Parsis love their food and take it quite seriously. It comes as no surprise that this dish originated from the Parsis themselves. Patrani Macchi is a popular Parsi fish delicacy that is a must-try for seafood lovers!
If you are cooking Patrani Macchi for the first time, this recipe is just what you need. It is simple, easy to cook and delicious.
Get started by ordering fresh fish from Licious. Our fish is caught fresh and delivered fresh! It is temperature-controlled between 0-4℃ making it absolutely delicious for any dish you choose to cook.
What is Patrani Macchi?
Patrani Macchi is a popular Parsi fish delicacy. A flat fish such as Pomfret is coated in a rich chutney made with coconut, green chillies, coriander, garlic and mint, and then steamed in Banana leaves. Patrani Macchi is more than just a dish. It speaks volumes of Parsi culture and cuisine through their spices and ingredients.
Which is the best fish to cook Patrani Macchi?
Pomfret fish is a great choice to cook Patrani Macchi. This fish is full of flavor with an incredibly soft texture. Get Pomfret Steaks from Licious and get cooking. Our fish is always kept chilled and never frozen. You can also use fish such as Haddock, Tilapia, Halibut, Seabass, Flounder, Cod, Rawas (salmon), or Kingfish. These fish have soft textures and are flavourful when cooked. It makes for a delicious Patrani Macchi.
What is an alternative to banana leaves to cook Patrani Macchi?
Though one of the highlights of the Patrani Macchi is the banana leaf, there are several alternatives to make this dish as good. You can give these a try:
- Squares of oiled foil
- Double-thickness greaseproof paper
- Large bunches of herbs as a thick covering
Let us know how your Patrani Macchi turned out in the comments below. If you post your recipe on social media, hashtag us at #MadeWithLicious and tag @licious_foods on Instagram. We’d love to see your delicious creations.
|Prep Time||20 minutes|
|Cook Time||15 minutes|
- 4-5 pomfret steaks
- ½ tsp Lemon Juice
- ½ tsp turmeric powder
- salt as needed
- 3 Banana Leaves for fish wrapping
- 1 cup Coriander leaves
- 1 cup Mint leaves
- 4 green chillies
- 7 garlic cloves
- 2 tsp Cumin seeds
- ½ cup Fresh Coconut grated
- 1 tsp salt
- 1 tsp Sugar
- 1 tsp Lemon Juice
For the Chutney
- Rub the fish with salt and turmeric and let it marinate for 30 minutes.
- In a blender, add coriander, mint leaves, cumin seeds, grated coconut, green chillies, garlic cloves, salt, sugar and lime juice. Blend the ingredients into a thick paste.
- Make thin slits on both sides of the fish. Spread the chutney all over the fish, making sure to add some in the slits.
- Cut the stem of the banana leaf and cut it into squares big enough to fit the fish fillet. Place the fish over the leaf. Wrap the leaf around with the thread to keep it secure and tight. Place the fish in a steamer with simmering water. Steam the fish for 15 to 20 minutes.
- Serve hot in the banana leaf itself. If you don’t have Banana leaf then you can use aluminium foil to wrap and steam the fish.
Recipe Tip For ease of wrapping and steaming, warm up the Banana leaves on the burner. You can also flip them in a hot pan for a few seconds until they turn soft.
Frequently Asked Questions
Can I bake the fish instead of steaming? Yes. Preheat the oven to 190-degree Celsius. Place the wrapped fish in a baking tin. Sprinkle some vinegar and water over the parcels and bake the fish for about 20 minutes.