This year, Navroze falls on the August 17. As is usual, preparations for the festivity is commemorated in a grand fashion, with an elaborate and delicious spread of food being the main attraction, just like in any festival. Various Parsi dishes, such as sali boti (a mutton and potato preparation), chicken farchas, Patra ni Machhi (fish steamed in a leaf), mutton pulao, kid ghosh, dhansak dal, saas ni machchi (a thick white gravy with pomfret) spread across a table, making for a scrumptious sight.
On the occasion of Navroze this year, Chef Akshata Karkaria, Bakery and R&D, SodaBottleOpenerWala tells you how to prepare Patra ni Machhi and Ravo, a sweet dish that is traditionally served as breakfast.
Fish 1 kg
Fresh Coconut 250gm
Coriander (with stem) 500gm
Garlic peeled 50gm
Green chilli 10gm
Lemon juice 60ml
Whole Cumin (jeera) 5gm
Ice water to blend
Banana leaves 4
1. Grate the coconut fine, and keep all other ingredients ready.
2. Cut the fish into 60gm pieces
3. Marinate with salt and lemon juice
4. Keep for 1-2 hours.
5. Blend all the ingredients for the chutney. Keep aside
6. soften banana leaves on gas flame, and then cut away the stalk and cut into squares large enough to wrap the fish pieces
7. once everything is ready, arrange the leaf on a clean surface, apply chutney and then the fish, and again top with chutney.
8. Pack the fish parcels with the help of a toothpick or string.
9. Steam in a rice cooker, or an idli steamer for 15 mins till the fish is cooked.
10. Serve with onion rings and garnish with lemon.
11. This can also be served with rice, and is a main course dish.
*Goes well with a refreshing citrus drink
*It is a popular Parsi dish, served on many occasions.
*If you don’t have a steamer, this can also be poached in hot water provided you have wrapped it tightly to prevent the chutney from coming out.
*The chutney can be refrigerated and used in the next few days also.
*Any kind of fish can be used, but traditionally fish fillets of Pomfret are used. Here we are using basa fish.
Rose water 1 tbsp
Cardamon powder 5gm
Charoli 15gm for mixing inside
Charoli, sauted raisin and roasted almond flakes for garnish
Slightly warm ghee in a non stick pan
Add semolina roast for few seconds
Add milk, water and sugar cook till u get desired consistency
Finally add cardamon powder, rose water and charoli
Serve in desired plate and garnish with sautéed raisin,charoli and roasted almond.