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Fish, South and Southeast Asian

Patra ni machhi with rice

Patra ni machhi is a Parsi fish dish cooked in a sealed parcel, coated in a green coconut and coriander chutney, served with basmati rice. For 4 people, it takes 40 minutes and is rated easy, at €4.20 per person. The key is a thick chutney that clings to the fish instead of running off during cooking.

Tonight, a Parsi fish coated in green coconut coriander chutney, steamed in its own parcel, fragrant and light.

Patra ni machhi with rice
Total time
40 min
Difficulty
Easy
Cost per person
€4.20
Calories per person
500 kcalcalculated by Kiloach, your weight coach
Season
Spring, Summer, Fall

Patra ni machhi comes from Parsi cuisine, the community settled around Bombay in India. The fish cooks sealed inside its parcel, protected by a green paste of coconut, coriander, mint and chili, which gives it a fresh, slightly sharp aroma and a very moist, almost melting texture. The basmati rice is mostly there to soak up the green juices that collect at the bottom of the paper.

It's a great weeknight dinner that breaks from the usual pan seared fish, without needing any special equipment or tricky technique. It suits anyone who likes herby, slightly spicy flavors, less so kids who are sensitive to chili. You can also serve it to guests, individual parcels always look a bit special on the table.

The ingredients

4 people

Fish counter

  • Cod or hake fillets 700 g

Pantry

  • Grated coconut 60 g
  • Ground cuminoften in the pantry 1 tsp
  • Sugaroften in the pantry 1 tsp
  • Basmati riceoften in the pantry 300 g
  • Saltoften in the pantry 1 pinch
  • Pepperoften in the pantry 1 pinch

Fruits and vegetables

  • Fresh coriander 1 bunch
  • Fresh mint 5 sprigs
  • Green chili 2
  • Garlic 3 cloves
  • Lemon 2

Allergens Fish

The step by step recipe

  1. Blend the coconut, coriander, mint, chilies, garlic, cumin, sugar, the juice of one lemon and some salt into a thick green paste.

    Add water a spoonful at a time, you want a paste, not a sauce.

  2. Lightly salt the fillets, then coat them generously with chutney on each side.

    Massage the chutney into the flesh with your fingers so it sticks.

  3. Wrap each fillet in parchment paper, folded into a tightly sealed parcel.

    Fold the edges twice, no juice should be able to leak out.

  4. Steam the parcels, or bake them at 190°C. 15 min

    Steaming keeps the fish very moist, it's the traditional way to cook it.

  5. Cook the basmati rice and serve the parcel opened, with the rice and a lemon wedge. 12 min

    Spoon the green juice from the bottom of the parcel over the rice.

Our tips to get it right

  • Pick thick, very fresh fillets, thin fish dries out quickly even inside a parcel.
  • Taste the chutney before spreading it and adjust the chili to your taste, it comes through stronger once cooked than raw.
  • If baking, set the parcels on a cold baking sheet and start checking at 12 minutes, cod turns dry fast once it's past done.

The variations

  • Swap the cod for hake, pollock or even salmon, they all handle this steaming method well.
  • For a vegetarian version, spread the same chutney on thick slices of zucchini or eggplant and cook them in a parcel.
  • To save time, make the chutney the day before and keep it in the fridge, then you just coat the fish and cook.

What to serve it with

  • A hot cup of chai
  • Crispy papadums as a starter
  • A cucumber and yogurt salad

Storage

Cooked fish keeps for 1 day in the fridge in a sealed container, not longer since fish doesn't hold well. The raw chutney freezes nicely in a small jar. Reheat the fish gently, steamed or covered in the oven, so it doesn't dry out.

Questions about this dish

Can you bake patra ni machhi instead of steaming it?

Yes, baking at 190°C works really well and is simpler at home. Steaming gives a slightly moister fish, but the difference stays small.

Can you make the chutney ahead of time?

Yes, you can blend it the day before and keep it in the fridge in a sealed container. It makes weeknight dinner much easier, you just coat the fish and cook.

Can you replace the grated coconut?

You can use fresh grated coconut if you can find it, the flavor will be even more pronounced. Avoid coconut milk, it would make the chutney too runny.

How do you know when the fish is done?

Open a parcel and check that the flesh flakes easily with a fork and looks opaque. It usually takes 15 minutes, a bit longer for thicker fillets.

How long does it take to make a patra ni machhi, Parsi fish in coconut coriander chutney, with rice?

Count 40 min in total, prep and cooking included. The recipe is rated “easy”.

How many calories are in a patra ni machhi, Parsi fish in coconut coriander chutney, with rice?

About 500 kcal per serving, for a recipe meant for 4 people. Calories are calculated by Kiloach, your weight coach, the app that partners with Mon Chou.

How much does a patra ni machhi, Parsi fish in coconut coriander chutney, with rice cost?

About €4.20 per serving, or €16.80 for 4 people, based on average supermarket prices.

What allergens does this recipe contain?

This recipe contains fish. Always check the labels of the products you buy.

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