Patrani Macchi is a very popular Parsi fish delicacy. While it is made on a regular basis in Parsi households, it is considered a must-have on special occasions. 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. This steamed fish recipe is very flavourful. Here we share a Patrani Macchi recipe that you can make at home. Don’t have Banana leaves? We got you covered. How? Check it out below.
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Patrani Macchi: Make an Authentic Parsi Fish Delicacy At Home
Wash and clean the fish. Pat it dry. Then rub it with salt and turmeric. Let it marinate for 30 minutes.
Take 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.
Take the fish fillets and make thin slits on both sides. Spread the chutney all over the fish and ensure the chutney reaches inside the slits.
Take a banana leaf and cut the stem. 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.
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.
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Frequently Asked Questions
Which other fish can I use to make Patrani Macchi?
You can use other fish such as Haddock, Tilapia, Halibut, Seabass, Flounder, Cod, Rawas (salmon), or Kingfish to make Patrani Macchi.
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.