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Tag: Banana leaf

  • Patra ni Machhi

    Patra ni machhi is a celebratory Parsi dish of fish steamed in banana leaves, served at weddings, navjotes and other festive occasions. Fillets of pomfret are coated thickly with a green chutney of fresh coconut, coriander, mint, green chillies and lime, then wrapped in banana leaf parcels and steamed. It is a Parsi classic.

    The flavour is fresh, bright and herby, with sweetness from coconut and a sharp edge of lime and chilli. Steaming keeps the fish moist and tender, while the banana leaf adds a delicate fragrance. Unwrapping the parcel at the table is part of the pleasure. It feels light and elegant on the plate.

    It is served as part of a lagan nu bhonu, the Parsi wedding feast, often eaten on banana leaves. At home, it makes an impressive yet simple dish for guests. The chutney can be made a day ahead, and the parcels assembled in the morning and steamed just before serving, which takes the pressure off.

    At a glance

    RegionGujarat
    CuisineParsi
    DietNon-vegetarian
    CourseMain course
    Prep time30 minutes
    Cook time20 minutes
    Total time50 minutes
    Serves4
    Spice levelMedium
    DifficultyMedium
    Gluten-freeYes
    Key ingredientspomfret / coconut / coriander / banana leaf

    Ingredients

    For the fish

    • 2 medium pomfrets, cut into 8 fillets or thick slices
    • 1 tsp salt
    • 1/2 tsp turmeric
    • 1 tbsp lime juice

    For the green chutney

    • 1 cup freshly grated coconut
    • 1 cup chopped coriander
    • 1/4 cup mint leaves
    • 4 green chillies
    • 6 garlic cloves
    • 1 tsp cumin seeds
    • 1 tsp sugar
    • 1/2 tsp salt
    • 2 tbsp lime juice

    For wrapping

    • 4 banana leaves, cut into 8 squares
    • Kitchen string

    Method

    1. Rub the fish with salt, turmeric and lime juice and set aside for 15 minutes.
    2. Grind all the chutney ingredients to a thick, smooth paste with very little water.
    3. Soften the banana leaves by passing them over a flame for a few seconds until glossy.
    4. Coat each fish piece generously with chutney on both sides.
    5. Place each piece in the centre of a banana leaf square, fold the sides over to make a parcel, and tie with string.
    6. Steam the parcels in a steamer on medium-high for 15-20 minutes until the fish is cooked through and flakes easily.
    7. Serve the parcels hot, letting each person unwrap their own.

    Tips

    • Make the chutney thick so it stays on the fish while steaming.
    • If banana leaves are not available, use parchment paper.
    • Pomfret is traditional, but any firm white fish works.

    Serve with

    Steamed rice or as part of a Parsi lagan nu bhonu feast.

  • Karimeen Pollichathu

    Karimeen, the pearl spot fish, is the state fish of Kerala and lives in the brackish backwaters of Kuttanad and Kumarakom. Pollichathu means roasted in a parcel, and karimeen pollichathu is the dish houseboat cooks and toddy shops are best known for. The fish is first fried, then wrapped in a banana leaf with a thick masala and roasted on a pan.

    Inside the parcel the fish steams in the masala and absorbs the aroma of the leaf, while the outside stays slightly crisp. The masala is tangy and spicy, built on shallots, tomato, ginger, garlic and kudampuli or lemon, often enriched with coconut milk. Opened at the table, the charred leaf releases a smoky, fragrant steam.

    At a glance

    RegionKerala
    CuisineKerala
    DietNon-vegetarian
    CourseMain course
    Prep time30 minutes
    Cook time35 minutes
    Total time65 minutes
    Serves3
    Spice levelHot
    DifficultyMedium
    Gluten-freeYes
    Key ingredientspearl spot fish / shallots / tomato / banana leaf / coconut oil

    Ingredients

    For the marinade

    • 3 pearl spot fish (karimeen), about 200 g each, cleaned and scored
    • 1.5 tsp Kashmiri chilli powder
    • 1/2 tsp turmeric powder
    • 1 tsp crushed black pepper
    • 1 tsp ginger-garlic paste
    • 1 tbsp lemon juice
    • 3/4 tsp salt

    For the masala

    • 3 tbsp coconut oil, plus extra for frying
    • 15 shallots, sliced
    • 1 inch ginger, chopped
    • 6 garlic cloves, chopped
    • 3 green chillies, slit
    • 2 sprigs curry leaves
    • 1 tsp Kashmiri chilli powder
    • 1 tsp coriander powder
    • 1/4 tsp turmeric powder
    • 2 tomatoes, chopped
    • 1 piece kudampuli, soaked in 2 tbsp water, or 1 tsp lemon juice
    • 1/2 cup thick coconut milk
    • salt to taste

    For wrapping

    • 3 large pieces of banana leaf, wilted over a flame
    • kitchen string or banana fibre

    Method

    1. Make deep diagonal cuts on both sides of each fish. Mix the marinade ingredients into a thick paste, rub it into the cuts and all over the fish, and marinate for 30 minutes.
    2. Shallow fry the fish in coconut oil on medium heat for 2-3 minutes per side until lightly crisp but not fully cooked. Set aside.
    3. In the same pan, add 3 tbsp coconut oil. Fry the shallots on medium heat for 6-7 minutes until golden. Add ginger, garlic, green chillies and a sprig of curry leaves and fry 2 minutes.
    4. Lower the heat, add chilli, coriander and turmeric powders and stir for 30 seconds. Add tomatoes, kudampuli with its water and salt, and cook for 6-8 minutes until thick and jammy.
    5. Stir in the coconut milk and cook for 2 more minutes until the masala is thick enough to coat a spoon.
    6. Lay out the banana leaves, brush with coconut oil, and spread a spoon of masala in the centre of each. Place a fish on top, cover with more masala and a few curry leaves, fold the leaf into a parcel and tie it.
    7. Heat a flat pan on medium-low, add a drizzle of oil and place the parcels on it. Cover and cook for 7-8 minutes per side until the leaves are charred and brown.
    8. Serve the parcels whole and open them at the table.

    Tips

    • Wilting the banana leaf over a flame makes it pliable so it does not crack while folding.
    • If karimeen is unavailable, pomfret or tilapia works well.
    • Keep the heat low while roasting the parcels so the fish heats through before the leaf burns.

    Serve with

    Kerala matta rice or appam, with a glass of buttermilk.