Patrani Macchi – A parsi treasure wrapped in banana leaf

Patrani Machi

Stepping into Mumbai as a sales leader has always felt like being served a thali for the very first time—diverse, vibrant, and full of flavors waiting to be explored. Parsi cuisine , finds its special aura and nowhere is this culinary heritage more alive than in Mumbai, home to one of the largest Parsi communities. The city is dotted with iconic Parsi cafés and restaurants — from Britannia & Co. in Ballard Estate to Kyani & Co. near Marine Lines — each serving hearty plates of food that feel like a warm embrace. For travelers, exploring Parsi food in Mumbai is as essential as visiting Gateway of India or Marine Drive and a beautiful blend of flavors, and one of its crown jewels is this dish , Patrani Machi – a delicate fish preparation where fresh fillets are marinated in a vibrant green chutney and steamed to perfection inside banana leaves.

It’s a cultural experience that ties together history, tradition, and the city’s cosmopolitan soul. The banana leaf imparts a subtle aroma, while the coriander-mint chutney gives it that refreshing zing. Served with simple steamed rice, it’s a meal that feels indulgent yet healthy.

Is Patra Ni Macchi Healthy ?

Yes very much so. This is a dish that is steamed and not fried or cooked at all. There is zero oil used and the fish gets all its flavour from the chutney mixture once it’s steamed in the banana leaf.

Which is the best fish to cook Patrani Macchi?

Pomfret fish is a great choice to cook Patrani Macchi. This fish is full of flavor with an incredibly soft texture. Our fish is always kept chilled and never frozen. You can also use fish such as Tilapia, Seabass or Kingfish. These fish have soft textures and are flavourful when cooked.

Things you will need

Ingredients:

• 4 fish fillets (pomfret preferred)

• 1 cup coriander leaves

• ½ cup mint leaves

• 4 green chilies

• 6 garlic cloves

• 1-inch ginger

• 2 tbsp lemon juice

• 2 tbsp grated coconut

• 1 tbsp sugar

• Salt to taste

• Banana leaves, cut and softened over flame

  
  

Method:

1. Grind coriander, mint, chilies, garlic, ginger, coconut, lemon juice, sugar, and salt into a smooth chutney.

2. Smear chutney generously on fish fillets.

3. Wrap each fillet in a banana leaf and secure with thread.

4. Steam for 15–20 minutes until cooked.

   
   

Serve hot with rice and a squeeze of lime — a perfect taste of Parsi tradition!

And so so easy

Enjoy the goodness