

The fish should flake easily and stay moist, with a thick green chutney layer that smells of coconut, coriander, mint and banana leaf.

Getting it right

Tip

Keep the chutney thick; watery chutney leaks from the leaf parcels. Add lemon juice gradually and use only enough water to blend.

What to serve it with

Serve patra ni macchi in the banana leaf parcels with steamed rice, yellow dal and kachumber for a Parsi Navroz meal.

Common mistakes

The chutney leaks out of the parcel.: Blend a thick paste, soften the leaf before folding, and tie the parcel snugly without tearing it.

Storing and reheating

Patra ni macchi is best served just after steaming. Refrigerate leftovers within 2 hours and eat within 1 day; re-steam gently until hot.

Instant Crispy Butter Chakli

Instant butter chakli is a crisp Diwali faral snack made with rice flour, roasted gram flour, sesame, ajwain and butter.

50 minvegetarian

Jain Anjeer Basundi

Anjeer basundi thickens milk with dried figs, made without onion or garlic.

2 hr 50 minvegetarian

Jain Chana Madra

Jain chana madra is a Himachali festival curry of tender chickpeas simmered in spiced yogurt with ghee, fennel and dry ginger.

16 hr 30 minvegetarian

Jain Puran Poli

Jain puran poli is a festive Maharashtrian flatbread stuffed with smooth chana dal, jaggery, cardamom and nutmeg, made without onion or garlic.

2 hrvegetarian

Jain Saffron Kopra Pak

Jain saffron kopra pak is a quick coconut fudge with milk, sugar, ghee, cardamom and saffron, made without onion or garlic.

30 minvegetarian

Crispy Jalebi

Jalebi pipes fermented batter into spirals, fries them and drops them straight into syrup.

45 minvegetarian

Ingredients