Patra Ni Macchi

Name: Patra Ni Macchi
Yield: Serves 4
Cuisine: India
Ingredients: 3 tablespoons oil or ghee; 3 tablespoons lime or lemon juice; 1 green (unripe) mango, diced; 3 tablespoons oil or ghee; whole green chillies; 3 tablespoons lime or lemon juice; mint leaves; 500 g (1 lb 2 oz) pomfret, sole or leatherjacket fillets, skinned young banana leaves; 500 g (1 lb 2 oz) pomfret, sole or leatherjacket fillets, skinned young banana leaves; 500 g (1 lb 2 oz) pomfret, sole or leatherjacket fillets, skinned young banana leaves; 150 g (5½ oz) grated coconut; ½ teaspoon sugar; 1 teaspoon ground cumin; 500 g (1 lb 2 oz) pomfret, sole or leatherjacket fillets, skinned young banana leaves; 6 garlic cloves, chopped; a few mint leaves; 4 tablespoons chopped coriander (cilantro) leaves; 4 green chillies, seeded and chopped

Preparation info

Serves
4

Difficulty
Medium

Appears in

The Food of India

By Priya Wickramasinghe and Carol Selva Rajah

Published 2005

About

This is a dish from the parsi people, descendants of persians who migrated to the west coast of India, which is typically served at weddings. The little parcels are quite aromatic when opened and look very appealing. You can use any firm, white fish for the recipe.

Ingredients

500 g (1 lb 2 oz) pomfret, sole or leatherjacket fillets, skinned young b

Asia
India
Fish course
Pescatarian
Gluten-free
Spicy

Method

Wash the fish fillets, pat dry and cut into 8 cm (3 inch) pieces. Cut the banana leaves into as many 23 cm