A simple recipe for Patra Ni Machhi in your Instant Pot . This is a classic Parsi Indian dish that’s full of flavor. Intimidated by seafood recipes in the Instant Pot? This steamed fish makes it easy.
What Does Patra Ni Macchi Translate As?
Patra refers to the banana leaf covering in this dish.
Machhi means fish.
So, fish that is wrapped in a banana leaf.
Patra Ni Machhi | Pressure Cooker Fish
This Patra Ni Machhi is a classic Parsi dish and is often served at weddings. But it’s so easy to make, you definitely should not wait until a wedding to try it.
Traditionally with this dish, the fish is steamed inside of banana leaves for a beautiful texture and presentation. You can oftentimes find them in Asian markets. Since it’s not an easy-to-find ingredient, I adapted this recipe to be easily made in western kitchens.
How To Make Patra Ni Machhi In Your Instant Pot
- Make the Green Chutney
- Slather the fish on both sides with the chutney.
- Wrap in parchment paper.
- Wrap the fish in parchment paper inside a pouch of foil before placing it in your Instant Pot .
- Add water to Instant Pot liner .
- Add trivet .
- Pressure cook on LOW pressure.
- Check for doneness.
How To Make Green Chutney
Making Indian Green Chutney is super simple and the leftovers will make you SO GLAD you tried this recipe. It’s the perfect dipping sauce for naan or to eat with cauliflower rice.
- In your blender, soak coconut with hot water.
- Chop the cilantro (coriander), garlic, jalapeño, mint leaves.
- Add water.
- Blend at low speed.
- Add lemon juice.
- Add water sparingly to keep the contents moving.
- Turn the blender to high until the chutney is puréed.
Get the full ingredient list and macros for this Indian Green Chutney here.
How To Make Oven Steamed Fish
- Follow the instructions for Instant Pot Patra Ni Machhi for how to properly season and wrap the fish.
- Preheat oven to 400F
- Bake wrapped fish on a nonstick pan for 5-8 minutes.
How To Make BBQ Steamed Fish
- Follow the instructions for Instant Pot Patra Ni Machhi for how to properly season and wrap the fish.
- Preheat your grill to 400F
- Grill wrapped fish for 5-8 minutes.
What Kind Of Fish Is Used For This Instant Pot Fish Recipe?
- Haddock
- Cod
- Tilapia
- Perch
- Pollack
Really, any type of firm white fish would work for this Instant Pot fish recipe. Use your favorite or whatever you have in your fridge.
Can You Use Frozen Fish?
Yes, you absolutely can make this a frozen fish Instant Pot recipe .
To do this, prepare the fish according to the directions and add 1 minute to the cooking time.
Want More Seafood Recipes?
- Ginger Scallion Fish
- Salmon with Orange Ginger Sauce
- Keto Salmon Bok Choy
- Miso Salmon
- Keto Sushi
After making this Instant Pot Patra Ni Machhi recipe, you’ll be a believer in making seafood in your Instant Pot. If you love this recipe as much as I do make sure you share it with your friends on Facebook and Pinterest to make it again soon.
Steamed Fish Patra Ni Machhi
Ingredients
- ▢ 1 pound ( 453.59 g ) tilapia filets , (or use other firm, white, mild fish, probably 2 large filets)
- ▢ 1/2 cup ( 118.29 g ) green chutney, , made from the recipe linked
- ▢ 1 1/2 cup ( 375 g ) Water
Instructions
- Cut the larger tilapia filets in half. Cut parchment paper to fit and wrap fully over each filet.
- Place fish on the parchment, slather on both sides with the green chutney. Use more for a spicier dish, less for a milder version.
- Wrap the fish in parchment, and wrap the parchment packet with foil.
- Place 1.5 cup of water in your Instant Pot, put in a trivet that will raise the fish above the water, place the filets on the trivet, and pressure cook at LOW pressure for 2 minutes, using quick pressure release once done.
- Carefully unfold one packet, being careful of the steam, to check fish for doneness. if not quite done, either cook for another minute or close the lid let it steam with the cooker turned off, using residual heat to finish cooking.
- Serve with rice, naan, cauliflower rice, or something mild on the side.
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Nutrition
Originally published April 21, 2017
Don’t forget to check out my other Ketocookbooks.
Keto Instant Pot, Keto Fat Bombs, Sweets, & Treats , and Easy keto in 30 minutes.
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Steamed Fish Patra Ni Machhi
Ingredients
- 1 pound tilapia filets (or use other firm, white, mild fish, probably 2 large filets)
- 1/2 cup green chutney, made from the recipe linked
- 1 1/2 cup Water
Instructions
- Cut the larger tilapia filets in half. Cut parchment paper to fit and wrap fully over each filet.
- Place fish on the parchment, slather on both sides with the green chutney. Use more for a spicier dish, less for a milder version.
- Wrap the fish in parchment, and wrap the parchment packet with foil.
- Place 1.5 cup of water in your Instant Pot, put in a trivet that will raise the fish above the water, place the filets on the trivet, and pressure cook at LOW pressure for 2 minutes, using quick pressure release once done.
- Carefully unfold one packet, being careful of the steam, to check fish for doneness. if not quite done, either cook for another minute or close the lid let it steam with the cooker turned off, using residual heat to finish cooking.
- Serve with rice, naan, cauliflower rice, or something mild on the side.
Steamed Fish Patra Ni Machhi https://twosleevers.com/patra-ni-machhi/
If all you’ve ever had is the American version of Hungarian Goulash, this authentic Porkolt recipe is going to change your mind forever about Goulash! Warm, comforting, and redolent with sweet paprika, this is the perfect stew for cooler weather.
Why Should You Make This Instant Pot Goulash Recipe?
- Quick. While this recipe isn’t ready in under 30 minutes like most of our recipes, you will still be impressed by how quickly the flavor is developed
- Easy. Brown the pork, saute the aromatics, and pressure cook. You’ll love the convenience of doing this all in your Instant Pot .
- Delicious. Deep, rich flavors your whole family will love.
- Authentic. An authentic Hungarian recipe that will have you making it again and again.
It’s real Hungarian Goulash , not whatever is billed as Goulash across any old recipe. It’s a thick meat stew, with meat, onions, and a few other vegetables, fragranced and flavored with Hungarian Paprika, and cooked until it’s soft and fork-tender.
The pressure cooker is perfect for tenderizing meat and infusing the flavor of the aromatics and the sweet paprika all into the stew. So if you’ve really wanted to try an authentic Hungarian Goulash or Hungarian Porkolt, here’s a super simple recipe that should work for you.
This recipe came to me from Adri Lewis, who I met via my blog and my facebook page. Without her, I’d have had no idea how to make this authentically. I mean, at all.
She posted this Hungarian Goulash recipe on the Twosleevers page and it looked so delicious that I immediately asked her if I could share it with all of you. I was so happy when she agreed, and here we are.
I mean, how many different recipes have you seen all over social media that bill themselves as a Hungarian Goulash recipe ? It’s hard to know what’s authentic and what’s not.
Adri’s recipe matches up very closely with what I’ve read about an authentic Hungarian Goulash recipe so I’m delighted to be able to share it with you.
What Is The Difference Between American and Hungarian Goulash?
If you are assuming that the difference between the two goulash recipes is just where you prepare it, you’re going to be in for a surprise.
American Goulash is traditionally tomato sauce, noodles, and beef cooked together. Sometimes people will refer to this as American Chop Suey.
Hungarian Goulash is more of a stew. The primary ingredient will be deliciously tender pork. It is often seasoned with onions and paprika for a deep and rich flavor.
What Is The Difference Between Hungarian Goulash and Beef Stew?
Well, first of all, it uses two different types of protein. One uses pork while the other uses beef.
As you know from my explanation above, Hungarian Goulash is pork seasoned with onions and paprika in a thick sauce. It is traditionally served over tarhonya to make a complete meal.
Beef stew may seem similar considering you use beef as the main ingredient and they both have a flavorful sauce. With Beef stew, you typically cook it with potatoes, carrots, and onions and the flavor is heavily dependant on the beef.
What Is Tarhonya?
So I decided to serve this Hungarian Goulash over tarhonya. Now if you aren’t familiar with tarhonya, it is an egg-based pasta that is often found in Hungary and Central Europe. It is sometimes referred to as egg barley or egg drops, and it’s absolutely delicious!
Tarhonya isn’t low carb, so if you’re living a low carb lifestyle you can omit the tarhonya. You can eat it by itself, with low carb noodles , or with any other low carb noodle alternative.
What Is The Recipe For Hungarian Goulash?
- Sprinkle meat chunks with salt and pepper to taste.
Turn your Instant Pot or pressure cooker to Sauté wait until hot, then add cooking oil.
Brown the meat — leave it alone for a few minutes to get a nice color.
- Remove to a bowl when nicely browned, and add the onion and bell pepper to your pressure cooker. Cook for about 5 minutes.
Add garlic and sauté til fragrant (30 sec or so)
Add remaining salt, tomatoes, stock/broth and paprika, and add the meat along with any juices. Stir well
Cancel the saute. Seal the lid
Push the meat/stew button and adjust the time to 25 minutes.
Allow it to release pressure naturally for 10 minutes, and then release any remaining pressure.
Cancel the keep-warm function and turn on Sauté
Mix the cornstarch with a little water, and add this to the stew. Bring to a brief boil to thicken
Serve over starch of your choice with a big dollop of sour cream. Traditionally it would be Tarhonya but you can also use potatoes or rice.
How To Make Tarhnoya
- Sauté tarhonya in butter until deeply toasted. Some of the nuggets should be pretty dark brown
Heat the broth in a separate pot or the microwave until boiling
Pour hot broth over the tarhonya .
- Cover and simmer on low for 20 min until tender
- Season to taste
Tips and Tricks on Making Hungarian Goulash
- You can make this with beef rather than pork without adjusting cooking times.
- It is very important to use SWEET Hungarian paprika and not hot or smoked. Otherwise, you are going to blow the top of your head off.
- I often don’t brown the pork, but rather chuck everything into the pot in one go and cook it, and it tastes JUST fine.
- If you’re having trouble finding tarhonya , try searching for egg barley or egg drop noodles instead (both are alternate names for tarhonya). You can also purchase it online .
- If you don’t want to bother with tarhonya , you can also serve this over steamed rice or regular noodles like a standard goulash.
- If you want to keep this low carb, you can eat it without the tarhonya or over low carb noodles instead.
Watch a video on How to Make Hungarian Porkolt with Tarhonya
Want To Try More Amazing Authentic International Dishes In Your Instant Pot? Check These Out!
- Try out this Authentic Russian Borscht ! It’s delicious!
- Another fantastic international recipe to try in your Instant Pot or pressure cooker is my Chicken Vindaloo . Make this delicious dish from scratch in less than an hour!
- This Nigerian Fried Rice recipe is absolutely bursting with flavor! Make it in a fraction of the time by making it in your Instant Pot.
Hungarian Goulash
Equipment
- Instant Pot
- STAINLESS STEEL MEASURING CUPS
- 12 inch Skillet
Ingredients
For Porkolt
- ▢ 2 pounds ( 907.18 g ) boneless pork ribs , country style, cut into 1-2 inch chunks
- ▢ 1 teaspoon ( 1 teaspoon ) Kosher Salt
- ▢ 1 teaspoon ( 1 teaspoon ) Ground Black Pepper
- ▢ 1 tablespoon ( 1 tablespoon ) Vegetable Oil
- ▢ 1 ( 1 ) Onion , diced
- ▢ 1 ( 1 ) Bell Peppers , of your choice, diced
- ▢ 4 cloves ( 4 cloves ) Garlic , minced
- ▢ 15 ounces ( 425.24 g ) Canned Tomatoes
- ▢ 3 tablespoon ( 3 tablespoon ) Sweet Hungarian Paprika , DO NOT USE smoked Spanish paprika
- ▢ 2 cup ( 470 g ) Chicken Stock
- ▢ 1 tablespoon ( 1 tablespoon ) Cornstarch , dissolved
- ▢ Sour cream to serve
Tarhnoya
- ▢ 1 cup ( 236.59 g ) Tarhonya
- ▢ 2 cups ( 470 g ) Chicken Broth
- ▢ 1 tablespoons ( 1 tablespoons ) Butter
- ▢ 1 teaspoon ( 1 teaspoon ) Kosher Salt
- ▢ 1 teaspoon ( 1 teaspoon ) Ground Black Pepper
Instructions
For Porkolt
- Sprinkle meat chunks with salt and pepper to taste.
- Turn your Instant Pot or pressure cooker to Sauté wait until hot, then add cooking oil.
- Brown the meat – leave it alone for a few minutes to get a nice color.
- Remove to a bowl when nicely browned, and add the onion and bell pepper to your pressure cooker. Cook for about 5 minutes.
- Add garlic and sauté til fragrant (30 sec or so)
- Add remaining salt, tomatoes, stock/broth and paprika, and add the meat along with any juices. Stir well
- Cancel the saute. Seal the lid
- Push the meat/stew button and adjust time to 25 minutes.
- Allow it to release pressure naturally for 10 minutes, and then release any remaining pressure.
- Cancel the keep-warm function and turn on Sauté
- Mix the cornstarch with a little water, and add this to the stew. Bring to a brief boil to thicken
- Serve over starch of your choice with a big dollop of sour cream. Traditionally it would be Tarhonya but you can also use potatoes or rice.
For Tarhonya
- Sauté tarhonya in butter until deeply toasted. Some of the nuggets should be pretty dark brown.
- Heat the broth in a separate pot or the microwave until boiling.
- Pour hot broth over the tarhonya .
- Cover and simmer on low for 20 min until tender.
- Season to taste.
Watch The Video
- You can make this with beef rather than pork without adjusting cooking times.
- It is very important to use SWEET Hungarian paprika and not hot or smoked. Otherwise, you are going to blow the top of your head off.
- I often don’t brown the pork, but rather chuck everything into the pot in one go and cook it, and it tastes JUST fine.
- If you’re having trouble finding tarhonya , try searching for egg barley or egg drop noodles instead (both are alternate names for tarhonya). You can also purchase it online .
- If you don’t want to bother with tarhonya , you can also serve this over steamed rice or regular noodles like a standard goulash.
- If you want to keep this low carb, you can eat it without the tarhonya or over low carb noodles instead.
