Patra Ni Machchi

Written by
Petrina Verma Sarkar
Food writer Petrina Verma Sarkar is a native of India with extensive knowledge of the country's regional cuisines.
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Petrina Verma Sarkar
Updated 06/10/21
Fish Wrapped in Banana Leaves
Tibor Bognar/Corbis Documentary/Getty Images
Prep: 30 mins
Cook: 20 mins
Total: 50 mins
Servings: 6 servings
Nutritional Guidelines (per serving)
713 Calories
48g Fat
10g Carbs
59g Protein
See Full Nutritional Guidelines Hide Full Nutritional Guidelines
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Nutrition Facts
Servings: 6
Amount per serving
Calories 713
% Daily Value*
Total Fat 48g 61%
Saturated Fat 20g 101%
Cholesterol 214mg 71%
Sodium 219mg 10%
Total Carbohydrate 10g 3%
Dietary Fiber 2g 9%
Total Sugars 4g
Protein 59g
Vitamin C 22mg 112%
Calcium 55mg 4%
Iron 5mg 26%
Potassium 906mg 19%
*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.

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Ingredients

  • 6 pomfret steaks

  • 1 fresh coconut, finely grated

  • 3 green chilies

  • 1 small bunch coriander 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.