PARSI STYLE PATRA NI MACHCHI (FISH CURRY)

By quality food products

Steaks of Seer Fish (Neymeen) / Pomfret /Fish of Choice

500 gms

Banana Leaf pieces of appropriate size to wrap the fish all around.

Toothpicks-Soak toothpicks in water until ready to use to prevent them from charring.

DRY SPICES POWDER MIX:

Grind the following into powder:

Quality Cumin Seeds

1 Teaspoon

Quality Fenugreek Seeds

½ Teaspoon

Quality Mustard Seeds

1/2 Teaspoon

Salt

to taste

COCONUT CHUTNEY:

Grind the following to thick chutney:

Quality Fish Masala

1 Teaspoon

Quality Coriander Powder

1 Teaspoon

Grated Coconut

1 cup

Green Chili

3 to 6 as per taste

Ginger

1 Big Piece

Cloves

2-3

Peeled Garlic

4 Large size

Green Coriander Leaves

1 Cup

Mint Leaves

¼ cup

Sugar

Teaspoon

Salt

1½ Teaspoon or as per taste

Raw Peanuts

1 Tablespoon

Tamarind Paste

2 Tablespoons

Dry Spices Powder (prepared as given above)

Water

½ Cup (more, if required only-we need thick chutney)

  • Pre time

    1 hr

  • serves

    4

  • difficulty

    Difficult

  • Steaks of Seer Fish (Neymeen) / Pomfret /Fish of Choice : 500 gms
  • Banana Leaf pieces of appropriate size to wrap the fish all around. :
  • Toothpicks-Soak toothpicks in water until ready to use to prevent them from charring. :
  • DRY SPICES POWDER MIX: : Grind the following into powder:
  • Quality Cumin Seeds : 1 Teaspoon
  • Quality Fenugreek Seeds : ½ Teaspoon
  • Quality Mustard Seeds : 1/2 Teaspoon
  • Salt : to taste
  • COCONUT CHUTNEY: : Grind the following to thick chutney:
  • Quality Fish Masala : 1 Teaspoon
  • Quality Coriander Powder : 1 Teaspoon
  • Grated Coconut : 1 cup
  • Green Chili : 3 to 6 as per taste
  • Ginger : 1 Big Piece
  • Cloves : 2-3
  • Peeled Garlic : 4 Large size
  • Green Coriander Leaves : 1 Cup
  • Mint Leaves : ¼ cup
  • Sugar : Teaspoon
  • Salt : 1½ Teaspoon or as per taste
  • Raw Peanuts : 1 Tablespoon
  • Tamarind Paste : 2 Tablespoons
  • Dry Spices Powder (prepared as given above) :
  • Water : ½ Cup (more, if required only-we need thick chutney)
  • Preheat oven to 350 degree F.
  • Rub Fish Steaks with Teaspoon of Salt. Set aside.
  • Marinade the Fish Steak with chutney on both sides. Keep for 4-5 hours.
  • Dry the surface of the banana leaf. Apply oil on the surface of each leaf.
  • Place a marinated Fish Fillet in the center of  banana leaf piece Make sure that the fish is parallel to the seams (lines) in the leaf.
  • Fold both sides and then fold over the ends. Closely pack by fixing with a tooth picks at ends.
  • Place the fish parcels on a baking tray or jelly roll pan. Bake for 25 minutes in the hot oven.
  • Remove from the oven & rest for a few minutes until cool enough to handle.
  • NOTE: If not using Oven, steam-cook or prepare in other traditional Kerala style used for cooking fish wrapped in Banana leaf.
  • Serve hot.