Pomfret steamed in banana leaf with green chutney

Name: Pomfret steamed in banana leaf with green chutney
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 2 portions

A Gujarati/Parsi-inspired patra ni machhi: pomfret fillets coated in a mild coriander-coconut chutney, steamed in banana leaf until fully cooked and flaky.

Prep: 20 min
Cook: 20 min
Total: 40 min
Portions: 2

Moderate
Pregnancy
Omega-3-containing
High-protein
Lower in saturated fat

Make this recipe

Portions

Ingredient quantities update automatically. Cooking times may need a little adjustment when you change the batch size.

Swap an ingredient

Only swaps that keep this recipe pregnancy-safe are offered. Allergen information below updates when you choose one.

Ingredient unavailable: use tilapia or basa fillets instead of pomfret fillets
Ingredient unavailable: use parchment paper instead of banana leaf

Ingredients

For 2 portions. Tick items as you go — nothing is changed for anyone else.

2 fillets pomfret fillets, about 300 g total
1 cup fresh coriander leaves, about 30 g
0.5 cup grated coconut, about 50 g
1 chilli green chilli, optional
1 lemon lemon
2 cloves garlic
2 pieces banana leaf, washed and lightly warmed to soften

This recipe contains foods that can contribute to a varied and balanced diet during pregnancy.

Method

Step 1. Grind the coriander, coconut, green chilli, garlic and lemon juice to a smooth chutney.
Step 2. Coat the pomfret fillets generously with the chutney on both sides.
Step 3. Wrap each fillet in a piece of softened banana leaf and secure with a toothpick or kitchen string.
Step 4. Steam over boiling water for 15–18 minutes, until the fish is completely opaque and flakes easily with a fork.
Step 5. Unwrap carefully and serve hot with rice.

Allergens for your selection

Contains: Fish

Ingredient brands and substitutions can change allergen content. Always check the labels on the products you buy.

Food safety

In pregnancy, cook eggs until the white and yolk are completely set, and cook chicken, mutton and fish right through until piping hot.
Use pasteurised milk, or boil loose milk and cool it before use; choose curd and paneer made from pasteurised or boiled milk.
Wash all vegetables and fruit in clean running water, and use safe drinking water for cooking, soaking and drinking.
Refrigerate leftovers within two hours (within one hour in hot weather), store cooked rice cold and reheat once until piping hot throughout.
Avoid raw or lightly cooked sprouts in pregnancy — cook sprouts thoroughly before eating.
No alcohol is used in this recipe.
Choose commonly available lower-mercury fish such as rohu, katla, mrigal, Indian mackerel (bangda), sardine (mathi), pomfret, hilsa in small amounts, tilapia or basa, and cook them thoroughly. Limit large predatory fish such as shark (sura), swordfish, king mackerel (surmai) and large tuna, which carry more mercury.
Steam until the fish is fully opaque and flakes easily; do not serve it undercooked.

Allergens

Contains: Fish

Ingredient brands and substitutions can change allergen content. Always check the labels on the products you buy.

Sources

Maternal nutrition — guidance for pregnant women — Ministry of Health and Family Welfare, Government of India, reviewed 10 September 2026
Fish and fishery products — standards and safe handling — Food Safety and Standards Authority of India (FSSAI), reviewed 10 September 2026