Patra ni Machhi, Rotli and Kachumber Salad

Instructions

1. 1

   Marinate the Fish

   • Rinse the fish fillets and pat them completely dry with paper towels. This is crucial for the marinade to adhere well.
   • In a small bowl, combine 1 tbsp of lime juice, 0.5 tsp of salt, and the turmeric powder.
   • Gently rub this mixture all over the fish fillets, ensuring they are evenly coated.
   • Set aside to marinate for at least 15-20 minutes at room temperature.
2. 2

   Prepare the Green Chutney

   • In a blender or food processor, add the coriander leaves, mint leaves, grated coconut, green chillies, garlic cloves, ginger, and cumin seeds.
   • Add the remaining 2 tbsp of lime juice, 1 tsp of salt, and the sugar.
   • Blend into a thick, smooth paste. Avoid adding water if possible. If necessary, add 1-2 tablespoons of water, just enough to get the blades moving, to maintain a thick consistency.
3. 3

   Prepare the Banana Leaves

   • Wash the banana leaves thoroughly and wipe them dry with a clean cloth.
   • Using tongs, gently pass each leaf over a low open flame for 10-15 seconds. You will see the leaf turn a brighter green and become soft and pliable. This prevents it from cracking when folded.
   • Cut the leaves into large rectangular pieces, approximately 10x12 inches, large enough to fully encase one fish fillet.
4. 4

   Assemble the Parcels

   • Lay a piece of banana leaf on a flat surface, shiny side up. Lightly grease the center with a few drops of oil.
   • Spread a generous tablespoon of the green chutney in the center of the leaf, creating a bed for the fish.
   • Place one marinated fish fillet on top of the chutney.
   • Cover the top and sides of the fish completely with more chutney.
   • Fold the banana leaf over the fish to create a neat, sealed parcel, like a present. Secure with kitchen twine or a toothpick if needed.
   • Repeat this process for the remaining fillets.
5. 5

   Steam the Fish

   • Set up your steamer. Add about 2 inches of water to the bottom pot and bring it to a rolling boil.
   • Carefully arrange the wrapped fish parcels in the steamer basket, ensuring there is space between them for steam to circulate. Do not overcrowd.
   • Cover the steamer with a tight-fitting lid and steam on medium-high heat for 12-15 minutes. The cooking time may vary slightly depending on the thickness of your fillets.
   • The fish is cooked when it is opaque and flakes easily with a fork.
6. 6

   Serve

   • Carefully remove the hot parcels from the steamer.
   • Serve immediately, allowing each person to unwrap their own parcel to enjoy the aromatic steam. It pairs wonderfully with steamed rice or Parsi brown rice.