Parsi green masala fish (Patra ni maachi)

This is a classic parsi fish recipe. Fish is marinaded in lovely herby spices, then steamed in a banana leaf (if you can get a hold of them). Don’t fret if you can’t get banana leaves, a simple steamer will suffice.

Banana leaves can be found in the freezer section of most Asian supermarkets. They have a natural antiseptic which is why they are used as disposable plates in many parts of the world.

PREP TIME 15 minutes

COOK TIME 15 minutes


Prawn marinade ingredients

  • 750g skinless boneless white fish
  • 75g chopped coriander
  • 50g chopped mint leaves
  • 50g shredded fresh coconut
  • Juice of 1 lemon
  • 2 tablespoons garlic paste
  • 1 tablespoons oil
  • 2 teaspoons salt
  • 2 teaspoons ground cumin
  • 2 teaspoons green chilli paste
  • 2 teaspoons ground roasted cumin
  • Pinch of tumeric
  • 1 handful fresh corriander


In a large mixing bowl mix all the marinade ingredients and marinade the fish for at least 4 hours. I usually use a food processor to make the ingredients as smooth as possible

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