Patrani Machchi

 

 

P a t r a n i   M a c h c h i

 

Parsis, a fun loving community, very generous and fond of sharing their food.

"Maiji" was the oldest grandmother I had seen. She was 90 + and lived across my bungalow, parallel to the railway track, close to Bandra (West) railway station.. We were kids then just 8 or 9,

age was not a factor. Maiji's lean figure with the thousand wrinkles on her face and her warm smile, always attracted us. Everyday she would be brought on the verandah and put in an arm chair with her legs propped up on a small stool.

We played around her and when we were about to leave she would call Pillu, "Pillamai", as we addressed her was the family friend who lived in the next house ,but spent the day looking after Maiji till her bachelor sons returned from work late evening. Pillamai on Maiji's request would offer us sweets from a glass jar. That was my first association with Parsis.

On Navroze day we waited for them to return from the Agiary, they would be wearing their new clothes. That one day in the year Pillamai would step into our house which was just opposite theirs and offer us a plate of Sweet Vermicilli Sev. Sal Mubarak  Maiji. Sal Mubarak Pillamai.

Fifty Four long years have passed . They all have bid me adieu.
Left with fond memories, memories I share with you.
I am also sharing one of the most preferred Parsi dishes, Patrani Machchi, served on every Parsi marriage patra.

 

 

Patrani Macchi:

 

A delicacy served in every Parsi wedding.

 

Ingredients: 

• 800gms fish usually Pomfret.
• 6tbs malt vinegar
• Banana leaves to wrap each fillet
• 2tbs Groundnut oil
• 3 lemons

The Coconut Chutney: 

• 1 1/4 cup fresh coconut scraped

• 1cup coriander leaves.
• 6 green chillies
• 2tbs garlic
• 1tsp red chilli powder
• 7 1/2tsp coriander seeds
• 5tsp cumin seeds
• 4tbs lemon juice
• salt to taste
• 2tbs sugar.

 

The Fish:  

• Clean pat dry the cut fish pieces, you can fillet them, sprinkle vinegar, salt and marinate for 30mins.

The Banana Leaves:

• Trim wash and wipe

The Chutney:

 

Grate coconut add chopped coriander leaves slit deseed green chillies, chop garlic, red chilli powder coriander seeds, cummin seeds, lemon juice and grind to a fine paste.

• Apply this chutney all over the fish pieces, apply oil on banana leaf and wrap each piece separately.
• Put these fish packets in a steamer  and steam for 30mins.
• Unwrap the fish packets serve with the plantain leaf and a slice of lime.