Fish and Coconut Chutney Steamed in Banana Leaves

Name: Fish and Coconut Chutney Steamed in Banana Leaves (Patra ni Machhi)
Prep time: 25 min
Total time: 25 min
Yield: Makes 4 servings
Cuisine: Indian
Ingredients: 1½ to 2 pounds fillets of pomfret, pompano, mackerel, sole, flounder, or sea bass, cut into 8 pieces; 1½ to 2 pounds fillets of pomfret, pompano, mackerel, sole, flounder, or sea bass, cut into 8 pieces; 1½ to 2 pounds fillets of pomfret, pompano, mackerel, sole, flounder, or sea bass, cut into 8 pieces; 1½ to 2 pounds fillets of pomfret, pompano, mackerel, sole, flounder, or sea bass, cut into 8 pieces; Salt to taste; 3 tablespoons corn, grapeseed, or other neutral oil; 3 tablespoons corn, grapeseed, or other neutral oil; 3 tablespoons corn, grapeseed, or other neutral oil; 1½ to 2 pounds fillets of pomfret, pompano, mackerel, sole, flounder, or sea bass, cut into 8 pieces; 8 dried banana leaves, each about 8 inches square; 2 tablespoons roughly chopped fresh mint leaves; 1 cup unsweetened shredded coconut, rinsed and drained; 2 teaspoons ground cumin; 3 tablespoons fresh lime juice; 5 garlic cloves, chopped; One 1½-inch piece fresh ginger, peeled and chopped; 3 small hot fresh green chiles, stemmed, seeded, and minced, or to taste; 1 cup roughly chopped fresh cilantro leaves

Patra ni Machhi

Preparation info

Makes
4
servings

Difficulty
Easy
Ready in
25 min

Appears in

The Best Recipes in the World

By Mark Bittman

Published 2005

About

One of the most popular dishes in Parsi (Zoroastrian) cuisine and wonderful with basmati (or brown) rice, this is traditionally made with pomfret, a fish that is not always readily available here. Use pompano, if you can find it, or any fillets, from mackerel to sole. You can prepare the banana leaf packages up to 3 hours in advance—just cover and refrigerate until ready to cook.

Ingredients

Asia
India
Fish course
Pescatarian
Gluten-free

Ingredients

Method