Patra Ni Machi | Hari Ghotra
5.0/5 rating (3 votes)

Patra Ni Machi

Fish with Green Chutney

  • Heat Medium
  • Serves 4
  • Dietary Info CONTAINS-COCONUT LACTOSE-FREE
  • Prep 5 mins
  • Marinade 30 mins
  • Cook 30 mins
Patra Ni Machi

Sea bass cooked with a fragrant green chutney all wrapped up in a banana leaf.

Hari says

This famous dish, created by the Parsi people from the Gujarat region, is usually served at weddings. Cooking and feeding your guests a dish like this is a truly wonderful experience for them as it’s so fresh, rustic and represents everything that’s great about Indian costal food.

The fish, usually something meaty, white, and with a delicate flesh (such as sea bass, never use a strong flavoured fish) is coated with a vibrant green chutney made from fragrant herbs, spices and coconut. This is then all packaged up in a banana leaf, which you can buy online or at most Indian or Thai supermarkets. This locks in the flavours, protects the fish and adds a certain charm to your dish when you cook it and when you serve it. Better than foil, put it like that. These beautiful little packages can be steamed but I prefer to pan fry them or cook them on the BBQ. Oh, and be sure to serve the fish directly in the leaf. It looks really cool!

  • Ingredients
  • Method
  • 4 seabass or pomfret steaks
  • 100g fresh coconut, grated
  • 3 green chillies
  • 50g coriander, washed
  • 50g mint leaves, washed
  • 4cm piece of 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
  • 1 tbsp vegetable oil
  1. Put the fish steaks on a tray and squeeze the lemon over them with a sprinkle of salt and turmeric.
  2. Rub this over the fish and set to one side for 20 minutes.
  3. 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.
  4. Coat the pieces of fish all over and keep aside.
  5. Pat dry the banana leaf pieces and smear lightly with a little oil on the smooth side.
  6. 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.
  7. This can either be griddled or cooked in a steamer for 15 minutes. Serve it all wrapped up with a some rice.

Nutritional information

Typical values* per Serving
Calories138
Fat (g)7.3
of which saturates (g)4.9
Carbohydrates (g)4.5
of which sugars (g)0.7
Fibre (g)1.1
Protein (g)14
Salt (mg)0.63
*Based upon calculated values, supplied by myfitnesspal.com. The values here may not be 100% accurate because the recipes have not been professionally evaluated.

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Hari Ghotra