Close X
Thursday, October 31, 2024
ADVT 
Food

Patrani Machi

BY Chef Kumar Mahadevan, 24 Sep, 2020
  • Patrani Machi

Steamed fish in banana leaves

Ingredients


• 800 g Barramundi fillets

• 1 tsp ground turmeric

• 2-3 banana leaves

• 1 bunch coriander, roughly chopped

• ½ bunch mint, roughly chopped

• 2 green chillies, roughly chopped

• 1 piece ginger (5cm), roughly chopped

• 90 g desiccated coconut

• 2 tsp mango chutney

• ½ tsp cumin seeds

• Juice of 1-2 Lime

• 6-8 black peppercorns

• Lime wedges, to serve

 

link to read  e-magazine on Issuu.com


Preparation


• Rub the fish with the turmeric and set aside to marinate for 15-20 minutes.

• Cut the banana leaves into 4-6 squares large enough to enclose a portion of fish. Line a large bamboo or metal steamer basket with baking paper to prevent sticking.

• Put the remaining ingredients, except the lime wedges in a small blender with half a teaspoon of salt and process to a coarse paste. Do not grind too finely or you will lose the texture of the coconut.

• Put a portion of fish into the centre of each banana leaf and apply a thick layer of the paste on top of the fish to completely enclose and put, fold side down, into a steamer basket.

• Cover with a tight-fitting lid and steam over a saucepan or wok simmering water for 10-15 minutes or until the fish is cooked through.

• Serve immediately in the leaves with the lime wedges.


Images contributed by Chef Kumar Mahadevan

 

MORE Food ARTICLES

Sugarfree Rasgulla By Chef Raveer Brar

Chef Brar has also represented India at the World Pastry Forum (WPF).

Beetroot Kachori

With over 15 years of experience in the food industry and over 10 years as executive and corporate chef across India and the USA, chef Ranveer has been recognized for his contribution to various cuisines by institutions such as The American Institute of Wine & Food (AIWF), Academy for International Culinary Art's (AICA) and James Beard House

Hot Chocolate Kulfi

When I was younger my grandma would bring me a Fudgsicle when she would pick me up from school during the summer. 

Ghughra Galette

In the galette version, the pie crust is filled with a frangipane-like filling using the ingredients typically found in ghughra.

Seero (Semolina Pudding)

My version doesn’t have much sugar, so feel free to increase or decrease the amount of sugar to your liking.

Diwali Delights by Hetal Vasavada 

It wasn’t until Vasavada was an adult living in San Francisco that she realized how much she missed the Indian sweets of her childhood.