By Nandini Bhushan*
Much like the Indian culture, the cuisine of India is blessed with an immense range of traditional as well as regional food. Depending upon the availability of local vegetables, fruits, Spices and herbs along with the climatic factor, Indian food varies in choices. Each state is influenced with these choices making them unique and distinctive from one another.
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Patrani Machchi
The classic patrani machchi is a pomfret fillet coated with green coconut chutney, wrapped in banana leaves and steamed to perfection. Patrani machchi is a highly popular parsi seafood delicacy that is cooked mostly during navjyot, wedding and other special occasions.
Ingredients
Pomfret : 3
For green chutney
Grated coconut : ½ cup
Coriander leaves : ½ cup
Mint leaves : ½ cup
Garlic clove : 4
Cumin seed : 1 tsp
Green chilli : 4
Salt as per taste
Lemon juice : 1 tsp
Step 1
Marinate the fish fillet with lemon juice and salt and keep it aside .
Step 2
Grind together the grated coconut along with coriander leaves, mint leaves, garlic, green chilli, cumin seed and salt into a smooth paste.
Step 3
Squeeze the excess moisture from the fish fillet and coat each of the slices with green coconut chutney from both the sides.
Step 4
Wrap the coated fish fillet in the banana leaf with the help of a thread or tooth prick.
Step 5
Steam it for about 8 to 10 minutes or until the fish is done. Switch off the flame.
Step 6
Let it rest for another ten minutes. Serve it hot.
*Nandini Bhushan is a well-known food blogger
