Patra ni Machhi

Name: Patra ni Machhi
Yield: makes 4 servings
Ingredients: 8 dried banana leaves (page 230), each about 8 inches square; 5 garlic cloves, chopped; One 1 1/2-inch piece fresh ginger, peeled and chopped; 3 small hot fresh green chiles, stemmed, seeded, and minced, or to taste; 1 cup roughly chopped fresh cilantro leaves; 2 tablespoons roughly chopped fresh mint leaves; 1 cup unsweetened shredded coconut, rinsed and drained; 2 teaspoons ground cumin; 3 tablespoons fresh lime juice; 3 tablespoons corn, grapeseed, or other neutral oil; Salt to taste; 1 1/2 to 2 pounds fillets of pomfret, pompano, mackerel, sole, flounder, or sea bass, cut into 8 pieces

December 14, 2011

One of the most popular dishes in Parsi (Zoroastrian) cuisine and wonderful with basmati (or brown) rice, this is traditionally made with pomfret, a fish that is not always readily available here. Use pompano, if you can find it, or any fillets, from mackerel to sole. You can prepare the banana leaf packages up to 3 hours in advance—just cover and refrigerate until ready to cook.

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