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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For more recipes related to Patrani Machchi checkout Goan Fish Curry, Fish Ambat, Saas Ni Machhi, Pomfret Mappas . You can also find more Main Course Seafood recipes like Tissryanche Hooman Kerala Fish Curry Quick Fried Prawns With Mushrooms Peppy Prawns
Patrani Machchi Recipe Card
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 : 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.
Nutrition Info
Calories : 1135 Kcal
Carbohydrates : 42.4 gm
Protein : 156.9 gm
Fat : 37.4 gm
Other : Niacin- 24.2mg
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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.
