Patra ni Machhi Recipe

Name: Patra ni Machhi
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 8 dried banana leaves (page 230), each about 8 inches square; 5 garlic cloves, chopped; One 1 1/2-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; 2 tablespoons roughly chopped fresh mint leaves; 1 cup unsweetened shredded coconut, rinsed and drained; 2 teaspoons ground cumin; 3 tablespoons fresh lime juice; 3 tablespoons corn, grapeseed, or other neutral oil; Salt to taste; 1 1/2 to 2 pounds fillets of pomfret, pompano, mackerel, sole, flounder, or sea bass, cut into 8 pieces

Servings: persons

8 dried banana leaves (page 230), each about 8 inches square
5 garlic cloves, chopped
One 1 1/2-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
2 tablespoons roughly chopped fresh mint leaves
1 cup unsweetened shredded coconut, rinsed and drained
2 teaspoons ground cumin
3 tablespoons fresh lime juice
3 tablespoons corn, grapeseed, or other neutral oil
Salt to taste
1 1/2 to 2 pounds fillets of pomfret, pompano, mackerel, sole, flounder, or sea bass, cut into 8 pieces

1
Put at least 2 inches of water in the bottom of a steamer.
2
Soak the banana leaves in hot water until soft, just a few seconds.
3
Put the next 7 ingredients into a food processor and pulse until finely ground.
4
Add the lime juice, oil, and a pinch of salt and process until nearly smooth; taste and adjust the seasoning as necessary.
5
Put a piece of the fish in the center of each of the banana leaves and season with salt, then top with the coconut chutney.
6
Fold in the sides of the leaves and seal shut with toothpicks or skewers.
7
Steam for about 15 minutes, or until the fish is done (peek into one of the packages to check, but be carefulits hot).
8
Serve each guest 2 packages.

398

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 8 dried banana leaves (page 230), each about 8 inches square, 5 garlic cloves, chopped, One 1 1/2-inch piece fresh ginger, peeled and chopped, 3 small hot fresh green chiles, stemmed, seeded, and minced, or to taste, and more.

Yes, Patra ni Machhi falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Patra ni Machhi

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions