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PATRANI MACHI (GRILLED FISH PARCELS)

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  • People

    Serves 4

  • Prep Time

    30 min.

  • Grilling Time

    6 min.

People
Serves 4
Prep Time
30 min.
Grilling Time
6 min.

the Ingredients

08 Patrani Machi
  • 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

    In the kitchen:

  • 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.

    • Tip: Make sure you soak butcher’s twine before using them to avoid burning.

    At the barbecue:

  • 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.
Ingredients
Instructions

  • the Ingredients

    08 Patrani Machi
    • 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

      In the kitchen:

    • 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.

      • Tip: Make sure you soak butcher’s twine before using them to avoid burning.

      At the barbecue:

    • 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.

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