Friday, July 17, 2009

Patra ni Machchi

Use fresh pomfrets for this recipe, if you can. I don't get good quality pomfrets here. and then Salmon is good for health too. We love salmon all smothered with green chutney and baked or steamed, wrapped in banana leaves. Those leaves also add a distinct flavor to this delicious delicacy.

Patra ni Machchi
Banana Leaves wrapped fish
4 salmon fillets
salt to taste
1/2 tsp turmeric powder
1 key lime juice

Grind to a fine paste
1/4 cup coconut
1/4 cup cilantro/coriander leaves, chopped
2 green chilies (or per taste)
1/2 tsp chili powder
1 1/2 tsp coriander seeds
1 tsp cumin seeds
1 tsp sugar
1/2 tsp turmeric powder
salt to taste
1 tbsp white vinegar (or per taste)
7-9 mint leaves

1 tsp oil or 4 puffs of oil spray

1. Clean and rinse salmon fillets.
2. Marinate with salt, turmeric powder and freshly squeezed key lime juice. Refrigerate till ready to use.
3. Take 4 pieces of banana leaves. The leaves should be such that each fillet will be wrapped from all the sides.
4. Spray some oil on the banana leaves or spread oil with a spoon.
5. Place each fillet and apply green chutney, both sides.
6. Wrap into 4 parcels.
7. Bring water to boil in a wide saucepan. Place a colander on top.
8. Place fillets in a single layer. Cover tightly. Let it cook for 15 minutes on a high flame.
9. Lower the gas. Let it cook for another 10 minutes.
10. While taking out, tilt the parcel to get water out. and serve along with lemon wedges.

Note -
1. You can even bake these fillets in pre-heated oven (400 F) for about 25 minutes.
2. When they are cooked, there is some water gathered inside the leaves envelope. I like to take it out before serving.
3. If you do not have banana leaves, aluminum foil can be used.


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