Fish And Chutney In Banana Leaves Patra Ni Machi Recipe

Cooking Directions

• STEP 1.In a blender, combine coriander leaves, mint leaves, green chilies, garlic, ginger, tamarind paste, and salt. Blend until smooth to make the chutney.
• STEP 2.Marinate the fish fillets with the chutney, ensuring they are well coated. Let it marinate for at least 30 minutes.
• STEP 3.Take a banana leaf and place a marinated fish fillet in the center. Fold the leaf to enclose the fish, securing it with toothpicks or string.
• STEP 4.Repeat the process with the remaining fish fillets and banana leaves.
• STEP 5.Steam the wrapped fish in a steamer for about 15-20 minutes, or until the fish is cooked through and tender.
• STEP 6.Once cooked, carefully remove the toothpicks or string and serve the Patra Ni Machi hot with steamed rice or bread.
• STEP 7.For added flavor, you can drizzle some lemon juice on top before serving.

Cooking Tips

• Ensure the fish fillets are fresh and of good quality for the best taste.
• If you don't have access to banana leaves, you can use aluminum foil as a substitute.
• To enhance the aroma, lightly roast the banana leaves over a flame before using them to wrap the fish.
• You can adjust the spiciness of the chutney by adding or reducing the number of green chilies.
• Serve the Patra Ni Machi with a side of mint chutney or yogurt sauce for a refreshing contrast.

Storage and Serving

• Patra Ni Machi is best enjoyed fresh, but any leftovers can be stored in an airtight container in the refrigerator for up to 2 days.
• Reheat the leftovers in a steamer or microwave until heated through before serving.
• Serve the Patra Ni Machi as a main course with steamed rice or bread, or as an appetizer for a party or gathering.