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Indian Recipe : Patrani Machi

This is a recipe from Parsi , India


  • 800 g fish
  • 90 ml malt Vinegar
  • Salt to taste
  • Banana leaves to wrap each fillet
  • 30 ml groundnut oil
  • 3 lemons

For coconut chutney:

  • 100 g fresh coconut
  • 50 g coriander
  • 6 green chilies
  • 20 g garlic
  • 5 g chili powder
  • 15 g coriander seeds
  • 15 g cumin seeds
  • 60 ml lemon juice
  • Salt to taste
  • 15 g sugar


  1. Clean and wash fish. Make fillet and cut each fillet into two. Make horizontal pieces. Sprinkle vinegar and salt and marinate for 30 minutes.
  2. Trim, wash and wipe banana leaves. Cut coconut into pieces. Clean and chop coriander. Wash, slit and remove the seeds from the green chilies. Peel garlic. Grind all these ingredients to make a smooth paste. Keep aside.
  3. Stuff fish pieces with chutney and spread the rest on both sides.
  4. Apply oil on banana leaves and wrap each piece separately.
  5. Steam the wrapped fish pieces for 30 minutes.
  6. Cut lemon into wedges. After 30 minutes, remove fish from steam, unwrap, arrange on a platter and serve with lemon wedges.

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Last Modified: 11/27/11.