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
| Region | Gujarat |
|---|---|
| Cuisine | Parsi |
| Diet | Non-vegetarian |
| Course | Main course |
| Prep time | 30 minutes |
| Cook time | 20 minutes |
| Total time | 50 minutes |
| Serves | 4 |
| Spice level | Medium |
| Difficulty | Medium |
| Gluten-free | Yes |
| Key ingredients | pomfret / 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
- Rub the fish with salt, turmeric and lime juice and set aside for 15 minutes.
- Grind all the chutney ingredients to a thick, smooth paste with very little water.
- Soften the banana leaves by passing them over a flame for a few seconds until glossy.
- Coat each fish piece generously with chutney on both sides.
- Place each piece in the centre of a banana leaf square, fold the sides over to make a parcel, and tie with string.
- Steam the parcels in a steamer on medium-high for 15-20 minutes until the fish is cooked through and flakes easily.
- 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.