India x Mexico
Patra ni machhi tamales
The Parsi wedding fish parcel and the Oaxacan tamale share a banana leaf and a love of steam.
100 minTime
18 gProtein each
mediumSpice
Make it your way
Grandma's wayThe original. Handle with reverence.
The original413kcalsame
18 gproteinsame
5 gfibresame
100minutessame
Per serving, worked out from the ingredient table.
Ingredients
Method
7 steps- 1Grind coconut, coriander, mint, chillies, garlic, cumin, sugar, lemon juice and 1/2 tsp salt to a thick paste with little water.
- 2Rub the fish with 1/2 tsp salt and a third of the chutney.
- 3Beat the ghee with baking powder and 1 tsp salt for 2 minutes until fluffy. Add masa and warm water and beat 3 minutes to a soft, spreadable dough.
- 4Pass the banana leaf squares over a flame for a few seconds each to soften.
- 5Spread 3 tbsp masa on each leaf, add a fish strip and a spoon of chutney, then fold the masa over and wrap the leaf into a tight parcel.
- 6Steam the parcels in a steamer over boiling water on medium heat for 45 minutes. Check every 15 minutes and add hot water if the pot is nearly dry.
- 7Rest 10 minutes and serve in the leaves with lime wedges and the rest of the chutney.
Serve it like this
Set one parcel on a plate with the leaf peeled open like petals. Spoon a line of green chutney beside it and add a lime wedge.
