Description
The peak of Parsi cuisine, thickly coating white fish in a vibrant green chutney made of cilantro, mint, and coconut, wrapping in banana leaves, and steaming.
Restaurants serving Patra Ni Machhi
Researching
We are researching restaurants that serve this dish.
On this site you can check dictionary details and, later, places to buy or eat related items.
The Recipe section below is a general reference, not a recipe from the listed shops.
Recipe
Ingredients
Instructions
- Blend cilantro, mint leaves, green chilies, coconut fine, cumin, garlic, lemon juice, salt into a rich vibrant green chutney.
- Thickly smear green chutney all over white fish fillets (pomfret, sea bass etc.).
- Wrap fish squarely in lightly roasted softened banana leaves, tie with twine. Steam over medium heat for 15-
- mins until fish cooks fluffily to the core to finish.
Learn more Spice, substitutes, tips
Key spices
Cumin、Green chilies
Substitutes at Japanese supermarkets
Salmon (substitute as foil-steamed with easily available fish)
Pairing
White rice、Roti
Trivia
[Hardcore] The absolute main in Parsi (Persian Zoroastrian) wedding or festival course meals. Fish odors vanish completely under herb freshness, drawing white meat umami to the limit.
Eating tips & etiquette
[Unique Eating] Open the banana leaf wrap, enjoy the rising mint/cilantro aroma, scooping the steam-crumbled fish along with the sauce to eat!
Allergen
Seafood