Ilish Paturi:
“Ilish Paturi” is a traditional Bengali dish.
This dish is prepared by steaming the fish wrapped with a green leaf (for e.g. Bottle gourd or Pumpkin leaf, Banana Leaf). Fish is coated with a paste that is made of mustard, coconut, green chili, yogurt, and mustard oil. If prepared with Bottle gourd or Pumpkin leaf you can also eat the wrapper means the green leaf. Edible green makes the dish more delicious. This recipe is prepared with Bottle gourd leaf.
Prep time: 45 minutes
Cock time: 20 minutes
Serves: 4 People
- Cuisine: Indian
- Category: Non-Veg | Fish
- Course: Main
Ingredients:
- Ilish Mach or Hilsha Fish: 4 pcs (1 inch thick)
- Lau Pata or Bottle Gourd leaf: 8 big leaves
- Yellow Mustard Seed: 1 Tbsp
- Black Mustard Seed: ½ Tbsp
- Green Chili: 8 pcs
- Grated Coconut: ½ Cup
- Turmeric powder: ½ Tsp
- Salt: To taste
- Sugar: ½ Tbsp
- Mustard Oil: ½ Cup
- Plain Curd: 1 Tbsp
Preparation:
- Wash the fish chunks and marinate with a pinch of salt and turmeric powder.
- Soak the yellow and black mustard seeds in plain water for 1 hour or 15 minutes in warm water.
- Take a grinder and add soaked mustard seeds, grated coconut, salt, sugar, turmeric powder, 4 green chilies, and yogurt. Mix it well and make a smooth paste.
- Take the big size new Bottle Gourd leaf such that it can wrap the fish properly. Wash and clean the leaves and drain the water, keep the whole.
- Take the fish in a medium-size mixing bowl. Add the paste, use your hand to coat the fish properly. Make sure each and every part of the fish is well coated with the paste.
- Once coated properly add 1 tablespoon of mustard oil and coat it again. Keep it aside to marinate for 15 minutes.
- Place one leaf on a plate and brush mustard oil on it. Spoon some paste in the center of the leaf. Place one marinated fish over the mixture and pour some more paste over it.
- Top it with one whole green chili.
- Carefully fold the leaf from the sides. Make sure fish is wrapped properly and fully covered.
Procedure:
- Heat a tablespoon of mustard oil in a deep-fry non-stick pan. Once hot add the paturi (wrapped fish) side by side.
- Cover the lid and steam on low flame for 10 minutes on each side.
- Switch the flame off, cut the string, unwrap and serve it hot with steamed rice. Do not discard the green leaf and have it with rice.
Serves: 4 people
Serve with: Steamed Rice
Tips:
- Prefer to use a big size Ilish which is near 1 kilo.
- While coating the fish add mustard oil after the first coat. It will help to coat properly.
- Do not use very old or hard coconut. Use fresh new soft coconut to make a smooth paste.
- Use edible leaves like Bottle gourd or Pumpkin leaf to add extra flavour.
- Do not use old leaves.
- During wrapping, top off with a whole green chili to add chili flavour. Do not split the chili, instead of aroma, it will add a hot flavour to the fish.
- Tie the wrap with a cotton string. Don’t use synthetic, it will melt when heated.
- Wrap with two leaves because during frying time outer layer will become crunchy and the inner layer will help to keep the paste intact.
- Use a non-stick frying pan to prevent the wrap from stickiness
