History
Patra ni machhi is one of the four canonical Parsi wedding-table dishes (alongside sali boti, dhansak, lagan nu custard). The Parsi community brought the steaming-in-leaf technique from Persia; the green chutney is local Bombay coriander, coconut and chilli. Jimmy Boy still cooks it the wedding-table way.
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Common allergens: Fish
Make it at home
Ingredients
- 4 pomfret fillets (or any white fish), about 200g each
- Juice of 1 lime
- Salt to taste
- 200g fresh coriander leaves
- 100g grated coconut (fresh or frozen)
- 4 green chillies
- 1 inch ginger
- 4 garlic cloves
- 1 teaspoon cumin seeds
- 2 teaspoons sugar
- 4 large banana leaves, washed and cut into 25cm squares
- String to tie parcels
Method
- Marinate fish fillets with lime juice and salt 10 minutes.
- Blend coriander, coconut, chillies, ginger, garlic, cumin, sugar and salt with 4 tablespoons water into a thick paste.
- Hold each banana leaf over a flame for 5 seconds to soften.
- Place a fish fillet on each leaf, top with a generous coat of green chutney on both sides.
- Fold each leaf into a parcel, tie with string.
- Steam parcels over rapidly boiling water 12 to 15 minutes until fish is just cooked.
- Serve parcels closed; guests open at the table to release the aroma.
Tip from the editors. Keep the leaf parcels small enough that they steam evenly; don't oversauce the fish or the chutney becomes too runny.
Where to eat patra ni machhi
Patra ni machhi in Mumbai
Jimmy Boy ★ 4.2
Fort Parsi institution at Vikas Building off Horniman Circle since 1925; only place in Mumbai serving Lagan nu Bhonu wedding meal, Patra ni Macchi, Salliboti.
Why locals goOff Horniman Circle in a heritage building, Parsi wedding-thali room with no signage past the entrance; locals book the Sunday thali a week ahead.
TipSunday Parsi wedding thali is the order; book ahead. Cash and card both accepted.
Britannia and Co ★ 4.7
Britannia in Ballard Estate has poured Iranian zereshk berries over mutton pulao since 1923. Lunchtime only weekdays; Saturday opens until 22:00.
OrderMutton berry pulao with a side of sali boti.
TipCash only; arrive by 13:00 weekdays or the berry pulao runs out. Closed Sunday.
The Bombay Canteen ★ 4.7
Floyd Cardoz, Sameer Seth and Yash Bhanage opened The Bombay Canteen in Kamala Mills in 2015 and reframed regional Indian cooking as a tasting-format menu.
OrderEggs kejriwal at brunch, ghee roast chicken seekh at dinner.
TipSunday brunch books out a week ahead; the Canteen Experience tasting runs 3754 rupees.
More cities are in research. Want patra ni machhi covered somewhere specific? Tell us where you want to eat.