Parsi Patra Ni Machi
Pomfret coated in green chutney and steamed inside banana leaves.
About this dish
A crown jewel of Parsi wedding feasts (Lagan nu Bhonu), this dish showcases the community's Persian-Gujarati fusion heritage. Fresh pomfret is enrobed in a pungent, sweet-and-sour green chutney, which is a departure from the fiery curries of the coast. The banana leaf acts as a natural pressure cooker, infusing the flesh with an earthy aroma while keeping it incredibly moist.
Ingredients
The Fish
- 2 medium White Pomfrets (approx 400g each), cleaned and cut into 4 thick steaks
- 1 tsp Turmeric powder
- 1 tbsp Lemon juice
- 1 tsp Salt
Green Chutney Masala
- 2 cups Fresh coriander leaves, chopped
- 1 cup Freshly grated coconut
- 4-6 Green chillies, stems removed
- 1 tbsp Cumin seeds
- 8-10 Garlic cloves
- 1 tbsp Sugar
- 1/2 tsp Salt
- 2 tbsp Lemon juice
For Wrapping
- 4 large Banana leaves, cut into 10-inch squares
- Cotton kitchen twine for tying
Method
- 1
Marinate the Fish
Wash the pomfret pieces and pat them dry with a paper towel. Rub them thoroughly with salt, turmeric, and lemon juice. Set aside for 15-20 minutes to draw out moisture and neutralize any fishy odor.
- 2
Prepare the Chutney
In a heavy-duty blender, combine the coriander, coconut, green chillies, garlic, cumin, sugar, and lemon juice. Grind to a thick, smooth paste using as little water as possible (max 2 tablespoons). The chutney should be thick enough to coat the back of a spoon without dripping.
- 3
Softening the Leaves
Hold each banana leaf square about 4 inches above an open gas flame for 5-10 seconds until the color darkens slightly and the leaf becomes pliable. This prevents the leaves from cracking when you fold them around the fish.
- 4
Applying the Masala
Take a piece of fish and generously coat both sides with a 1/4 inch thick layer of the green chutney. Use your fingers to ensure the masala adheres well to the flesh.
- 5
Wrapping the Parcel
Place the coated fish in the center of a leaf square. Fold the sides inward to create a neat rectangular packet. Secure the parcel by tying it with cotton kitchen twine like a gift box.
- 6
Setting up the Steamer
Fill a steamer or a deep pot with 2 inches of water and bring to a rolling boil over high heat. Place the steamer rack inside, ensuring it sits above the water level.
- 7
Steaming the Fish
Arrange the parcels in the steamer basket in a single layer. Cover with a tight-fitting lid and steam over medium-high heat for exactly 15-18 minutes depending on the thickness of the steaks.
- 8
Resting Period
Turn off the heat and let the parcels sit in the steamer, covered, for another 5 minutes. This allows the juices to redistribute and the leaf fragrance to penetrate deeper into the fish.
- 9
Checking for Doneness
The parcels should feel firm to the touch and the banana leaf will have turned a dull olive green. Carefully remove them using tongs to avoid tearing the leaf.
Notes & variations
- If pomfret is unavailable, use sea bass, tilapia, or salmon fillets.
- Ensure the chutney is balanced; it should be noticeably sweet, tangy, and spicy simultaneously.
- Do not overcook, or the fish will lose its delicate flake and become rubbery.
- Extra chutney can be frozen for up to a month for future use.
Serve with
Serve hot inside the leaf alongside Sali Khichdi (yellow dal and rice) or warm rotis.
Cook's note
Always use fresh coconut for the chutney; desiccated coconut will result in a grainy, dry texture.