Parsi cuisine has a bouquet of tasty and delicious foods. Though egg and mutton rule the roost in this cuisine, yet fish has its own place too. Patra ni macchi is a widely famed fish preparation in parsi cuisine where pomfret or sea bass or any other fleshy fish is cooked in coconut chutney wrapped in banana leaves. Is that sounding interesting? Well, check out the entire recipe here.
Pomfret/Sea Bass- Cut into about 2 inches steaks
Banana Leaves- 1 or 2 as per the amount of the fish
Turmeric Powder- 1 tsp
Salt- As required
Coconut (desiccated)- 200 gm/ 1 whole grated
Coriander leaves- 1 bunch
Cumim seed- 1 tsp
Sugar- 1 tbsp
Lime juice- 1tbsp
Salt- As required
1. Begin with marination of the fish. Rub the fish with turmeric and salt and set aside.
2. Next proceed with the chutney. If using desiccated coconut, then add about a cup of water to it and let it soak for 1 hour. If using fresh coconut, just grate and go ahead.
3. Take the grated or soaked coconut (as you are using) and grind it with all the other ingredients given under chutney into smooth paste. Add water if necessary, but take care that the paste should not be runny.
4. Now coat the fish pieces with the paste.
5. It’s time to take care of the banana leaves.
6. Rip off the stems and cut the banana leaves into squares big enough to hold one fish piece.
7. Place the leaves in hot tawa and it will almost immediately change colour and turn supple. Remove from heat immediately.
8. Now wrap the fishes in the leaves and tie them up.
9. Put water in the steamer and add vinegar. Let it simmer.
10. Then place the banana leaves tied fishes in the steaming dish and put inside the streamer.
11. Steam covered for about 20 minutes.
12. Once done, bring it out, let it cool and then untie the banana wrap and served unwrapped.
Ummmm…Believe me its heavenly delicious.
If you want to savor more such delicious parsi food in New York and that too without this ordeal of cooking, then simply visit Fido’s Cafe at New York. They serve the pure and authentic parsi food and in the perfect bombay-style atmosphere. So just pour in.