“Long time…no see”(should I be saying that or just to feel good)… "I am hoping all of you missed me” :). Here’s an interesting shot at “Part 2” or the “Return of Yourstastefully”.
I am sure you guys will like it…we, at home can’t stop feeling proud of this simple…yet a scintillating dish that I am now sharing.
Patra ni Macchi, a Parsi signature dish is the dish for the day…Literally translates to "fish wrapped in a leaf". It’s fish covered in green chutney, wrapped in banana leaves and steamed to perfection (can be baked too). Simple, healthy (excellent when you are on diet) and perfect for fish lovers. It's succulent and full of flavour.
Preparation time: 20 minutes
Cooking time: 30 minutes
Serves: 2-3
You need:
You know the fish is done when the banana leaves have changed colour
Place each piece in the center of a plate and serve hot (the experience of unwrapping the parcel itself is lovely and it tastes divine too!)
Dig in with a mixed vegetable salad or steamed rice…Enjoi your guilt free fish!
I am sure you guys will like it…we, at home can’t stop feeling proud of this simple…yet a scintillating dish that I am now sharing.
Patra ni Macchi, a Parsi signature dish is the dish for the day…Literally translates to "fish wrapped in a leaf". It’s fish covered in green chutney, wrapped in banana leaves and steamed to perfection (can be baked too). Simple, healthy (excellent when you are on diet) and perfect for fish lovers. It's succulent and full of flavour.
Preparation time: 20 minutes
Cooking time: 30 minutes
Serves: 2-3
You need:
5 slices of white pomfret (you can use salmon or seer)
1 large banana leaf washed thoroughly, central spine removed and then cut into 6 pieces
1 tbsp olive oil
salt
juice of half a lemon
1 tbsp olive oil
salt
juice of half a lemon
For the chutney:
4tbsp fresh grated coconut
3 green chillies
8 garlic pods
1 cup fresh coriander leaves
a few sprigs of mint leaves (if you like the flavour)
juice of half a lemon
1 tsp cumin seeds
salt as required
3 green chillies
8 garlic pods
1 cup fresh coriander leaves
a few sprigs of mint leaves (if you like the flavour)
juice of half a lemon
1 tsp cumin seeds
salt as required
Step-by-step:
Clean the fish slices and rub it with lemon juice and salt
Make small gashes on the fish for the chutney to seep in well. Keep aside for 10minutes
Make small gashes on the fish for the chutney to seep in well. Keep aside for 10minutes
Grind the ingredients for the chutney into a coarse paste (lick your fingers…. you know it’s going to be yummm!)
Rub the chutney generously all over the fish (keep some chutney aside)
Let it marinate in the fridge (not the freezer) for at least 3 hours
Let it marinate in the fridge (not the freezer) for at least 3 hours
Pat dry the banana leaf pieces and smear lightly with oil on the smooth side. Place one piece of fish in the center of each piece of leaf, add more chutney (remember you kept some aside)
Wrap into a neat parcel. Pierce both ends with toothpicks (you may even tie it up with a thread)
Repeat the same process for each of the fish slices
Repeat the same process for each of the fish slices
When you are ready to eat, arrange the fish parcels on a steamer and steam it for 25 -30 minutes
You know the fish is done when the banana leaves have changed colour
Place each piece in the center of a plate and serve hot (the experience of unwrapping the parcel itself is lovely and it tastes divine too!)
Dig in with a mixed vegetable salad or steamed rice…Enjoi your guilt free fish!
Yours Tastefully!
