Here's one of those incredibly delicious recipes that is simply not photogenic.
And then again it may be me (and my not superlative camera skills) at work here.
So if you're all about food porn, chances are you'll look and pass.
And therein my friend you'll be committing a grave error of judgment.
Especially, if you love seafood.
And here is why.
Imagine a fish that is smothered in a fresh green chutney with all these fabulous aromatic and delicious ingredients; coconut, fresh ginger root, garlic, Thai chillies , cumin, coriander, cilantro leaves, mint leaves, peanuts & tamarind paste.
Wrapped up in oil basted banana leaves and baked in a hot oven.
Not only is this dish uber healthy, the end result will have you forgetting all about the health and zero in on the burst of awesome flavors.
And for all of you food history buffs out there, this dish is one of the hallmarks of Parsi cuisine - influenced by the fine blend of Gujarati and Persian cooking.
Parsis are a community of Zoroastrians found throughout South Asia. Though they descend from Persia, they ethnically distinct from Iranians and made their home in the western borders of South Asia (Gujarat and Sindh in India) somewhere during the 10th century.
Mumbai is home to a large Parsi community and if you've ever been to a Parsi navjot or wedding, you'll see that no Parsi celebration is without their beloved Patrani Machi.
But you don't have to been a Parsi to fall in love with a dish as flavorful and refreshing.
It's good eats, my friend!
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Gather the ingredients,
1-1/2 lbs (approx 3) white fish fillets like Swai, Flounder, Halibut or Cod, 1 tsp salt
**Dry grind spices: 1 tsp cumin seeds, 1 tsp coriander seeds, 1/2 tsp fenugreek, ½ tsp mustard seeds
Dry grind all the above ingredients in the coffee grinder to a fine powder. Add to the ingredients of coconut chutney below to make the chutney.
Coconut Chutney: 1 cup frozen grated coconut, 1” piece ginger root, 2-3 cloves peeled garlic, 3-6 green Thai chillies (depending on tolerance to heat), 1 cup fresh cilantro leaves + ¼ cup mint leaves, 1 tsp sugar, 1-1/2 tsp salt, 1 tbs raw peanuts & 2 tbs tamarind paste, **Dry ground spices from above, 1/2 cup water (more only if required)
Also, 10-12 inch wide pieces (approx square ) banana leaves , 6 qty to wrap fish & 12 toothpicks
Fish – Cut each fillet into 2 pieces. Rub with 1 tsp salt and set aside.
Toothpicks – Soak toothpicks in water until ready to use to prevent them from charring.
Coconut chutney: Put all the ingredients in a grinder capable of fine pastes. Process to a thick pesto like fine paste. The mixture should be like thick and not runny.
Marinade: Apply the chutney all over the fish on both sides. Marinate 4-5 hours.
Preheat oven to 350 deg F
Dry the surface of the banana leaf with a kitchen towel. Using a pastry brush apply oil on the surface of each leaf.
Place a fish fillet in the center of a piece of banana leaf so the fish is parallel to the seams in the leaf.
Fold over on both sides and then fold over the ends. Hold each end closed shut by piercing with a tooth pick – one on each end.
Place the fish parcels on a baking tray or jelly roll pan. Bake for 25 minutes in the hot oven.
Remove from the oven & rest for a few minutes until cool enough to handle. Serve hot with a side of veggies or traditionally with rice and dal!
Recipe for
Patrani Machi~ Fish Wrapped in Banana Leaves
Serves 4
Preparation time: 20 minutes
Marinate 4-5 hours
Baking time: 25 minutes
Shopping list:
1-1/2 lbs (approx 3) white fish fillets like Swai, Flounder, Halibut or Cod
1 tsp salt
**Dry grind spices:
1 tsp cumin seeds
1 tsp coriander seeds
1/2 tsp fenugreek
½ tsp mustard seeds
Dry grind all the above ingredients in the coffee grinder to a fine powder. Add to the ingredients of coconut chutney below to make the chutney.
Coconut Chutney:
1 cup frozen grated coconut
1” piece ginger root
2-3 cloves peeled garlic
3-6 green Thai chillies (depending on tolerance to heat)
1 cup fresh cilantro leaves + ¼ cup mint leaves
1 tsp sugar
1-1/2 tsp salt
1 tbs raw peanuts
2 tbs tamarind paste
**Dry ground spices from above
1/2 cup water (more only if required)
10-12 inch wide pieces (approx square ) banana leaves , 6 qty to wrap fish
12 toothpicks
Preparation:
Preheat oven to 350 deg F
Fish – Cut each fillet into 2 pieces. Rub with 1 tsp salt and set aside.
Toothpicks – Soak toothpicks in water until ready to use to prevent them from charring.
Coconut chutney: Put all the ingredients in a grinder capable of fine pastes. Process to a thick pesto like fine paste. The mixture should be like thick and not runny.
Marinade: Apply the chutney all over the fish on both sides. Marinate 4-5 hours.
Method:
Dry the surface of the banana leaf with a kitchen towel. Using a pastry brush apply oil on the surface of each leaf.
Place a fish fillet in the center of a piece of banana leaf so the fish is parallel to the seams in the leaf.
Fold over on both sides and then fold over the ends. Hold each end closed shut by piercing with a tooth pick – one on each end.
Place the fish parcels on a baking tray or jelly roll pan. Bake for 25 minutes in the hot oven.
Remove from the oven & rest for a few minutes until cool enough to handle.
Serve hot.
Enjoy!
