Bhetki Paturi Recipe: There is no need to explain Bengalis and their love of fish. In fact, if you ask anyone in the world to define Bengali food, they will likely say “machher jhol” (fish curry). You will find many different kinds of fish and their endless dishes in Bengal.
One such iconic Bengali fish recipe is paturi. The word “paturi” derives its etymology from the word “pata,” which means leaf. Today, let’s learn this delicious Bengali style steamed fish with banana leaves. Shall we?
Bhetki Paturi Recipe: Ingredients
- 4 Bhetki fish fillets (cut to 4*2-inch pieces)
- 2 tbsp mustard seeds
- 1 tbsp poppy seeds
- 1/4 cup fresh coconut (more to garnish), grated
- 7 Green chillies (slit)
- 1 tsp turmeric powder
- to taste salt
- 1 Banana leaf (cut into 10*8 rectangles)
- 2 tsp mustard oil
Procedure
In a mixing bowl, combine the fish pieces with half a teaspoon turmeric powder and salt.
Make a paste of mustard seeds, poppy seeds, and green chilies in a mixer grinder with a little water.
Put the grated coconut in a mixing dish. Add the mustard seed paste, salt to taste, and the remaining turmeric powder. With a fork, combine the ingredients and produce a fine mixture.
Refrigerate them for an hour, covered.
Take the fish out of the fridge and toss it with a teaspoon of mustard oil.
Gently reheat the banana leaves over an open flame for 30 seconds, being careful not to burn them.
Place banana leaf pieces, shiny side up, on a platter and drizzle with mustard oil.
Now spread a teaspoon of marinated paste in the centre of the banana leaf, place one piece of fish on the paste and put another teaspoon of paste on the top of fish piece to cover the fish piece by the paste from both sides then place a green chilli on top of it.
