Patra ni Macchi is one of those special dishes that makes cooking feel like an adventure. You’re literally wrapping fish in nature’s own packaging. This beloved Parsi recipe transforms simple pomfret into something magical. The banana leaves act like tiny steam packets, keeping every bite juicy and tender. The green chutney made with coconut and fresh coriander creates the most amazing flavor combination. Don’t worry if you’ve never worked with banana leaves before – they’re easier to handle than you might think. This recipe brings restaurant-quality results right to your kitchen.
About the Recipe
This recipe deserves a spot on your must-try list because it’s healthy cooking at its finest. No heavy oils or complicated techniques here. The steaming method keeps all the nutrients locked in while the banana leaves add a subtle earthy flavor you can’t get any other way. The green chutney brings together coconut, coriander, and just the right amount of spice. It’s perfect for anyone wanting to explore regional Indian cuisine without spending hours in the kitchen. Plus, serving fish in its natural wrapper always impresses guests.
Why You’ll Love This Recipe
You’ll fall in love with how the banana leaves make each portion feel like unwrapping a present. The fish stays incredibly moist and flaky because it steams in its own juices. The coconut chutney isn’t just a coating – it becomes part of the fish itself during cooking. What really gets me excited about this dish is how the flavors develop while steaming. The garlic mellows out, the coriander becomes more fragrant, and the coconut adds this lovely richness. It’s also naturally gluten-free and light on the stomach. When you open each packet, the aroma that escapes is surely wonderful.
Patra ni Macchi
Cooking Tips
Always soften banana leaves over a flame – this prevents them from tearing when you wrap the fish. Pat the pomfret slices completely dry before coating with chutney for better adherence. Make the chutney slightly thick so it doesn’t drip off during steaming. Steam on medium heat to avoid overcooking the delicate fish. If banana leaves aren’t available, you can use parchment paper, though you’ll miss that unique flavor.
Serving and Storing Suggestions
This recipe serves 3-4 people and takes about 45 minutes total. Serve immediately while the packets are still warm for the best experience. Plain steamed rice makes the perfect companion to soak up any extra chutney. Store leftover packets in the refrigerator for up to 2 days and gently reheat by steaming again for 3-4 minutes.
Similar Recipes
- Fish Tikka
- Koliwada Fish Fry
- Bengali Fish Curry
- Goan Fish Curry
- Tandoori Pomfret
Patra ni Macchi
Ingredients
- 500 gms pomfret
- some banana leaves
- salt to taste
- oil for frying
For the chutney, Grind to paste
- 1 cup coconut grated
- 1/2 cup coriander leaves
- 3-4 green chillies
- 2 cloves garlic
- 1/2 tsp cumin seeds
- 1 tsp sugar
- 1/2 tsp salt
- 1 tsp tamarind
Instructions
- Clean and cut the pomfret into 6 slices of 1 inch width. Rub with salt and keep aside.
- Cut pieces of banana leaves, avoiding the rib. The pieces should be large enough to wrap each slice of fish. Hold each piece of leaf, directly over a flame for a few seconds to soften it.
- Smear oil on one side of each piece of leaf. Coat each slice of fish with chutney. Lay one slice on the greased side of the leaf. Roll it up into a packet. Tie with a thread.
- Steam till the fish is cooked.
- Serve immediately in the wrapping.
Sign up for our newsletter
Frequently Asked Questions
Can I use other fish instead of pomfret?
Without a doubt. Any firm white fish works well. Try kingfish, sea bass, or even salmon. Just make sure the pieces are thick enough to hold together during steaming. Adjust cooking time based on the thickness of your fish choice.
What if I can’t find fresh banana leaves?
Frozen banana leaves from Asian grocery stores work perfectly. You can also use aluminum foil or parchment paper as a substitute. The taste will be slightly different, but the fish will still be delicious and moist.
How do I know when the fish is properly cooked?
The fish should flake easily when tested with a fork and turn opaque white. Usually takes 12-15 minutes of steaming. If you’re unsure, open one packet carefully to check before serving the others.
