RECIPE: Patrani Machi

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Patrani Machi by Kumar Mahadevan from Aki's restaurant.
1kg wild barramundi fillets
2 bunches coriander leaves
1 bunch mint leaves
8 green chillies
Juice of 1 lime
10g ginger
1 handful desiccated coconut
Salt to taste
Banana leaves
1. Portion the barramundi fillets into 200g serves.
2. Wash the mint and coriander in cold running water.
3. Soak desiccated coconut for half an hour, then drain.
4. Separate mint leaves from the stalk and clean.
5. Coarsely chop coriander leaves, stems and roots.
6. Add mint leaves, green chillies, ginger, desiccated coconut, lime juice and process through a blender to form a smooth paste.
7. Heat the banana leaves in order to make them pliable for wrapping the fish.
8. Smear this green chutney generously on the fish and wrap in banana leaves.
9. Steam the bundles for 10 minutes and serve hot.
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