Patra Ni Machhi Food

PATRA NI MACHI RECIPE - FISH COOKED IN BANANA LEAF

Steps:

• To begin making the Patra Ni Machi Recipe, Into a blender add all the ingredients mentioned under the list 'For the chutney' like the coconut, coriander leaves, mint leaves, green chillies, cumin seeds, salt, sugar and lemon juice and blend into fine thick paste. You need not add any water, make sure your paste is fine and thick.
• Clean the fish. Make small slits on the fish on both sides. Smear good amount of green chutney on both the sides of the fish.
• Place a steamer with little little water on heat.
• Now take a pieces of banana leaf and place it on steamer which is boiling. This helps the banana leaf to become soft and easy to fold without breaking or tearing. Place the banana leaf on steamer for about a minute on each side. Then remove it off.
• Place the fish on the banana leaf now and then fold it on all four sides to make a parcel.
• Place the wrapped banana leaf on steamer and steam for about 10 to 14 minutes until the fish is cooked through.
• Once done remove the fish from the steamer, carefully unwrap the banana leaf and transfer the steamed fish onto a serving plate and serve immediately.
• Serve Patra Ni Machi on its own along with some Steamed Rice and Vegetable Dhansak or a perfect Parsi meal.

PATRA NI MACHHI

Steps:

• If using a charcoal grill, fill a chimney starter with charcoal, and light.
• Place coconut, peppers, cilantro, mint, cumin, sugar, 3/4 teaspoon of salt and about half the lime juice in the bowl of a food processor, and process until very finely chopped, stopping occasionally to scrape down the sides of the bowl with a rubber spatula. Add more lime juice as needed to create a smooth paste. Taste, and adjust salt as needed; set aside.
• Unfold banana leaves, and carefully remove the center rib, if necessary. If using fresh banana leaves, pass them over a flame for a moment until they soften. Cut the leaves into 6 12-to-14-inch rectangles, and set aside.
• Portion the fish into 6 servings. (If using a thicker fillet like sea bass, slice the fish ½-to-¾-inch thick, and portion out multiple pieces as a serving.) Season the fish lightly with salt on both sides.
• Place a piece of banana leaf on a cutting board with the dull side facing up and positioned with a short overhang at the top. Gently place a portion of fish about 4 inches down from the top of the leaf. Coat both sides of the fish with the chutney (2-3 tablespoons per serving). Fold the top edge of the banana leaf down over the fish, then fold in the sides. Continue folding the fish down to the bottom edge of the banana leaf to form a packet. Repeat with remaining fish and banana leaves.
• When the coals are white-hot, pour them out of the chimney starter into the grill to form a hot bed of coals. Use tongs to move any flaming coals off to one side of the grill. Set the grill grates over the coals, and allow them to get hot. If using a gas grill, preheat to medium-high.
• When the grill grates are very hot, arrange the packets on the grill in a single layer. Avoid cooking directly over a flame. Grill the packets 5 minutes, rotating 180 degrees halfway through. Flip the packets, and cook the fish 4 to 6 minutes more, again rotating to ensure even browning. When simmering juices drip from the parcels and the fish begins to feel firm to the touch, it's done. To be sure, unwrap one piece of fish, and poke it with a knife or your finger. If it begins to flake, it's done. If it's still translucent or doesn't flake, rewrap, and return it to the grill for another minute.
• Serve hot, allowing each diner to experience the gush of aromatic steam upon unwrapping her own piece of fish at the table.