Patrani machi is a Parsi steamed fish preparation. Fish coated in a coconut chutney mixture, wrapped in banana leaf and steamed.
Ingredients
4 banana leaves
1 kg fish
Juice of 1 lemon
3/4 tsp salt
Chutney:
1 grated coconut
6 green chillies
50 gm coriander leaves with stems
1 tbsp mint leaves
1 tsp ground cumin seeds
1 tsp sugar
Salt to taste
Method
Marinate the fish in lime juice and salt for 30 minutes.
Coat the fish pieces on both sides with the chutney.
Wrap the fish pieces in banana leaves and secure with string.
Steam bake for 10-15 minutes. Serve hot.
For the chutney:
Combine all the chutney ingredients and grind until a smooth paste is formed.
[…] Patrani Ni Machi […]
[…] Where: Ballard Estate, Opp New Custom House (Patrani Ni Machi) […]
[…] Parsi dishes, such as Sali boti (a mutton and potato preparation), chicken farchas, patra ni machchi (fish steamed in a leaf), mutton pulao and dhansak dal, kid gosh and saas ni machchi (a thick white gravy with pomfret) […]
[…] globes of Parsi paneer soaked in salty whey. But the dhansak that everyone raved about, the patra ni macchi, the gloppy akuri, the eggy lagan-nu-custard… frankly, I couldn’t see what the fuss was all […]
At Jimmy Boy,Fort ,i tried my first Parsi cuisine.Lagan nu Bhonu, which won my heart at the very first bite. Truly loved everything right from sago fries to the concluding classic custard.
That was the first time i tasted patrani macchi.- simple and tasty. And thats when i decided to explore Parsi Cuisine.
Parsi Food Fan-
Shabnam.
Thanks Shabnam. So good to know my efforts at making this cuisine popular are appreciated.