Patra Ne Macchi (Chutney fish steamed in banana leaves) recipe
ingredients
2 large (2 kg) 1.1 lb Pomfrets, deboned, cut into 1/2 inch-thick slices, washed
Salt to taste
1 Lemon (nimbu) juice
1 Coconut (nariyal), fresh, grated
3 Green chillies, seeded
2 cups (50 g) 1 3/4 oz Green coriander (hara dhaniya)
1 tbsp (24 g) Ginger (adrak)
1 pod Garlic (lasan)
4 - 5 Banana leaves or aluminium foil paper
Salt to taste
1 Lemon (nimbu) juice
1 Coconut (nariyal), fresh, grated
3 Green chillies, seeded
2 cups (50 g) 1 3/4 oz Green coriander (hara dhaniya)
1 tbsp (24 g) Ginger (adrak)
1 pod Garlic (lasan)
4 - 5 Banana leaves or aluminium foil paper
method
1. Marinate the fish with salt and half the lemon juice for 30 minutes to 1 hour.
2. Grind the coconut, green chillies, green coriander, ginger, and garlic to a smooth paste. Add salt and the remaining lemon juice.
3. Wash the marinated fish and apply the coconut paste on both sides of the fish.
4. Cut the banana leaves large enough to wrap each piece of fish. Spread a little oil over the leaves and wrap each piece like a parcel. Tie with a cotton thread, and steam in a large steamer for 20 minutes. It can also be baked in an oven at 180°C (350°F) for 15 minutes.
5. Remove the string and serve.
2. Grind the coconut, green chillies, green coriander, ginger, and garlic to a smooth paste. Add salt and the remaining lemon juice.
3. Wash the marinated fish and apply the coconut paste on both sides of the fish.
4. Cut the banana leaves large enough to wrap each piece of fish. Spread a little oil over the leaves and wrap each piece like a parcel. Tie with a cotton thread, and steam in a large steamer for 20 minutes. It can also be baked in an oven at 180°C (350°F) for 15 minutes.
5. Remove the string and serve.
serving amount
serves: 6 - 8
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