Tandoori Fish - 5, Patra-Ne-Machchi
Patra Ni Machchi - 5, Green Chutney Masala Fish
This is a tandoori or oven cooked fish, with the distinctive flavour of fresh Coriander and Mint Chutney. It is traditionally cooked wrapped in a banana leaf. However, cooking it wrapped in Aluminium foil gives just as food a result. It tastes best when freshly cooked. It can also be cooked on a BBQ, wrapped in a foil. Serves 4
Edited January 2018
4 fish fillets, 1 per person - any fish of choice is fine
1 bunch of coriander leaves, washed and roughly chopped
1 small bunch of fresh mint leaves, washed (or 1 tbsp. mint sauce)
2 tbsp. grated coconut, fresh or desiccated. If using dessicated, soak in hot water for 30 minutes or so.
4-5 green chillies (to taste), stalks removed
1 raw green mango, peeled, stone removed and flesh chopped roughly (or a cooking apple, core removed and chopped)
1 lemon, rind removed and flesh quartered
1 tsp. of dry roasted cumin seeds or powder
Salt to taste (a bit of black salt added, gives better flavour)
2 tbsp. olive oil
Banana leaves cut into 4 large enough pieces to wrap each fish/fillet or aluminium foil or baking parchment/paper.
Wash and dry fish/fish fillets on a kitchen towel. Keep aside.
Put all marinade ingredients in a blender and grind to a paste.
Adjust salt/ chilli/ lemon to taste. It should be hot and spicy.
Cover fish fillets on both sides in this paste and marinate for a couple of hours, if possible overnight.
Unless you have access to fresh banana leaves, cut 4 pieces of aluminium foil or banana leaves, large enough to wrap around each fillet. Brush it with oil.
Place fillets on top, wrap foil/banana leaf/parchment paper around it to make a parcel.
Bake in the centre of a hot oven at 230C or 450F.
Cook for 10 minutes. When fish is cooked, it flakes easily if touched with a knife. Do not overcook fish. This makes it leathery.
Serve hot, freshly cooked, with salad or Plain Pulao Rice.
If you don't have an oven, you can cook this fish in a frying pan, with a little oil.