Entree: India – Parsi-Indian – Patra Ni Machhi (Steamed fish coated in a spiced cilantro-coconut paste and wrapped in banana leaf)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 20 min

Cook 15 min

Additional 15 min

Total 50 min

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

- 4 firm white fish fillets (pomfret or sea bass), approx. 6 oz (170 g) each
- 1 cup (240 ml) (packed) cilantro leaves and tender stems, about 1 1/16 oz (30 g)
- 1/2 cup (40 g) fresh grated coconut
- 2–3 green chilies, seeded if desired
- 1 tsp (5 g) grated fresh ginger
- 1 tbsp (15 ml) fresh lemon juice
- 1 tsp (5 g) sugar or jaggery
- 1/2 tsp (2.5 g) turmeric powder
- 1 tsp (5 g) salt, or to taste
- 2 tbsp (30 ml) melted ghee or melted unsalted butter
- 4–6 banana leaves (enough to wrap fillets) or aluminum foil if unavailable
- Fresh cilantro sprigs for garnish
- Kitchen twine or toothpicks for securing wraps

Show original ingredient measurements

- 4 firm white fish fillets (pomfret or sea bass), approx. 6 oz (170 g) each
- 1 cup (packed) cilantro leaves and tender stems, about 30 g
- 1/2 cup (40 g) fresh grated coconut
- 2–3 green chilies, seeded if desired
- 1 tsp (5 g) grated fresh ginger
- 1 tbsp (15 ml) fresh lemon juice
- 1 tsp (5 g) sugar or jaggery
- 1/2 tsp (2.5 g) turmeric powder
- 1 tsp (5 g) salt, or to taste
- 2 tbsp (30 ml) melted ghee or melted unsalted butter
- 4–6 banana leaves (enough to wrap fillets) or aluminum foil if unavailable
- Fresh cilantro sprigs for garnish
- Kitchen twine or toothpicks for securing wraps

Instructions

1. Combine cilantro, grated coconut, green chilies, ginger, lemon juice, sugar, turmeric, salt, and 1 tbsp (15 ml) of the melted ghee in a blender; blitz to a coarse, spreadable paste.
2. Pat fish fillets dry and season lightly with a pinch of salt. Spread an even layer of the cilantro-coconut paste over the top surface of each fillet.
3. Rinse banana leaves briefly and heat over a flame or in hot water until pliable, then cut into portions large enough to wrap each fillet. Brush leaves lightly with remaining melted ghee.
4. Place each coated fillet on a banana leaf, fold the leaf over to enclose the fish, and secure with kitchen twine or toothpicks. If using foil, wrap similarly and brush the outside with ghee.
5. Steam the wrapped fillets in a steamer basket over simmering water for 12–15 minutes, or until the fish is opaque and flakes easily (cooking time will vary with thickness).
6. Carefully unwrap, transfer to a serving platter, garnish with cilantro sprigs, and serve immediately with steamed rice or traditional Parsi sides.