How to make Basil Patrani Macchi - Basil flavoured chutney stuffed fish.
This recipe is from FoodFood TV channel & has featured on Turban Tadka.
Main Ingredients : Pomfrets (पापलेट), Basil leaves (बेसिल के पत्ते )
Cuisine : Indian
Course : Snacks and Starters
History of Indian cuisine dates back to nearly 5,000-years ago when various groups and cultures interacted with India that led to a diversity of flavours and regional cuisines.
Indian cuisine comprises of a number of regional cuisines. The diversity in soil type, climate, culture, ethnic group and occupations, these cuisines differ from each other mainly due to the use of locally available spices, herbs, vegetables and fruits. Indian food is also influenced by religious and cultural choices and traditions.
Foreign invasions, trade relations and colonialism had introduced certain foods to the country like potato, chillies and breadfruit.
For more recipes related to Basil Patrani Macchi checkout Steamed Fish With Ginger, Breaded Fish with Parsley Butter. You can also find more Snacks and Starters recipes like Firecrackers, Cheesy Scrambled Egg Sandwich, Moong Dal Pakoda, Oat Crusted Tomato Arancini.
Basil Patrani Macchi Recipe Card
Prep Time : 0-5 minutes
Cook time : 16-20 minutes
Serve : 4
Level Of Cooking : Moderate
Taste : Spicy
Ingredients for Basil Patrani Macchi Recipe
Pomfrets 1 kilogram
Basil leaves 15-20
Scraped fresh coconut 1 1/2 cups
Curry leaves 4-5
Green chillies 4
Garlic cloves 6-8
Sugar 1 tablespoon
Juice of 1 lemon
Cumin seeds 1/2 teaspoon
Salt to taste
Banana leaves
Oil for greasing + for grilling
Method
Step 1
Grind together coconut, basil leaves, curry leaves, green chillies, garlic cloves, sugar, juice of ½ lemon and cumin seeds. Transfer the paste into a bowl, add salt and mix well.
Step 2
Slit the pomfrets to make pockets. Rub the remaining lemon juice and salt on the pomfrets and stuff the coconut mixture into the pockets.
Step 3
Roast banana leaves over direct flame.
Step 4
Grease the leaves with a little oil. Wrap the pomfrets in the banana leaves.
Step 5
Heat oil in a non-stick grill pan. Place the fish packets in the pan. Cook for 5-6 minutes and flip. Cook on the other side for 6-8 minutes.
Step 6
Transfer onto a serving plate, unwrap and serve hot.
Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.