Patrani Macchi recipe - The famous Parsi fish in coriander coconut chutney steamed in banana leaf

Patra Ni Machhi - This is the most wanted Parsi recipe of all times. It is very simple to make and extremely delicious to eat
This is a celebratory dish which is served at all Parsi weddings and Navjotes.
Authentically we make this with Silver pomfret, however you can make it with any fish of your choice.

Ingredients
2 medium Silver pomfrets cut in 4 to 5 large pieces
1 and 1/2 cup fresh grated coconut
1 and 1/2 cup fresh coriander
1/2 cup min leaves
6 green chillies
5 garlic cloves
1 and 1/2 tea spoon cumin seeds
2 tea spoons sugar
2 tea spoons salt
3 table spoons lemon juice
4 banana leaves cut in the centre and stem removed
Cooking twine or thread to tie the banana leaves

Mehtod
Grind to paste and make a chutney with the grated coconut, coriander leaves, mint leaves, green chillies, garlic, 1 tea spoon salt, sugar, cumin seeds and 2 table spoons lemon juice.
Refrigerate for 20 minutes, this will make the chutney thicker and the application will be better
Add 1 tea spoon salt and 1 table spoon lemon juice to the fish and rub well and keep aside. This will remove the fishy smell.
Wash the banana leaves and cut the centre stem off.
Lightly heat each leaf on the stove, as this will make the leaf soft and flexible and it will not tear while folding
Take 2 table spoons of the chutney and layer at the bottom of the leaf and place the fish on this chutney. Cover the fish with additional 2 table spoons of the chutney
Wrap this fish with the banana leaf closing all sides
Secure this with a cooking twine
Prepare the steamer, only when it is ready with steam coming out place the fish in the steamer
Steam the fish for 10 to 12 minutes
Remove and serve

Imp Note- If you need to serve the fish later and it has turned cold do not re steam it. Just place it in the microwave with the lid closed for 1 minute. This will heat the fish well and keep it moist