Photograph of the finished Patra ni machhi

India · Cá hấp lá chuối sốt dừa xanh kiểu Parsi

Patra ni machhi

45 min Hands-on time
MediumDifficulty
5 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Sea bass Sea bass 600 g
  • Photograph of Shredded coconut Shredded coconut 160 g
  • Photograph of Coriander Coriander 40 g
  • Photograph of Chilli Chilli 4
  • Photograph of Garlic Garlic 8 cloves
  • Photograph of Cumin seeds Cumin seeds 8 g
  • Photograph of Lime Lime 2
  • Photograph of Sugar Sugar 16 g
  • Photograph of Salt Salt 12 g
  • Photograph of Banana leaves Banana leaves 8 leaves
  • Photograph of Steamed rice Steamed rice 800 g

Method

  1. 1 Blend grated coconut with coriander, green chilies, garlic, cumin, sugar, salt, and lemon juice to make a thick green sauce.
  2. 2 Rinse the fish fillets, pat them dry, then rub them with salt and lemon for 5 minutes.
  3. 3 Spread a thick layer of coconut sauce on both sides of the fish fillet.
  4. 4 Soften the banana leaves by heating them, then wrap each piece of fish tightly in them and tie them with banana leaf string.
  5. 5 Steam the fish for 20 minutes until cooked through, then open the package and serve hot with rice.

With an appliance

  • Microwave 35 min

    Replace step 5: place each banana leaf package on a plate and microwave at 700 W for 8 minutes, resting for 2 minutes before opening to ensure the fish cooks evenly; steps 1–4 remain the same.

Start cooking