Patra Ni Machchi

Patra Ni Machchi is a traditional Gujarati dish of fish steamed in banana leaves. The fish is marinated in a flavorful blend of green coriander chutney, lemon juice, spices, and herbs, then wrapped in banana leaves and steamed until cooked through. The result is a moist, flaky fish with a herbaceous, citrusy flavor.

Patra Ni Machchi is thought to have originated in the coastal regions of Gujarat, India, where it is a popular dish served at festivals and celebrations. The name "patra" refers to the banana leaves used to wrap the fish, which impart a unique flavor and aroma to the dish. Traditionally, Patra Ni Machchi is made with pomfret or basa, but other firm-fleshed fish can also be used.

Prep time: 30 | Cook time: 45 | Serves: 4

Ingredients

• Firm-fleshed fish fillets (such as pomfret or basa)
• Green coriander chutney
• Lemon juice
• Red chili powder
• Turmeric powder
• Cumin seeds
• Mustard seeds
• Curry leaves

Instructions

1. Marinate the fish fillets in the green coriander chutney, lemon juice, red chili powder, turmeric powder, cumin seeds, mustard seeds, and curry leaves.
2. Place the marinated fish fillets in banana leaves.
3. Fold the banana leaves into a parcel and secure with string or toothpicks.
4. Steam or roast the parcels until the fish is cooked through.
5. Serve hot with rice or roti.

Why It Works

• The green coriander chutney provides a vibrant, herbaceous flavor to the fish.
• The lemon juice helps to tenderize the fish and adds a bright acidity.
• The spices and herbs, such as red chili powder, turmeric powder, cumin seeds, mustard seeds, and curry leaves, add warmth and depth of flavor.
• The banana leaves protect the fish from the heat of the steam, allowing it to cook gently and evenly.
• Steaming the fish in banana leaves also infuses it with a subtle, earthy flavor.