Saturday, November 27, 2021

Patrani Machi

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

Steamed fish in banana leaves


• 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


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• 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



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