How to make Patrani Machchi - SK Khazana -

The most popular Parsi dish – fish sandwiched between layers of green chutney, wrapped in banana leaf and steamed

Sanjeev Kapoor

This is a Sanjeev Kapoor exclusive recipe.

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

Cuisine : Parsi

Course : Main Course Seafood

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For more recipes related to Patrani Machchi - SK Khazana checkout Fish in Hot Black Bean Sauce, Fish Curry, Fish Curry-SK Khazana, SEAFOOD MANCHURIAN - skk . You can also find more Main Course Seafood recipes like Radhaballavi Tandoori Pomfret Ambat Tikhat Pomfret Bhapa Chingri

Patrani Machchi - SK Khazana

Patrani Machchi - SK Khazana Recipe Card

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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.

Prep Time : 21-25 minutes

Cook time : 6-10 minutes

Serve : 4

Level Of Cooking : Easy

Taste : Tangy

Ingredients for Patrani Machchi - SK Khazana Recipe

  • Pomfret medium fillets 4

  • Fresh coconut scraped 1/2 cup

  • Fresh coriander leaves roughly chopped 1/4 cup

  • Fresh mint leaves 1/4 cloves

  • Garlic 5-6 cloves

  • Green chillies 3

  • Cumin seeds 2 teaspoons

  • Lemon juice 1 tablespoon

  • Sugar 1 1/2 teaspoons

  • Salt to taste

  • Small raw mango peeled and cut into small cubes 1

  • Banana leaves cut into squares 4

  • Lemon slices to garnish

Method

Step 1

Put coconut, coriander leaves, mint leaves, garlic, green chillies, cumin seeds, lemon juice, sugar and salt in a blender jar. Add sufficient water and raw mango and grind to a fine paste.

Step 2

Spread some chutney on each piece of banana leaf, place a fish fillet over and spread some more chutney over it. Fold the leaf over to make a parcel and tie it up with a string.

Step 3

Heat sufficient water in a steamer, keep the fish parcels on the perforated plate, cover and steam the fish parcels for 8-10 minutes.

Step 4

Keep each parcel on a separate serving plate, open the parcels, garnish with lemon slices and serve hot.

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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.