We often put Patrani fish on our specials menu in January/February when customers are looking for something healthy, or through the summer months for a deliciously tasty yet light option.
Patrani fish can be made with any white fish but is best with haddock or halibut. In India it is often made with Pomfret, which is difficult to get in the UK and not so popular because of its bones. It is however a great dish because it’s a deliciously light meal that can be made into a light lunch by pairing it with a crisp salad or you can transform it into something more substantial for dinner by teaming it with new potatoes and steamed vegetables or a tasty vegetable rice.
Patrani Fish originates from the Parsi community of India, where pieces of fish are steamed in banana leaf to help the fish keep its moisture. It is an absolute must on every Parsi festive menu and originates from this community’s seafaring and coastal days.
Zouk’s juicy Patrani Fish, which literally means fish in leaves, consists of succulent pieces of haddock fillet marinated in a combination of mint, coriander, coconut and green chillies. Each piece is carefully wrapped in banana leaf and gently steamed. It should be served immediately with steamed or boiled rice.
800 grams fish (haddock, halibut or pomfret)
salt to taste
banana leaves to wrap each fillet
30 ml groundnut oil
For coconut chutney:
100 gms fresh coconut
50 gms coriander
1 bunch of fresh mint
6 green chillies
20 gms garlic
5 gms chilli powder
15 gms coriander seeds
15 gms cumin seeds
60 ml lemon juice
Salt To Taste
15 gms sugar
Patrani Fish Recipe Preparation:
- 1. Cut the banana leaves into rectangles large enough to wrap the fish. Carefully heat the leaves over a flame or hotplate to soften them – this makes them easier to fold.
- 2. Clean and wash the fish and cut into 4 fillets. You can ask your fishmonger to do this for you. Cut each fillet into two.
- 3. Make horizontal slits on the pieces of fish and sprinkle them with vinegar and salt. Leave to marinate for 30 minutes.
- 4. Trim, wash and wipe banana leaves. Cut coconut into pieces. Clean and chop coriander and mint
- Wash, slit and remove the seeds from the green chillies. Peel garlic.
- 5. Now put all these and the remaining ingredients in the mixer/blender to make a smooth paste.
- 6. Generously coat the fish pieces with the chutney. Apply oil on the banana leaves and wrap each piece of fish separately.
- 7. Steam the wrapped fish pieces for 30 minutes. Cut lemon into wedges.
- After 30 minutes, remove fish from steam, unwrap arrange on a platter and serve with lemon wedges.
Zouk restaurants have new specials menus every month featuring an array of popular dishes from the Indian subcontinent. To view our February specials click here.