Patra Ni Macchi | Fish steamed in a banana leaf
This dish has its roots in Parsi cuisine. The Parsi community belongs originally to Iran, later immigrated to Gujrat, India. Among many other mouth-watering delicacies, Patra Ni Macchi was one of the hot offerings at most of the Irani cafes. Very few Irani cafes from as early as 1903s are still standing strong in Mumbai. However, the cuisine has been lovingly and beautifully transformed by many contemporary chefs in modern Parsi cuisine. The offerings are the same with a modern twist. It is a treat indeed to see a hip comeback of elegant, flavourous Parsi cooking.
Ingredients:
2 fillets of any white fish (cod, perch, halibut, etc)
1/4 tsp turmeric powder
1 tbsp lemon juice
Salt
2 pieces of banana leaves (If you do not have access to fresh leaves, some grocery stores carry
frozen ones- I got mine at a local Asian supermarket)
1'' piece ginger
2 cloves garlic
1/4 cup fresh or dry grated coconut (re-hydrate dry coconut in equal amount by volume of warm water)
2 fresh green chilies
1/2 cup cilantro leaves, packed
5 to 6 leaves of mint
1 tsp cumin seeds, toasted
Salt
Method:
1. Take the skin off fish and clean the fillets. Apply some salt, turmeric and lemon juice and gently massage it into the fillets.
2. Toast cumin seeds and let them cool down. If you are using dry coconut, re-hydrate in warm water. . In a blender add cilantro, mint, chilies, ginger, garlic, cumin seeds, coconut, and salt. Make a smooth puree. Add little water but do not make it watery. About 1/4 cup to 1/2 cup water should be enough. Taste and season accordingly with salt.
3. Wipe down the banana leaves with a damp cloth. Place a piece of fish skin side down in the center of a leaf. Apply the cilantro-coconut marinate to the fish as shown below. Carefully wrap the banana leaf making sure the fish is perfectly secured inside the little packet.
4. In a steamer, arrange the fish packets next to each other 2" apart or one packet at a time if there is not enough space for two. If you do not have a steamer, use a stockpot with a lid. Fill up with some water. Invert a bowl with a flat bottom in the stockpot. Place the fish packet(s) on the flat bottom of the bowl. Steam for 12 to 15 min. The bowl should not float in the stockpot. If it starts to float, take some water out.
5. When ready, serve with some steamed rice on the side. You may either choose to serve the fish packet as is or open it just seconds before serving on a bed of rice.
