Patrani Macchi

By Chef de Cuisine - Ajay Negi


  • Wash and clean the fish fillets and make some slits on them.
  • Marinate them with salt and 2 tbsps. Lemon juice and leave in fridge for 20min
  • Grind the coconut, chilies, garlic, ginger, lemon juice, oil and sugar.
  • Add salt to this mixture as well.
  • The consistency of the mixture should be thick.
  • Next take the banana leaves and cut them into half, clean them and wipe with a dry cloth.
  • Brush little oil on the leaves.
  • Coat the fillets with the herb marinade and leave in the fridge for 30min.
  • Place 1 masala coated fish fillet in the center of each piece of banana leaf and fold like a pouch
  • Steam for 10min or cook on a griddle 5 min each side.
  • Serve with lemon wedges and onion rings.


  • White fish - 4 fillets
  • Coconut grated - 100gm
  • Fresh Coriander - 1 bunch
  • Green Chilies - 2nos
  • Ginger - 2inch
  • Garlic Cloves - 3 nos
  • Lemon juice - 1 no
  • Oil - 2tbsps
  • Salt to taste
  • Sugar a pinch
  • Banana leaves  - 3nos (Baking Parchment)