Parsi Patra-ni-Macchi (Steamed Chutney Fish)

Many Parsi preparations center around the use of fish or seafood. This tradition stems from the community’s location in India, along the coastal states of Gujarat and Maharashtra, both of which offer easy access to fresh seafood.

Parsi Patra-ni-Macchi, a steamed flavorful fish preparation, is a staple at weddings and special occasions (fish holds auspicious significance in the Parsi community and is often imbued with symbolic meaning. More of an in-person story!). 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. Since banana leaves can be harder to find abroad, I often use a combination of parchment and foil for steaming the fish in a regular oven.

As always, feel free to tailor this dish to your preferences. The chutney used here is versatile and absolutely delicious — truly one of a kind. I took my mom’s help me create this recipe, as her chutney was always the highlight of any gathering where it was served. Since then, this staple chutney has delighted many customers during my catering days!

I like to serve Parsi Patra-ni-Macchi over a bed of basmati rice to soak up the flavorful juices. A wedge of lemon is always a great garnish and a perfect complement to any fish dish.