Patrani Macchi

It‘s green all the way! The prawns were a huge hit among friends and family. Your feedback gives me a sense of reassurance, so please write to me in the comments box below once you’ve tried the recipe.  This time we are doing steamed fish with herb marinade.

I don’t know a single meat lover that dislikes seafood. I however know of vegetarians that freak out on seafood. My personal favorites are squid and prawns.

This is typically the Parsi way of cooking fish. We have quite a few joints in Pune that serve amazing Parsi food; Bun Maska, Sali ghosht with thin potato straws and the thirst quenching Raspberry soda. Those who’ve never been to quaint Parsi joints are definitely wondering what I’m talking about. You got to try them!

For this recipe, I used Indian salmon popularly known as Rawas in Maharashtra. Indian Salmon has only a center bone making it less cumbersome to eat. You can use any fish of your choice, river or sea. This method of cooking is also extremely healthy as the fish is steamed.

Steamed fish doesn’t necessarily appeal to everyone’s palette. A lot of you out there probably believe steaming fish makes it bland. I partially agree with you which is why I land up pan frying Patrani Macchi. Read on to know the pan frying method. I steamed mine to give the dish an authentic edge!

What you need

So, we are going to wrap our fish with banana leaf irrespective of whether you choose to steam or fry the fish.

Before that, ensure you wash your fish thoroughly and pat dry with paper napkins.

To make the herb marinade, grind all the ingredients except the fish, lemon and of course, the banana leaf with a tablespoon or two of water into a smooth paste. Season the marinade to taste with salt.

Rub the marinade on both sides of the fish and set aside for not more than 5- 7 minutes.

Meanwhile, the healthy ones pull out your steamers and prepare for steaming. (Fill steamer with a little water and heat through with a lid on)

Pan frying will require heating up a flat pan.

Wipe banana leaf with a clean wet cloth and give it some drying time.

There’s my steamer! I use this bulky steamer to make momos as well. I only wish it was more accommodative 😉

Now wrap and tie up your fish any fashion you like with the banana leaf and a sturdy thread ensuring no part of the fish remains uncovered.

Proper wrapping will help seal the flavors.

If steaming, place the fish in the steamer and steam for 4-6 minutes on medium to high flame.

To pan fry, heat a little oil in the pan and place wrapped fish on the hot pan and fry covered (as the tendency to spurt is very high) for 3-5 minutes. Flip over and fry until done.

To check for doneness, pierce a knife through the leaf into the fish. Smooth penetration of the knife definitely means you can get the serving platter ready!

Place the fish on the platter and open up with a pair of scissors. Squeeze lemon juice and serve with extra lemon wedges.

This dish is a keeper!

Have a great day!


Fish 2 big slices

Coriander half a bunch

Garlic 3 cloves

Grated coconut 1 tbsp.

Green chili 1 big

Cumin 1 tsp.

Banana leaf 1 or 2

Lemon 1

Water 1-2 tbsp.

Salt to taste


Clean fish and dry with paper towels. Grind coriander, garlic, cumin, coconut and green chili into a smooth paste with water. Season the marinade with salt and rub on both sides of the fish. Set the fish aside for 5-7 minutes. Meanwhile, prep the steamer and the banana leaf. Wrap the fish with banana leaf with a thread and steam for 4-6 minutes on medium to high flame. Place the fish on a plate and cut open the banana leaf with scissors. Squeeze lemon and serve hot!