Patra Ni Machi
A Flavorful Parsi Fish Delicacy Wrapped in Banana Leaves!
Equipment
Ingredients
- 4 seabass or pomfret steaks
- ½ lb fresh coconut, grated
- 3 green chillies
- coriander and mint leaves, washed
- 1 tbsp grated ginger
- 3 garlic cloves
- ½ tsp cumin powder
- ¼ tsp turmeric powder
- ½ tsp salt
- 1 lemon
- 1 large banana leaf washed thoroughly, central spine removed
- 1 tbsp vegetable oil
Instructions
- Put the fish steaks on a tray and squeeze the lemon over them with a sprinkle of salt and turmeric.
- Rub this over the fish and set to one side for 20 minutes.
- Crush the cumin seeds. Put the coconut, green chillies, coriander and mint leaves, ginger and garlic, a little salt and the crushed cumin into a blender and grind to a smooth paste. And a dash of water if required.
- Coat the pieces of fish all over and keep aside.
- Pat dry the banana leaf pieces and smear lightly with a little oil on the smooth side.
- Place one piece of fish in the center of each piece of leaf and wrap into a neat parcel. Tie with twine from the leaf or with a toothpick.
- place in the smoker for an hour until the fish is cooked through