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Main course · Indian

Parsi Patra ni Machhi

40 min Serves 4 ~283 kcal/serving ~£8.80 (£2.20/serving) Dairy-freeGluten-freePescatarian

Dietary and allergen labels, nutrition and cost are worked out automatically from each recipe’s ingredients and are a guide only. Check the labels on what you buy yourself — especially for allergies or coeliac disease. More about recipe labels.

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Ingredients

  • 600 g tilapia fillets
  • 40 g fresh coriander
  • 40 g desiccated coconut
  • 2 fresh green chillies
  • 3 garlic cloves
  • 1 fresh lime, juiced
  • 1 tsp jaggery
  • 2 tbsp vegetable oil

Nutrition (per serving)

Calories
283 kcal
Protein
31.3 g
Carbohydrate
3.7 g
of which sugars
2.6 g
Fat
15.6 g
of which saturates
6.8 g
Fibre
2.3 g
Salt
0.22 g

Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.

Method

  1. 1

    Blitz the coriander, desiccated coconut, green chillies, garlic, lime juice and jaggery to a smooth green chutney.

  2. 2

    Spread the chutney thickly over both sides of the fish fillets.

  3. 3

    Wrap each fillet tightly in a square of foil, and rest for 15 minutes.

  4. 4

    Heat the vegetable oil in a steamer basket or heatproof dish set over simmering water and steam the parcels for 15-18 minutes until the fish flakes easily and is cooked through.

  5. 5

    Unwrap carefully and serve with rice.

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