Fish in a coriander, coconut and mint parcel (Patra ni macchi) from Made in India, Cooked in Britain: Recipes from an Indian Family Kitchen (page 137) by Meera Sodha

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Chaat salad

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • baileyverma on November 20, 2025

    We serve this as showstopper at dinner parties. Everyone loves having a little packet tied with twine to open to find a dish they never see in an Indian recipe. Truly tasty.

  • Meags on February 25, 2023

    Wow! Fantastic!! I didn't have enough cilantro, so I used Italian parsley too. Delicious!!

  • e_ballad on November 30, 2019

    Taking the previous reviewers’ notes under advisement, we went without the parchment paper - a lot of liquid was still released, though the fish fillets remained perfectly cooked & the coating was a great consistency. I’d recommend to others that you go the same route. A very quick & tasty dish.

  • patioweather on October 30, 2017

    I had to cook the cod a bit longer than the recipe instructed because some pieces were quite thick. This was lovely and everyone enjoyed it. It didn't look like the photo though because the fish released a lot of steam while cooking, making the coating more watery.

  • TrishaCP on June 05, 2016

    The flavor of this was outstanding. I didn't really get the point of the parchment paper wrap other than to replace the flavor-providing banana leaf traditionally used. If the fish was supposed to steam a la "en papillote"- it didn't really do so. But this is so delicious- who cares!?!

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