Authentic Parsi Patrani Machhi V2 with Warm Steamed Basmati Rice
Tender pomfret fillets coated in a vibrant, fragrant coconut-coriander chutney, wrapped in banana leaves and gently steamed. This delicate Parsi delicacy bursts with fresh herbs and subtle spices.
50min
Total Time
4
Servings
Parsi
Cuisine
Recipe
1
Blend the grated coconut, cilantro, mint, green chillies, garlic, ginger, lemon juice, turmeric, cumin, and salt into a smooth, thick green paste.
2
Coat the pomfret fillets generously on both sides with the prepared green chutney marinade and let them rest for 15 minutes.
3
Place each coated fish fillet onto the center of a softened banana leaf piece.
4
Fold the banana leaf securely around the fish to create a neat parcel, then tie it firmly with kitchen twine.
5
Arrange the parcels in a steamer basket and steam over boiling water for 15 to 20 minutes until the fish is flaky and cooked through.
6
Serve the warm parcels immediately alongside steamed basmati rice, allowing diners to unwrap the fragrant leaves at the table.
Ingredients
4 whole pomfret fillets, cleaned and patted dry
2 cups fresh grated coconut
1 cup fresh cilantro leaves
1/2 cup fresh mint leaves
4 green chillies
4 cloves garlic
1-inch piece ginger
2 tablespoons lemon juice
1 teaspoon turmeric powder
1 teaspoon cumin powder
Salt to taste
4 large banana leaf pieces, softened over flame
Kitchen twine for tying
*This AI-generated recipe may contain inaccuracies.