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    Preparation Time
    40 Mins
    Difficulty
    Advance
    Spice Level  

Parsi Patrani Ni Macchiby Tejasvi Arneja

Rs. 598 Serves 2
2 (Servings)

Parsi cuisine is an eclectic mix of hot and sweet, nice and spice. It involves simple yet diverse ingredients that in theory seem a bit odd but make complete sense on a plate. 'Parsis' or 'parsees' are descendants of Zoroastrians who fled Iran during the Arab invasion in the 17th century. They eventually settled along the west coast of India and it's during that time they developed a distinct cuisine, one that proudly boasts of Gujarati, Maharashtrian, Iranian and British flavours.

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Rs. 598Serves 2

2 (Servings)

NUTRITIONAmount Per Serving

    • Calories290

YOU WILL NEED

    Pot
    Bowl
    Steamer / Colander
    Water

INGREDIENTSPortion for 2

    For Fish Chutney
    1 Grated Coconut
    6 Green Chillies
    50 gms Coriander
    1 tbsp Mint Leaves
    1 tbsp Cumin Seeds
    1 tsp Sugar
    1/2 tsp Salt

    2 Banana Leaves
    1 Lemon
    3/4 tsp Salt
    Aluminium Foil - 2
    1/2 Garlic Bread Loaf
    350 gms Singhara Fish

    Tejasvi Arneja

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    DIRECTIONS

       
      1

      Make Fish Chutney & Marinate Fish In a food processor / blender, combine coconut, green chilies, coriander, mint, cumin seeds, sugar, and salt, blend it to a smooth paste. In a bowl toss fish with lemon juice (use 1 lemon) and salt. Keep aside.

       
      2

      Coat Banana Leaves with Chutney On each banana leaf, first apply half the fish chutney (leave some as we will use it on top of fish later).

       
      3

      Add Fish and Close the Packet Place half the marinated fish on each banana leaf, top it with remaining fish chutney. Wrap the fish in banana leaf and secure with a layer of aluminium foil.

       
      4

      Steam Fish Put the fish packets into top of a large steamer (you can use Idli steamers) or a colander and place on top of 2 cups (480 ml) of boiling water in a larger pot. Make sure that top of water is not touching bottom of steamer or colander. Cover the steamer / colander with lid and allow the fish to steam for 20 minutes. After 20 minutes check if fish is done (open one packet only), in case it?s not done, close the packet and steam for another 5 minutes. Fish is done when banana leaves start leaving color on the fish. When fish is done remove from steamer, open the packet and serve with toasted garlic bread.

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