Steamed fish fillets

Paturi macchi

Preparation info

  • Serves


    • Difficulty


Appears in

Floyd's India

Floyd's India

By Keith Floyd

Published 2001

  • About

Fish fillets are coated in mustard paste and steamed in banana leaf parcels for a beautifully tender result. If you can’t find banana leaves, use pieces of kitchen foil.


  • 800 g/ lb boned and skinned fish fillets, cut into 10 cm/4 inch squares, about 12 mm/½ inch thick
  • banana leaves, cut into 20 x 12.5 cm/8


  1. Grind all the mustard paste ingredients, except the green chillies, adding just enough oil to make a paste. Then stir in the chopped chillies.
  2. Season the fish with salt and then coat the fish squares on both sides with the mustard paste and wrap each one in a neat banana leaf parcel, and secure with a cocktail stick.
  3. Heat the water in the base of a st