Main
Patra Ni Macchi - Steamed Fish in a Herb Paste
Chef Tushar Tondvalkar Darpan, 25 Jul, 2025 03:15 PM
Yield: 850 gms (80 gms per portion)
Ingredients:
- 100 gms desiccated coconut
- 150 gms cilantro
- 75 gms mint leaves
- 10 gms green chilies
- 30 gms garlic
- 20 gms ginger
- Juice and zest of 1 lemon
- 10 gms salt
- 250 ml water
Directions:
- Wash all the greens and keep them aside.
- Add all the ingredients above to a blender and blend at high speed. Make sure all the ingredients are ground into a smooth paste.
- Marinate any fish in the paste, approximately 80 g of paste for a 4 oz fish fillet.
- Wrap the fish and herb paste in a banana leaf and steam it for 10 minutes or until the fish is cooked.
MORE Main ARTICLES
Chef Gaurav Anand has been praised by numerous media outlets for the authenticity and innovation he brings to Indian cuisine.
Fast, fresh and simple, this mussels and pasta dinner can be on the table in 20 minutes.
It’s sweet and spicy, tender and satiny, and looks as sultry and seductive as a cauliflower could ever hope to become.
Indians (like many southerners) love buttermilk, so it’s a natural to use as a liquid spiked with Indian aromatics for the brine.
This one, based on a Hyderabadi version, is as delicate as any other biryani where the rice is as important as the protein.
Serve these tender potato and squash dumplings as part of your holiday spread in lieu of mashed potatoes
