Bring home the flavours of Nowruz with this Patrani Macchi recipe

Nowruz marks a new beginning, a new slate and a chance to start again. A 3000-year-old tradition, the Parsi New year is celebrated with much fervour.

The celebrations include a wide spread of delectable Parsi dishes. But in case you don't have the time to whip up a feast, indulge your taste buds with this Patrani Macchi.

Chef Shailendra Bhandari's recipe will leave you asking for more.


Patrani Macchi

Cooking time: 20 mins
Preparation time: 30 mins
Serves: 6

Ingredients

Pomfret steaks: 6
Fresh coconut (finely grated): 1
Green chilies: 3
Coriander leaves: 1 small bunch
Mint: 1 small bunch
2-inch piece of ginger
Garlic cloves: 3
Cumin powder: 1/2 tsp
Turmeric powder: 1/4 tsp
Lemon or lime juice: 4 tbsps
Salt: to taste
Large banana leaf: 1
Cooking oil: 1 tbsp

Method

- Place fish steaks on a large rimmed baking tray
- Drizzle lime juice over them and sprinkle salt. Flip pieces to fully coat with marinade. Set aside for 20 minutes
- In a blender, add coconut, chilies, coriander and mint leaves, ginger and garlic, cumin and turmeric powders, and salt
- Blend to form a smooth paste (Add little water, if necessary)
- Divide paste into 2 portions and use each portion to fully coat the pieces of fish on each side. Set aside
- Pat dry the banana leaf and smear lightly with oil on the smooth side
- Place one piece of fish in the center of each leaf and wrap into a neat parcel. Tie with twine or cotton string
- Cook in a steamer for 15 to 20 minutes
- Serve hot

- Shailendra Bhandari is the Executive Chef at The Metropolitan Hotel & Spa, Delhi.