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.
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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
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