Patra Ni Machchi

By
Petrina Verma Sarkar
Petrina Verma Sarkar
Food writer Petrina Verma Sarkar is a native of India with extensive knowledge of the country's regional cuisines.
Learn about The Spruce Eats' Editorial Process
Updated on 11/23/21
Fish Wrapped in Banana Leaves
Tibor Bognar/Corbis Documentary/Getty Images
Prep: 30 mins
Cook: 20 mins
Total: 50 mins
Servings: 6 servings
Nutrition Facts (per serving)
438 Calories
12g Fat
41g Carbs
47g Protein
Show Full Nutrition Label Hide Full Nutrition Label
×
Nutrition Facts
Servings: 6
Amount per serving
Calories 438
% Daily Value*
Total Fat 12g 15%
Saturated Fat 6g 30%
Cholesterol 97mg 32%
Sodium 201mg 9%
Total Carbohydrate 41g 15%
Dietary Fiber 6g 21%
Total Sugars 21g
Protein 47g
Vitamin C 34mg 172%
Calcium 49mg 4%
Iron 2mg 13%
Potassium 1346mg 29%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

If you're on a diet, you'll love this delicious Parsi dish. Fresh coconut, green chilies, coriander, and mint make it exceptionally flavorful. It also looks gorgeous when served wrapped up in a banana leaf. Everyone at your table will love the fun of opening their tasty little package.

Featured Video

Ingredients

  • 6 pomfret steaks

  • 1 fresh coconut, finely grated

  • 3 green chilies

  • 1 small bunch cilantro leaves

  • 1 small bunch mint, thick stems removed

  • 1 (2-inch) piece ginger

  • 3 garlic cloves

  • 1/2 teaspoon cumin

  • 1/4 teaspoon ground turmeric

  • 4 tablespoons lemon juice or lime juice

  • Salt, to taste

  • 1 large banana leaf, central spine removed, and cut into 6 pieces

  • 1 tablespoon vegetable oil, or canola oil or sunflower oil

Steps to Make It

  1. Place fish steaks on a large rimmed baking tray. Drizzle lemon/lime juice over them and sprinkle salt to taste. Turn pieces to coat with marinade thoroughly. Set aside for 20 minutes.

  2. In a blender, add coconut, chilies, coriander, and mint leaves, ginger and garlic, cumin and turmeric powders, and salt. Blend to a smooth paste. Add as little water as possible, if necessary.

  3. Divide paste into 2 portions, and use each portion to coat the pieces of fish on each side thoroughly. Set aside.

  4. Pat dry the banana leaf pieces and smear lightly with oil on the smooth side. Place one piece of fish in the center of each piece of leaf and wrap into a neat parcel. Tie with twine or cotton string.

  5. Cook in a steamer for 15 to 20 minutes.

  6. Place each piece in the center of a plate and serve immediately.