Pomfret fillets coated in green coconut chutney, wrapped in banana leaf and steamed. The Parsi wedding-table fish dish. Editor's TableJourney pick.

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.

Where to eat Patra ni machhi in Mumbai

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Make it at home

Serves Serves 445 minIntermediate

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

  1. Marinate fish fillets with lime juice and salt 10 minutes.
  2. Blend coriander, coconut, chillies, ginger, garlic, cumin, sugar and salt with 4 tablespoons water into a thick paste.
  3. Hold each banana leaf over a flame for 5 seconds to soften.
  4. Place a fish fillet on each leaf, top with a generous coat of green chutney on both sides.
  5. Fold each leaf into a parcel, tie with string.
  6. Steam parcels over rapidly boiling water 12 to 15 minutes until fish is just cooked.
  7. Serve parcels closed; guests open at the table to release the aroma.

Editor tip. Keep the leaf parcels small enough that they steam evenly; don't oversauce the fish or the chutney becomes too runny.

Common allergens: Fish.