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Patrani Macchi (Pomfret Wrapped in Banana Leaves)

Servings 4
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes

Ingredients

  • 4 medium pomfret fillets about 150 g/5 oz each
  • ½ cup freshly grated coconut
  • ½ tsp ground ginger
  • ½ tsp ground garlic
  • ½ tsp chilli powder adjust to taste
  • ½ tsp ground cumin seeds
  • 2 tsp ground coriander leaves
  • 1 tsp lemon juice
  • 1 tsp sugar
  • Salt to taste
  • Banana leaves cut into 4 large squares
  • Kitchen twine or toothpicks for sealing

Instructions

  • In a bowl, stir together the grated coconut, ginger, garlic, chilli powder, cumin, coriander leaves, lemon juice, sugar, and salt to form a thick chutney.
  • Using a sharp knife, slice each pomfret fillet horizontally through the bone into two ¾-inch pieces, then pat dry.
  • Spread the coconut chutney evenly over both sides of each fillet.
  • Place each coated fillet at the center of a banana-leaf square, fold the leaf tightly around it, and secure with kitchen twine or toothpicks.
  • Arrange the parcels in a steamer over boiling water and steam for 10–15 minutes, till cooked.
  • Carefully unwrap and transfer the fish to a serving plate.

Notes

Wrapping the fish in banana leaves imparts a delicate, sweet aroma that beautifully complements the spiced coconut chutney. Pat the fillets dry before coating to help the chutney adhere, and be sure the paste is thick enough to cling during steaming. Serve the fish immediately to enjoy its warm, fragrant steam and tender texture. Patrani Macchi is a staple at Parsi weddings, Navroze, and religious occasions. The use of banana leaves and green coconut-based chutney reflects the influence of Gujarati, Maharashtrian, and Konkani cuisines.
Author: Persis Khandker
Course: Main Dish
Cuisine: Parsi (Indian)