Parsi Patra-ni-Macchi, a steamed flavorful fish preparation, is a staple at weddings and special occasions. The word patra means "leaf," and the dish is traditionally prepared by steaming fish & chutney wrapped in banana leaves.

In India, a firm-fleshed fish like pomfret or rawas (Indian salmon) would typically be used. For my version, I prefer cod, halibut, pink salmon, or tilapia fillets, which are more readily available in Western countries.

The beauty of this recipe lies in its balance of bold spices and simplicity. A quick sauté of onions, garlic, and tomatoes forms the foundation, while the heat from chili powder and/or fresh green chilies is entirely customizable, making it perfect for those who love a fiery kick or prefer a milder version.

Having settled on the western coastline of India, this Parsi curry is a testament to the coastal regions of India that have shaped Parsi cuisine over centuries. At its heart lies a smooth, aromatic blend of coconut, lentil flour, and a carefully curated mix of Indian spices. The result? A luscious, creamy curry that’s as comforting as it is flavorful.

Among us Parsi Zoroastrians, a special occasion generally calls for a rather simple and super-delicious meal of Dhan Dar- Patia- Parsi-style lentils using yellow split peas/pigeon pea, served on a bed of fluffy and aromatic basmati rice, served with a side of this Parsi celebratory preparation: a spicy and tangy Seafood Patia (also called Patio!), which generally uses either shrimp or fish, though it’s totally fine to use a seafood mix.

Refreshing island flavors over lightly spiced flaky tilapia or fish of choice. The topping is created with fresh diced tomatoes, herbs, lemon juice and an olive oil tempering of garlic, spices and green chilies.