Food

Patra Ni Macchi - Steamed Fish in a Herb Paste

Chef Tushar Tondvalkar Darpan, 25 Jul, 2025

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.

Prev Next

MORE Food ARTICLES

Fig And Walnut Halwa

A Delicious and easy Vaisakhi Dessert

Kesari Gulab Aur Badami Kheer

Chef Gautam Mehrishi, a well-known celebrity chef, is a proponent of Indian food.

Chef Gautam Mehrishi

In his most trending show, Kitchen Magic, he brings professional and innovative global cooking techniques to the home kitchen.

Aloo Meat

Drawing appreciation for his vast body of work as a chef, in 2007, the Indian Ministry of Tourism decorated Chef Gill with the highest honour in the hospitality profession – The Lifetime Achievement Award – a first for a chef in India.

Ghutwan Gobhi

As the Corporate Chef of ITC, Manjit Singh Gill's knowledge and experience comes from over four decades of work in pioneering world-class restaurants curating traditional Indian food

Manjit Singh: Chef par Excellence

Reputed for his constant innovation in the world of gastronomy, he is a name to reckon with in the national and global hospitality and culinary industry.