Patrani Macchi is a steamed fish preparation from the Parsi Cuisine. Fish fillets are marinated in Mint, coriander and coconut chutney along with ginger, garlic, and spice powders for flavouring. For tanginess we can add lemon juice or tamarind paste and a little sugar to balance the taste. Select a fleshy fish preferably a boneless variety. I have used Rawas
The marinated fish pieces are carefully wrapped in banana leaves and steamed until done. Some people bake it in the oven too. This preparation is made during weddings and festive occasions by the Parsi Community.
Ingredients:
Fish Fillets ..... 400 gms (choose fleshy and boneless variety)
Banana leaves .... 1-2 as needed
Coriander leaves .. 1 cup
Mint leaves ....... 1/4 cup
Green chillies .... 1-2
Garlic .............. 5-6 cloves
Ginger ........... 1/2 inch piece
Grated coconut .. 1/2 cup
Peanuts ............. 1 tbsp (powdered)
Coriander powder .... 1 tsp
Cumin powder ....... 1/2 tsp
Garam masala powder .. 1/2 tsp
Turmeric powder .......... 1/4 tsp
Lemon juice ............... 1 tbsp
Salt ....................... to taste
Oil ..................... 2 tbsps
Oil ..................... 2 tbsps
Method:
Grind all the ingredients except fish and make a coarse paste.
Clean the fish slices and sprinkle salt. set aside for an hour.
Wash them well and marinate with the ground paste.
Wrap the dish with a cling film and refrigerate for few hours.
Now cut the banana leaves and brush some oil on the surface. Place a fish piece in each one.
Fold the leaf making a parcel. Tie it with a thread or secure it with tooth picks.
Place the parcels on a steamer and keep it on a stand in a bigger pan with water in it.
Cover and steam for 15 - 20 minutes depending on the thickness of the fish pieces.
You can see the colour of the banana leaf has changed which means the fish is ready.
Cut the thread and open the leaf. Remove the fish pieces and plate them.
This fish can be served as a side dish with dal, rice or any curry.
This fish can be served as a side dish with dal, rice or any curry.
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