How to make Patrani Machchi - A popular Parsi preparation – fish cooked with green chutney wrapped in banana leaves

This recipe has featured on the show Khanakhazana.

Main Ingredients : Pomfret (पापलेट), Fresh Coconut (ताज़ा नारियल)

Cuisine : Parsi

Course : Main Course Seafood

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Patrani Machchi

Originally, the Parsis were meat eaters, who prepared a lot of rich and heavy dishes. However, over the years they blended their culinary skills with those of the regional people thus giving rise to a blend of Persian and Indian cuisine. Today Parsi food is a delicious blend of western influences, a Gujarat love for sweet and sour mixtures and the Persian genius for combining meat with dried fruits such as apricots. After coming to Gujarat, they adopted a lot of Gujarati food and became pulse and cereal eaters. As they shifted towards Maharashtra, they adapted the Maharashtrian dishes.
Parsis prefer non-vegetarian dishes mainly consisting of fish, meat and chicken though they also have a large repertoire of vegetarian preparations.

For more recipes related to Patrani Machchi checkout Fish Ambat, Saas Ni Machhi, Pomfret Mappas, Chilli Garlic Dragon Fish . You can also find more Main Course Seafood recipes like Christmas Shrimp Curry, Prawns Inteha, Salmon in Coconut Sauce, Ilish Macher Paturi.

Patrani Machchi Recipe Card

Patrani Machchi
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Prep Time : 31-40 minutes

Cook time : 11-15 minutes

Serve : 4

Level Of Cooking : Moderate

Taste : Tangy

Ingredients for Patrani Machchi Recipe

  • Pomfret 8

  • Fresh Coconut scraped 1/2 cup

  • Fresh coriander leaves 1 cup

  • Salt to taste

  • Green chillies 4

  • Cumin seeds 3 teaspoons

  • Garlic 6-8 cloves

  • Lemon juice 4 tablespoons

  • Banana leaves 3-4

Method

Step 1

Cut fish fillets into two inches by one and a half inch sized pieces. Grind together coconut, coriander leaves, salt, green chillies, cumin seeds, garlic and lemon juice to a smooth chutney.

Step 2

Marinate the fish pieces in this chutney for about fifteen minutes. Cut banana leaves into smaller pieces. Place the marinated fish in the center of each banana leaf piece and smear some of the chutney on them.

Step 3

Fold in the ends to make a parcel. You can either steam these fish parcels or cook on a tawa. To steam just place them in a steamer and steam for five minutes. To cook on a tawa, heat oil and place the parcels on it.

Step 4

Cook turning the parcels from time to time so that they get cooked on both the sides. When the banana leaves turn light brown take them off the tawa. Do not open the parcels while serving. Let the person eating them open.

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MasterChef Sanjeev Kapoor

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.