Light & Zesty Steamed Fish in Banana Leaf (Patra Ni Machhi Style)

🌴 Why Moms Love It:

This gently steamed fish is full of flavour, easy to digest, and totally guilt-free. Wrapped in banana leaf and marinated in a mint-coriander chutney, it’s a Parsi-Goan fusion perfect for lunch or dinner — especially for new moms or those watching cholesterol.

🛒 Ingredients:

For the Fish:

• 2 fish fillets (pomfret, basa, surmai, or any boneless white fish)
• Salt, turmeric (for rubbing)

For the Green Chutney Marinade:

• ½ cup fresh coriander leaves
• ¼ cup fresh mint leaves
• 1 green chilli
• 1 tbsp grated coconut (fresh or desiccated)
• 1 tsp cumin seeds
• 1 garlic clove (optional)
• ½ inch ginger
• Juice of ½ lemon
• Salt to taste
• 1 tsp curd (optional, for creaminess)

Others:

• 2 banana leaves (or parchment paper)
• Cotton thread/toothpicks (if using banana leaves)
• Steamer or idli stand or wide-bottomed vessel with a rack

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🥄 Method:

1. Prep the Fish:
   Clean fish fillets and pat dry. Rub with a pinch of salt and turmeric. Set aside.
2. Make the Chutney Marinade:
   Grind all chutney ingredients to a smooth paste (add very little water). Taste and adjust lemon/salt.
3. Marinate:
   Coat each fish fillet evenly with the chutney. Let it sit for 10–15 mins.
4. Wrap & Steam:
   • Place each fillet on a banana leaf, fold like a parcel, and tie with thread or secure with a toothpick.
   • Steam for 15–18 mins until fish is cooked through.
5. Serve:
   Carefully unwrap the parcel and serve hot with steamed rice or millets. Drizzle lemon on top if you like it zesty.

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🌱 Health Benefits:

• 🐟 Lean Protein for muscle recovery and postpartum nourishment
• 🌿 Green Herbs support digestion and immunity
• 💧 Steamed, not fried – heart and liver friendly
• 🍋 Anti-inflammatory and low-carb