Producer: Peuli Bakshi
Patrani Macchi, as the Parsis call it, is one of their traditional dishes. The tanginess of lemon and the aroma of mango leaf makes this dish impressive. Here's how to make it easily.
Recipe by: Chef Nandan More, Cluster Executive Chef At The Dukes Retreat, Khandala
Ingredients: For the Fish: • 500 grams fish fillets (bhetki) • Mango leaves For the Green Chutney: • 1 cup fresh coriander leaves • 1/2 cup fresh mint leaves • 3-4 green chilies • 1/2 cup grated fresh coconut • 1 tablespoon ginger-garlic paste • 1 tablespoon cumin seeds •1 tablespoon coriander seeds • 1 tablespoon lemon juice • 1 teaspoon sugar • Salt to taste
Prepare the Green Chutney: In a blender, combine the coriander leaves, mint leaves, green chilies, grated coconut, ginger-garlic paste, cumin seeds, coriander seeds, lemon juice, sugar, and salt. Blend to a smooth paste.
Marinate the Fish: Clean and pat dry the fish fillets. Apply the green chutney over the fish fillets, ensuring they are well-coated.
Allow the fish to marinate for at least 30 mins. For a more intense flavour, marinate it for a few hours in the refrigerator.
Prepare the Mango Leaves: If using mango leaves, cut them into pieces large enough to wrap each fish fillet.
To make the leaves pliable, pass them over an open flame for a few seconds or steam them for a few minutes.
Wrap the Fish: Place each marinated fish fillet on a piece of mango leaf. Fold the leaf over the fish to form a parcel. Secure with toothpicks.
Steam the fish or grill it in the oven for 15-20 minutes. Then carefully unwrap the fish parcels and serve hot in a plate.