Patra-ni-machhi, like many other Parsi specialties, is born out of the unique story of a group of Zoroastrians who fled Persia to escape religious persecution. Their boats washed ashore in coastal Gujarat, where they managed to both retain their identity and adjust to local ways. Similarly, their recipes retain traditional Persian elements and techniques, even while incorporating local ingredients.
In the case of patra-ni-machhi, plump slices of pomfret (tilapia for khipi) are smothered in a green coriander-coconut-mint chutney that is sweet, hot, and tangy at the same time. These are individually wrapped in banana leaves and steamed in vinegar-infused water.
Vegetarian option available with eggplant.