Patra Ni Macchi Recipe
Summary
Ingredients
| Pomfrets | 2 Large | |
| Grated coconut | 1 | |
| Chopped coriander | 2 Cup (32 tbs) | |
| Chopped mint | 1 Tablespoon | |
| Fresh ginger | 1 Inch | |
| Garlic | 20 Clove (100 gm) | |
| Green chilies | 6 | |
| Peppercorns | 10 | |
| Cumin seeds | 1 Tablespoon | |
| Sour limes | 2 | |
| Sugar | 2 Tablespoon | |
| Salt | To Taste | |
| Banana leaves | 6 Large | |
| Vinegar | 1⁄2 Cup (8 tbs) | |
| Water | 1⁄2 Cup (8 tbs) | |
| Oil | 1⁄2 Cup (8 tbs) |
Directions
1. Wash the pomfrets twice, apply salt and set aside.
2. Grind the chutney masala till it is soft and buttery. Use half a cup of water if. necessary.
3. Prepare the banana leaves by removing the centre stalk. You will have twelve pieces now. Take one slice of fish at a time and smother it in the chutney. It should be well coated and then wrap it in one piece of banana leaf into a neat package. Tie with thin white thread. When all the slices are neatly packed take an aluminium tray and grease it with half a cup of oil. Place on a medium flame and arrange the packages on the hot tray. Leave for three minutes, then turn over once. Sprinkle with water and vinegar and cover tightly. Allow to cook over a low flame for 15 minutes, turning over the packages at least once. Serve immediately.
2. Grind the chutney masala till it is soft and buttery. Use half a cup of water if. necessary.
3. Prepare the banana leaves by removing the centre stalk. You will have twelve pieces now. Take one slice of fish at a time and smother it in the chutney. It should be well coated and then wrap it in one piece of banana leaf into a neat package. Tie with thin white thread. When all the slices are neatly packed take an aluminium tray and grease it with half a cup of oil. Place on a medium flame and arrange the packages on the hot tray. Leave for three minutes, then turn over once. Sprinkle with water and vinegar and cover tightly. Allow to cook over a low flame for 15 minutes, turning over the packages at least once. Serve immediately.
Chef
