Patra ni Machhi — Parsi Fish in Banana Leaf (पत्रा नी माछी)

Ingredients

• 4 pomfret (Parastromateus niger), whole, cleaned and filleted, or sea bass, mackerel, or similar firm white-fleshed fish
• 4 banana leaves, large sections, softened over a gas flame until pliable
• For the green chutney
• 120 g fresh grated coconut
• 30 g fresh coriander leaves
• 15 g fresh mint leaves
• 4–6 green chillies, stalks removed
• 1 lime, juiced
• 1 tsp cumin seeds
• 4 garlic cloves

Method

1. 1
   Hold each banana leaf section directly over a medium gas flame, moving it steadily until the colour deepens to a brighter, darker green and the leaf becomes fully supple, so the gentle heat relaxes the fibres and the leaf will fold cleanly rather than split along the crease. A rigid leaf will crack at the fold and the parcel will not seal. Set aside.
2. 2
   Combine the grated coconut, coriander, mint, green chillies, lime juice, cumin, and garlic in a blender or mortar and grind to a thick, cohesive paste, pressing and scraping until it holds its shape when pressed against the side of the bowl — if it slides freely it is too wet and will flow away from the fish during steaming. Add no water; the lime juice provides sufficient moisture.
3. 3
   Coat both sides of each pomfret fillet generously and evenly with the green chutney paste, pressing it firmly so that it adheres to every surface, because inside the sealed parcel the coating acts as marinade and sauce simultaneously — a thin or uneven coat flows off the fish and the defining quality of the dish is lost. This is where the dish lives or dies. Every surface should be covered without gap.
4. 4
   Lay each coated fillet in the centre of a softened banana leaf section, fold the sides over the fish, then fold the ends underneath to form a neat, closed parcel, pressing along every seam so no gap remains through which steam and fragrance can escape. Tie with kitchen string or secure with toothpicks along every edge and confirm it is shut.
5. 5
   Place the parcels in a steamer basket in a single layer and steam over vigorously boiling water for 15–20 minutes, checking at 15 minutes by pressing the top of a parcel gently — the fillet beneath should feel just firm, no longer soft and yielding. Do not exceed 20 minutes, as pomfret is a delicate fish that tightens and dries quickly with additional heat, losing the yielding, moist texture the dish depends on.
6. 6
   Transfer the parcels unopened to the table and open each one at the moment of serving, so the escaping steam carries the full herb-coconut fragrance in one concentrated release rather than dissipating in the kitchen. The chutney should form a set, vivid green crust against the white fish and the banana leaf.