Product Details

Ingredients:

• Fish: 4 fillets of bhetki (barramundi) or hilsa (ilish)
• Marinade:
  • 3 tbsp mustard seeds (yellow and black mixed)
  • 2-3 green chilies
  • 2 tbsp grated coconut
  • 2 tbsp mustard oil
  • ½ tsp turmeric powder
  • Salt to taste
• Wrapping:
  • Banana leaves (cut into squares, about 10x10 inches each)
  • Kitchen twine or toothpicks

Instructions:

1. Prepare the Mustard Paste:

   • Soak mustard seeds in water for 15 minutes.
   • Drain and grind them into a smooth paste with green chilies, grated coconut, and a little water.

2. Marinate the Fish:

   • In a bowl, mix the mustard paste with mustard oil, turmeric powder, and salt.
   • Coat the fish fillets generously with this marinade. Allow them to marinate for at least 30 minutes.

3. Prepare the Banana Leaves:

   • Gently heat the banana leaves over a flame or in a hot skillet to make them pliable.
   • Brush them lightly with mustard oil.

4. Wrap the Fish:

   • Place a marinated fish fillet in the center of a banana leaf. Add a dollop of extra marinade on top.
   • Fold the leaf to form a neat parcel and secure it with kitchen twine or toothpicks. Repeat for all fillets.

5. Cook the Fish Paturi:

   • Steaming: Place the parcels in a steamer and cook for 15–20 minutes.
   • Pan-Cooking: Heat a skillet and place the parcels in it. Cover and cook on low heat for 15–20 minutes, flipping the parcels midway.

6. Serve:

   • Remove the parcels from the heat and serve them hot, still wrapped, alongside steamed rice. Allow diners to unwrap the parcels for a fragrant and flavorful experience.

Enjoy the rich, aromatic flavors of this classic Bengali delicacy! 😊