‘Paturi’ is a classic Bengali delicacy, where fish, prawns or dal coated or mixed with some certain traditional spices, and then wrapped up with banana leaves for further slow cooking. In this slow cooking method the banana leaves got burnt, and this burnt smell got infused into the food, the end result is a scrumptious out of the world taste, which is simply incomparable. Among all the paturi varieties Ilish Paturi is my favourite. And this is the most loved version of Paturi between Bengalis.
- Ilish/Hilsa fish- 7 pieces
- Mustard paste- 7-8 tbsp
- (You can mix yellow and black mustard seeds in equal proportion, if you want you can use only yellow mustard seeds or black mustard seeds for the paste also. Don’t forget to add the green chilies when you are making the paste) or Use readymade mustard powder (cookme or sunrise) available in the market.
- Green chilies- 7-8 (adjust according to your tolerance). Make a paste of green chilies if you are using store brought mustard powder. Otherwise use them as I have mentioned above (add them while making the mustard paste).
- Turmeric powder- ¾ tsp
- Nigella seeds/Kalojire/Kalonji- ½ tsp
- Mustard oil- 4-5 tbsp + more for greasing the banana leaves
- Banana leaves- 2
In a bowl add mustard paste, mustard oil, turmeric powder, salt (as per taste), nigella seeds and green chili paste. Mix well. Remember this mixture should be thick not watery. Add this mix to the freshly washed pieces of Ilish. Mix gently, keep aside.
Cut the banana leaves into rectangles. Keeping in mind that you need the leaf pieces to be spacious enough to wrap and parcel one piece of fish. Clean the leaf pieces with a wet kitchen towel. Grease the upper part of the leaf pieces with mustard oil.
For making the fish parcel; place 1 piece of banana leaf horizontally, and place another piece of banana leaf vertically on top of it forming a ‘+’. Now place 1 piece of fish on centre of this. Fold the end of the banana leaves, wrap and make parcel. Tie with cotton thread. Continue the same process for every piece of fish.
Grease an iron tawa (not nonstick) with mustard oil. Place the fish parcels/paturi on tawa.
Cook for 20 minutes on very low flame. Flip the parcels in between. Let the parcels turn dark brown in color. Remove from heat. Your delicious ‘Ilish Paturi’ is ready to devour.
Serve hot with steamed rice. Enjoy! 🙂
- Check this post to see more detail step by step photos for making ‘Paturi’.
- The traditional way of serving ‘Paturi’ is with the whole leafy parcel itself, that way only the threads have been discarded before serving, one has to open the parcel by him/herself while having this with rice.