Thursday, 19 April 2012

Stuffed Pomfret in plantain leaf parcels

1 large pomfret
2 medium size onions
2 small tomatoes
1 cup pudina leaves
1/4 cup coriander leaves
4-5 garlic cloves
1 small green chillies
1/2 tsb jeera (cumin)
Lemon juice 2 tsb
salt as per taste
1 plantain leaf (to make the parcel. Alternatively use aluminium foil to wrap the fish)
1 tbs oil

To make pudina chutney:
  1. Wash pudina leaves and coriander leaves. Keep aside to dry.
  2. Grind pudina leaves, coriander leaves, green chillies, jeera, garlic by adding water as required. Add lemon juice and salt as per taste.
  3. Pudina chutney is done. Keep aside. 
For Marination of fish
  1. The fish should have a slit in an arc on one side from the head to bottom,and two straight slits on the other side.
  2. Wash the fish properly under running water. Mix 1 tsb salt, 1/2 tsb red chilli powder and 1/4 tsb turmeric powder. Marinate the fish and keep for 5-6 hours.
To make the masala (to stuff in the fish)
  1. Finely chop the onions and tomatoes. Heat oil in a pan and fry the onions. Add the tomatoes after the onions become transperant.  Add the pudina chutney and let all the water evaporate. Add red chilli powder, salt (if required) Add magic garam masala.
  2. Suff this masala into the fish (side slit)
  3. Wrap the fish in a plantain leaf and use a thread to make a parcel.
  4. Take a non stick pan and place the fish parcel. Heat the pan and cook the fish on both sides for 10 minutes.


  1. Any specific reason why you haven't used ginger? And any specific reason why you have used onion & tomatoes and cooked the chutney with them? Because the Parsis cook "Patrani Machchi" by just smearing the chutney inside & outside and then steaming the fish in a banana leaf.

    1. Hi, since I used pudina chutney, there is no ginger used. You are welcome to use ginger-garlic paste if u wish. I have been doing this recipe for many yrs now. This is not a Parsi dish. I had tasted a similar dish in Konkan. Have made some changes and this tastes good!