PARSI STYLE PATRA NI MACHCHI (FISH CURRY)

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)

Quality Food Products - PARSI STYLE PATRA NI MACHCHI (FISH CURRY)

Pre time

1 hr
serves

4
difficulty

Difficult

Ingredients
How to prepare

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.

Featured Recipes