✕
FOLLOW US

  • Fragrant Steamed Green Masala Fish | Patra Ni Macchi

    🐟 Fragrant Green Masala Fish, slathered with Coriander Mint Coconut Chutney and the Steamed in Banana Leaves. Exquisite…with the mild heat of fresh green chillies! Patra ni Macchi 🌴
     

    You may also like to try :

    Chicken Farcha
    Lagan Nu Custrad

  •
  • RECIPE

    INGREDIENTS

    8 fish fillets, medium (about 500 grams), preferably from white fish such as pomfret
    1/2 teaspoon salt, or to taste

    -
    1 banana leaf, large, central rib removed and cut into 8 large squares

    Wet Paste
    3 green chillies, fresh, mild, chopped
    3 clove garlic, large, chopped
    1 teaspoon ginger, minced
    1 cup coriander leaves, fresh, chopped
    1/2 cup fresh mint leaves, chopped
    100 gram grated coconut, (about 1 cup)
    1 teaspoon cumin seeds (jeera)
    2 teaspoon sugar, optional
    1 teaspoon sea salt, or to taste
    lime juice, from 1 lime

    COOKING METHOD

    1. Season the fish with salt and set aside.
       
    2. Grind all wet paste ingredients on an ammi or run in a blender with just a little water, if needed, to make a smooth thick paste.  Check for seasoning and add more salt or lime juice as needed. Marinate the fish by patting the paste all over the fish - ensuring that it is not too thickly coated. Set aside for about 10 minutes.
       
    3. Run each square of banana leaf over a flame to soften slightly. Smear the inside of the leaves with a drop of oil.
       
    4. Wrap each marinated fish steak or fillet separately in its piece of banana leaf, folding them into small, neat parcels and tying them with kitchen string. Place the parcels in a steamer and steam over high heat, covered, for about 10 to 20 minutes depending upon the thickness of fish.
       
    5. Remove from heat, remove kitchen strings, and serve parcels whole.


    Cook’s Note:  Deseed the green chillies for a milder paste. We would recommend playing with the ratio of ingredients in the wet paste by changing the quantities of coconut, coriander and mint to come up with your personal ideal green masala.

    Importantly, remember that the banana leaf should be fresh and green. An old, yellow leaf will give the fish a stale odour.

    Recipe Credits: “The Bangala Table: Flavors and Recipes from Chettinad” by Sumeet Nair and Meenakshi Meyyappan, with Jill Donenfeld.

TRENDING ON YUMMEFY