Patrani Machhi is a traditional food prepared on the occasion of Jamshed Navroz. Read to know the recipe of how to make patrani machhi.
Jamshed Navroz marks the first day of the first month of the Zoroastrian year as per the Fasli calendar. Celebrated by the Parsis, the New Year commences on the Vernal Equinox on 21st March. The time of the New Year is decided by the Irani people which is then passed on to the other Zoroastrians across the world. This auspicious festival is celebrated with immense joy, fervor and enthusiasm. Food plays a significant role in all Parsi festivals and Jamshed Navroz is no exception. Different traditional and luxurious delicacies are prepared on this special occasion. Patrani machhi is one of the most popular and common food made on Jamshed Navroz. Learn how to make this delicacy by following any of the two recipes given herein. A healthy and nutritious way to eat fish since it is only steamed and not fried!
How To Make Patrani Machhi
- 500 g Pomfret Fillets
- A little Vinegar
- Salt (to taste)
- 1 cup Coconut (freshly grated)
- ½ cup Coriander Leaves
- 6 Green Chilies
- 2 tsp Garlic (chopped)
- 2 tsp Chili Powder
- 2 tsp Coriander Powder
- 1 tsp Cumin Powder/ Seeds
- 2 tbsp Lemon Juice
- Salt (to taste)
- 1 tsp Sugar
- Banana Leaves (8-10 pieces or 2-3 cut leaves)
- Oil (for basting)
- Clean and wash the fish fillets thoroughly.
- Cut each fish fillet into two pieces.
- Make 2-3 slits on the fish pieces using a sharp knife.
- Apply vinegar and salt to the fish pieces. Keep aside to allow the pieces to marinate.
- Prepare the chutney by combining coconut, coriander leaves, green chilies, chili powder, coriander powder, cumin powder, lemon juice, salt and sugar in a food processor.
- Grind the ingredients to form a smooth paste. Set aside.
- Apply some oil on banana leaves and cook them on fire till they get soft and flexible.
- Apply the chutney all over the fish pieces.
- Pack each fish piece in a separate banana leaf.
- Repeat with the remaining fish pieces.
- Steam the fish packets for about 20 to 30 minutes.
- Remove the fish packets from fire and allow them to cool.
- Un-wrap the packets after about half an hour and place them on a serving dish.
- Garnish with lemon and tomato wedges.
- Serve with rice or pulao.
- 2 lbs Fish (Pomfret, Salmon, Haddock, etc.)
- ½ Coconut (freshly grated) or 4 tbsp dry Coconut Flakes
- 1 tsp Cumin Seeds
- 7 cloves Garlic
- 4 cups fresh Coriander Leaves (washed)
- ½ cup fresh Mint Leaves (optional)
- 1 tsp Tamarind Paste
- 1 tsp Sugar
- 2 tsp Lemon Juice/ Vinegar
- Banana Leaves/ Butter Paper (for wrapping fish fillets)
- Take a food processor and combine coconut, cumin seeds, garlic, coriander leaves, mint leaves, tamarind paste, sugar and lemon juice.
- Grind the contents to a fine paste. Remove and keep aside.
- Cur the fish into medium fillets.
- Marinate the fillets with the paste prepared. Set aside for about 3 hours.
- Wrap each fish fillet into a single banana leaf.
- Tie the leaf with a string to keep the wrapping from coming off.
- Pour some water in a pot.
- Boil the water and place the fish packets on a steaming stand.
- Steam the packets for about 15 minutes.
- Remove and allow the packets to cool.
- Un-wrap the packets and serve the fish fillets with papeta-ma-gosh, Sali-gosh, etc.
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