PATRANI MACHI (GRILLED FISH PARCELS)
People
Serves 4
Prep Time
30 min.
Grilling Time
6 min.
- People
- Serves 4
- Prep Time
- 30 min.
- Grilling Time
- 6 min.
the Ingredients
- 4 pcs. White Fish Fillets
- 2 pcs. Banana leaves
- Butcher’s twine
For the Chutney:
- ¼ Onion
- 2½ cm Ginger
- 4 Green Chilies
- 20 pcs. Fresh Mint leaves
- 2 teaspoons Olive oil
- 1 teaspoon Cumin seeds
- 3 Cloves Garlic
- ½ Lemon
- ½ teaspoon Turmeric powder
- ¼ bunch Coriander leaves
- ½ teaspoon Salt
Instructions
- 01 In a mixer-grinder or a pestle & mortar make a coarse paste out of the Chutney ingredients.
- 02 Place 2 fish fillets in the center of each banana leaf and apply 1 tbsp. of Chutney paste on top of each fillet.
- 03 Wrap the fish fillets in the banana leaves and tie using butcher’s twine to hold the parcel in place.
- 01 Preheat grill to 180°C for 15 minutes with the lid down.
- 02 Place the fish parcels over direct heat, cook with the lid down for 6 minutes without flipping.
- 03 Check with a thermometer, once the core temperature reaches 65°C remove and serve hot.
In the kitchen:
Tip: Make sure you soak butcher’s twine before using them to avoid burning.
At the barbecue:
the Ingredients
- 4 pcs. White Fish Fillets
- 2 pcs. Banana leaves
- Butcher’s twine
For the Chutney:
- ¼ Onion
- 2½ cm Ginger
- 4 Green Chilies
- 20 pcs. Fresh Mint leaves
- 2 teaspoons Olive oil
- 1 teaspoon Cumin seeds
- 3 Cloves Garlic
- ½ Lemon
- ½ teaspoon Turmeric powder
- ¼ bunch Coriander leaves
- ½ teaspoon Salt