Patra ni Macchi - a Parsi Delicacy

“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: 

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

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

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 

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 

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 

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!

Onnakka Mullan Varuthathe - dry fish fry

I am on my way to "God’s own country" to attend a family function. As much as I’m excited to get there I dread the heat. Every time I go to Kerala, I must come back with a variety of dry fish. I had to finish the last lot before I buy the next.

‘Mullan’ which is called “silver belly fish or pony fish” is a small fish with lots of bones. Unless it’s deep fried till crisp, you need to be careful eating it (I would not recommend this dish or fish for kids). Here's how I made this delicious and spicy dry fish fry.

Preparation time: 45-60minutes (includes cleaning and marinating time)

Cooking time: 5-10 minutes

Serves: 3-4

Ingredients:

150gms onnakka mullan

6-8 shallots (sambhar onions/ pearl onions)

2-3 garlic pods

2 tbsp- red chili powder

1/2 tsp - turmeric powder

Salt (only and only if required)

Oil for deep frying

Dry fish, like the name says is fish dried in the sun with lots of salt (salt is added as a preservative). So it takes more time to wash and clean than to cook.


Step-by-step:

You have to wash the fish well to take off the excess salt. To clean the fish, first soak them in water with small newspaper pieces and a few pieces of lemon. (water will soften the fish, newspaper will help in pulling out the excess salt and lime will help in removing the odour)
After half an hour, remove the lemon pieces and newspaper bits and drain the fish

    Cut off the head and tail of the fish

    Clean and wash the fish at least another 3    times in fresh water. Drain and keep aside

Make a thick paste of shallots, garlic pods, chilli powder and turmeric powder. Rub the paste on the fish. Let it marinate for at least half an hour. (check for salt, if you think you have drained it all, add some according to your requirement)

Heat oil in a pan and drop in the fishes slowly (‘cos it’ll splatter). Deep fry the fish pieces on both sides, till very crisp. (A word of caution for all those who dread smell around, your house will stink and will persist for a good portion the next day too). Transfer on to a kitchen tissue to remove excess oil

Serve this crispy and spicy onnaka mullan varuthathe with rice

Yours tastefully!!