Patra Ni Machi

Anything wrapped and cooked in banana leaves is a simple yet elegant mouth watering dish. It’s simplicity along with a mild earthy flavour lent from the leaves while cooking makes it an aromatic journey.

Besides there is something very adventurous associated with the leafy envelopes that makes even adults excited to see what is hidden underneath that secured string. Be it the Bengali Macher Paturi or this Parsi Patra Ni Machi....I love to open the banana leaf pockets to unravel the gastronomic treat sitting behind it, because I know there is something serious going inside when you have coriander leaves, mint and garlic in the ingredients list. What do you think???

Patra Ni Machi

Serves 4

Ingredients:

4 thick fillets of any white flaky fish

1 cup of coriander leaves

1 cup of mint leaves

3 garlic cloves

Juice of 1 lime

½ tsp cumin powder

A handful of fresh grated coconut

Salt

4-5 green chillies

Banana Leaves to wrap the fish

Method:

Make the paste:

In a grinder put together the coriander leaves, mint leaves, green chillies, grated coconut, garlic cloves, salt and lime juice.

Grind until you have a fine paste. Taste and adjust the salt.

Keep the paste aside.

Take the banana leaves large enough to envelope the fish fillets.

Take a toothpick or a string to secure the wrap tightly.

To soften the banana leaves just leave them on a hot tawa for about 20 seconds.

Place a fillet at the centre of the banana leaf.

Spread the paste on top of the fish and turn the fish over. Slather some more paste on the other side.

Now wrap the fish with the banana leaf and secure it tightly with a tread or toothpick.

Place the fish enveloped inside a steamer and steam for about 30 minutes on medium flame. Do not open the wraps.

Serve the fishes wrapped in banana leaves with white fluffy rice.