Delicately spiced fish coated in vibrant green chutney, wrapped in banana leaves, and gently steamed.
Patra Ni Macchi is one of the most celebrated dishes of Parsi cuisine. Valued for its fresh herb aroma, delicate steaming method, and wonderful sweet-tangy balance, it makes an exceptional centerpiece for festive and ceremonial meals.
Ingredients List
Servings
π‘ Adjust serving size to recalculate ingredients
| Sr. | Weight | Units | Name |
|---|---|---|---|
| • | 600 | g | Pomfrets |
| • | 150 | g | Freshly grated coconut |
| • | 60 | g | Fresh coriander leaves, roughly chopped |
| • | 30 | g | Fresh mint leaves |
| • | 30 | g | Ginger-garlic paste |
| • | 20 | g | Green chillies |
| • | 15 | ml | Fresh lemon juice |
| • | 10 | g | Sugar |
| • | 10 | g | Salt |
| • | 3 | g | Turmeric powder |
| • | 10 | ml | Oil (for greasing steamer tray) |
Method / Instructions
- Fish Marination: Lightly coat pomfrets with salt, turmeric powder, and fresh lemon juice. Set aside to marinate for 15 minutes.
- Green Chutney Preparation: In a grinder, blend fresh coriander leaves, fresh mint leaves, freshly grated coconut, green chillies, ginger, garlic cloves, lemon juice, sugar, and salt into a smooth, thick chutney using minimal water.
- Coating & Wrapping: Coat each marinated fish piece generously with the green chutney on all sides. Wrap each piece securely inside cleaned banana leaves (or tender colocasia leaves) to form sealed parcels.
- Steaming: Grease the steamer tray with oil. Arrange the leaf parcels in the steamer and steam over medium-high heat for 15 to 20 minutes until the fish is perfectly tender and cooked through.
- Serving: Unwrap the fragrant parcels carefully while hot and serve immediately. Jamjo ane Jamarjo!
Nutrition Facts (Per serving)
| Nutrient (Basic) | Amount (Approx.) |
|---|---|
| π₯ Calories | 220 Kcal |
| πͺ Protein | 22.5 g |
| πΎ Carbohydrates | 6.0 g |
| π₯ Total Fat | 12.0 g |
| π§ Saturated Fat | 4.5 g |
| π± Dietary Fibre | 2.0 g |
| π¬ Total Sugars | 3.0 g |
| π§ Sodium | 450 mg |
*Disclaimer: The nutritional values provided here are estimates generated for reference only and may vary based on exact ingredient brands and preparation techniques. Please calculate your nutrition independently if following a strict diet.
Chef's Notes & Tips
Chef’s Note
- Pomfret is considered the classic choice because its delicate flesh steams beautifully and absorbs the herb flavours without becoming heavy.
- Surmai and Rawas work well when cut into 2-3 cm thick steaks.
- Keep the mint proportion modest; too much mint can dominate the dish and create a slightly bitter finish.
Community Comments Reviews