PATRA-NI-MACCHI CHUTNEY FISH BAKED IN BANANA LEAF

PATRA-NI-MACCHI

CHUTNEY FISH BAKED IN BANANA LEAF

This is traditionally a parsee dish ,copied by many over the years,but very few can come close to its amazing taste when made by......who else but a parsi !!!!!!!!!!!!!

I shall try to explain it in a manner that will be easy to follow :

1. Take boneless fish pieces (either salmon, haddock or bekti)

                              or
pomfret either cut into 2 or three pieces / kept whole

Marinate the fish with garlic,green chilli,cumin paste, salt ,and a little oil. It is important to add a teaspoon oil to any fish marinade as it helps to keep the marinade on the fish.

2. Green coconut chutney as below :

1/2 small coconut grated

1 bunch coriander leaves, washed and chopped

1 bunch mint leaves. washed and chopped

10 flakes of garlic

5 green chillies, chopped

juice of 1 1/2 limes

2 teaspoons sugar

salt

Puree it all together in a mixie and reserve.

3 Banana leaves cut into big squares (or if that is not possible aluminium foil cut into a square big enough to hold one piece of fish.)

ASSEMBLE

Take either a piece of leaf or foil and put a teaspoon of chutney in the middle. Place a piece of marinated fish squarely on top of it. Cover it with another teaspoon of chutney and fold to make neat parcels. The banana leaf packets may need to be tied with string. The foil fish can only be baked in an oven WHEREAS the fish wrapped in leaf may either be baked in an oven or placed in a large cooking pan with just a little water and steamed. Serve immediately.

THAT A STEAMED OR BAKED FISH WITH VIRTUALLY NO OIL CAN TASTE THIS GOOD......HAS TO BE EXPERIENCED....JUST TAKE MY WORD FOR IT.....IT IS GOURMET FOOD ......FIT FOR KINGS.