Patra ni Machhi
A beloved Parsi fish dish where pomfret or other firm fish is coated in a bright green chutney, wrapped in banana leaves, and gently steamed until moist, fragrant, and full of fresh herb flavor.
For 4 servings
- prep · ~7 min
Prepare the fish and leaves.
1.Rinse the pomfret and pat it dry well.2.Check the banana leaves and trim them into 4 wrapping pieces.3.Pass each banana leaf briefly over a low flame or hot pan until pliable.TIPDry fish holds the chutney better, and soft leaves fold without cracking. - mix · ~5 min
Grind the green chutney.
1.Add coriander leaves, mint leaves, coconut, green chili, ginger, garlic, and onion to a mixer jar.2.Add lemon juice, sugar, cumin seeds, and salt.3.Grind to a smooth, thick paste, adding a little water only if needed. - assemble · ~8 min
Coat and wrap the fish.
1.Lightly grease each banana leaf with a little oil.2.Spread a spoonful of green chutney in the center of each leaf.3.Place one piece of fish on top and coat it generously with more chutney on both sides.4.Fold the leaf into a neat parcel and secure the wrap by tucking the ends under.TIPKeep the chutney layer thick so the fish stays moist while steaming. - steam · ~15 min
Steam the parcels until the fish is cooked.
Arrange the wrapped fish parcels in a steamer in a single layer. Cover and steam over medium heat until the fish turns opaque and flakes easily, about 12 to 15 minutes.
TIPAvoid high heat, which can burst the parcels and overcook the fish. - rest · ~2 min
Rest the parcels for 2 minutes.
- serve
Open the parcels and serve hot.
What to keep in mind.
7 tips from the recipe — small details that make a real difference to the final dish.
- 1Pat the pomfret very dry before coating so the thick chutney clings instead of sliding off in the leaf.
- 2Soften banana leaves just until glossy and flexible; overheating can tear them and make wrapping harder.
- 3Keep the chutney thick, not runny, or it will leak into the steamer and dilute the fish's flavor.
- 4Arrange the parcels in a single layer with the folded side down so they stay sealed while steaming.
- 5Check doneness at 12 minutes by opening one parcel: the fish should look opaque and flake with gentle pressure.
- 6You can grind the chutney a few hours ahead and chill it, but wrap and steam the fish just before serving.
- 7Leftover parcels keep well refrigerated for a day; reheat by gentle steaming rather than microwaving to avoid drying the fish.
Adapt it for your goals.
Surmai
Use kingfish or another firm fish if pomfret is unavailable; it holds shape well and still absorbs the green chutney beautifully.
extra spicyExtra-spicy
Increase the green chilies for a sharper, hotter chutney if you like a more assertive Parsi-style heat.
no coconutNo-coconut
Skip the coconut for a lighter, more herb-forward chutney with a cleaner mint-coriander finish.
oven steamedOven-steamed
Place the wrapped parcels in a covered dish and bake gently with a little steam if you do not have a stovetop steamer.
Why this is on our healthy list.
Lean Fish Protein
Pomfret provides satisfying protein, making this dish filling without relying on heavy frying or rich gravies.
Herb-Rich Freshness
Coriander, mint, ginger, garlic, and green chili add vibrant flavor along with plant compounds from fresh aromatics.
Gentle Cooking Method
Because the fish is steamed in banana leaves, the recipe uses very little oil compared with shallow- or deep-fried fish dishes.
Frequently asked questions
Yes. Banana leaves give the classic aroma, but you can steam the fish in parchment or foil if needed, though the flavor will be slightly different.
