Patra Ni Mony
Jan. 15th, 2023 11:20 am![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
madbakerThis week's Resolution Recipe: Patra Ni Machhi (Steamed Fish in Chutney).
"This is a very popular Parsi dish in which fish is smeared with a generous amount of green chutney and steamed in banana leaf packets... The green chutney packs a flavorful punch with a hint of heat."
Chutney:
16 g fresh cilantro leaves and stems
23 g mint leaves
4-5 green bird's eye chilies, chopped
1" piece fresh ginger, peeled and chopped
4 cloves garlic (Ha! I used... more.)
100 g grated coconut
1/2 tsp cumin
1 tsp salt, or as needed (I did not so need.)
1/2 tsp sugar
juice of 1/2 medium lemon
2 Tbsp water
Fish:
4 banana leaves, cut in 12x12" squares (You can use parchment if banana leaves are unavailable)
4 4-oz skinless sea bass fillets or fish fillets of your choice
Make the chutney: in a blender or fud processor combine the ingredients. Process until they form a fine, smooth paste. Set aside.
Prepare the fish: wipe the banana leaves clean with a paper towel. Microwave each for 20-30 seconds, or lightly soak with boiling water, to make them soft and pliable. Place the prepared leaves on a flat surface. Smear about 1 Tbsp chutney in the center of each of the leaves. Place a fish fillet on top of the smeared chutney. Slather the fish with the remaining chutney.
Fold one side of the banana leaf over the fish, then fold the opposite side of the leaf over the first folded side. Fold the remaining sides underneath to secure the packet, using a toothpick to secure the loose ends if needed.
Add 1 c water to the CultPot. Place the banana leaf packets inside a steamer insert and that in the Pot. Steam for 3 minutes at low pressure. When done, quick-release the pressure.
Transfer each fish packet to a plate. Open the packets and gently tuck the loose ends of the leaves under the fish. Garnish with additional cilantro and red onion as desired.
What worked: Showy for small effort, nice flavor in the chutney.
What didn't: I used our high-powered drink blender and I should have used the fud processor; I had to add more water to get the cilantro to start blending and then it was a bit runnier than desired. The wife had prepped the ingredients and as we were out of green Thai chiles, used some dried red chiles which are significantly hotter. The chutney was a bit too hot for my comfort and definitely too hot for her.
Will I make it again? Maybe.
"This is a very popular Parsi dish in which fish is smeared with a generous amount of green chutney and steamed in banana leaf packets... The green chutney packs a flavorful punch with a hint of heat."
Chutney:
16 g fresh cilantro leaves and stems
23 g mint leaves
4-5 green bird's eye chilies, chopped
1" piece fresh ginger, peeled and chopped
4 cloves garlic (Ha! I used... more.)
100 g grated coconut
1/2 tsp cumin
1 tsp salt, or as needed (I did not so need.)
1/2 tsp sugar
juice of 1/2 medium lemon
2 Tbsp water
Fish:
4 banana leaves, cut in 12x12" squares (You can use parchment if banana leaves are unavailable)
4 4-oz skinless sea bass fillets or fish fillets of your choice
Make the chutney: in a blender or fud processor combine the ingredients. Process until they form a fine, smooth paste. Set aside.
Prepare the fish: wipe the banana leaves clean with a paper towel. Microwave each for 20-30 seconds, or lightly soak with boiling water, to make them soft and pliable. Place the prepared leaves on a flat surface. Smear about 1 Tbsp chutney in the center of each of the leaves. Place a fish fillet on top of the smeared chutney. Slather the fish with the remaining chutney.
Fold one side of the banana leaf over the fish, then fold the opposite side of the leaf over the first folded side. Fold the remaining sides underneath to secure the packet, using a toothpick to secure the loose ends if needed.
Add 1 c water to the CultPot. Place the banana leaf packets inside a steamer insert and that in the Pot. Steam for 3 minutes at low pressure. When done, quick-release the pressure.
Transfer each fish packet to a plate. Open the packets and gently tuck the loose ends of the leaves under the fish. Garnish with additional cilantro and red onion as desired.
What worked: Showy for small effort, nice flavor in the chutney.
What didn't: I used our high-powered drink blender and I should have used the fud processor; I had to add more water to get the cilantro to start blending and then it was a bit runnier than desired. The wife had prepped the ingredients and as we were out of green Thai chiles, used some dried red chiles which are significantly hotter. The chutney was a bit too hot for my comfort and definitely too hot for her.
Will I make it again? Maybe.
