Patrani Macchi

Steamed Fish on Banana Leaves

Chef Kundan from Karma Royal Haathi Mahal shares this secret recipe from the menu at Casa Lisboa at Haathi Mahal resort. It features banana leaves that provide such a beautiful way to present meals such as plates, wraps and parcels.  In the  ‘Patrani Macchi’, the banana leaves are used for wrapping fish for grill-steaming – the fragrant leaves help to seal in moisture and infuse a subtle aroma.

P.S. You can usually pick up banana leaves at any local Asian grocery.

  • Prep Time40 minutes
  • Cooking Time20 minutes
  • Serve2
  • 2 nos
  • 100 gms
  • 25 gmns
  • 2 nos
  • 3 cloves
  • 1/4 cup
  • As per taste
  • 1 table spoon


  • Clean the fish. Make small slits on both the side of fish. Add salt and lemon juice and keep it marinated for 15 minutes.
  • Make a paste by grinding together fresh coriander, mint leaves, green chili, grated coconut, and garlic in in a mixer by adding little water.
  • Coat the fish with freshly grinded paste.
  • Wrap the fish in banana leaf and steam the fish in a steamer for 20 minutes.
  • Serve hot.

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