Ilish Paturi / Hilsa fish Paturi

Paturi is a Bengali dish that refers to food prepared by wrapping and cooking it in a leaf. This delicacy is usually prepared with fish, but it can also be made with prawns, dal, cottage cheese/paneer, etc. The main ingredient of Paturi is coated or mixed with certain traditional spices first and then wrapped up with banana leaves for further slow cooking. In this method of slow cooking, the banana leaves get burnt, infusing the food with a smoky aroma and creating a delicious, unique flavour. Among all the Paturi varieties, Ilish Paturi is my favourite. And this is the most loved version of Paturi in Bengalis also. Below is how I love to cook Ilish Paturi for my family. If you’re trying this recipe, do share your experience with me. 🙂

Ilish Paturi
Ilish Paturi

Ilish Paturi

serves: 7

Ingredients

  • Ilish/Hilsa fish- 7 pieces
  • Mustard paste- 7-8 tbsp
  • Green chilies- 7-8 (adjust according to your tolerance)
  • Turmeric powder- ¾ tsp
  • Salt to taste
  • Nigella seeds/Kalojire/Kalonji- ½ tsp
  • Mustard oil- 4-5 tbsp + more for greasing the banana leaves
  • Banana leaves- 2

Method

In a strainer add 3 tbsp of yellow and 3 tbsp black mustard seeds (50:50), wash under running water, and grind with the green chillies to a smooth paste by using your food processor. From this mustard paste use 7-8 tbsp for making Ilish Paturi. You can use the rest of the paste for making mustard-based fish or vegetable curries.

Or else, you can use ready to use mustard powder (Sunrise brand). If cooking with the mustard seeds powder, use 5 tbsp of it and follow the package instructions for dissolving.

If you’re using ready to use mustard powder then make the green chilli paste separately in the food processor by adding the green chillies and some water.

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.

Heat the banana leaf sheets from one edge to another (glossy side down) over low flame for a few seconds. This is for easy folding, care should be taken not to burn out the leaves.

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 Ilish. Clean the leaf pieces with a wet kitchen towel. Grease the upper part of the leaf sheets with mustard oil.

Pieces of Banana leaves
Pieces of Banana leaves

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 in the centre of this. Fold the end of the banana leaves, wrap and make a parcel. Tie with cotton thread. Continue the same process for every piece of fish.

Making parcel with Hilsa
Making parcel with Hilsa

Grease an iron tawa (not nonstick) with mustard oil. Place the fish parcels/paturi on tawa.

Place the fish parcels on tawa
Place the fish parcels on tawa

Cook for 20 minutes over low heat. Flip the parcels in between. Let the parcels turn dark brown in color. Remove from the heat. Your delicious Ilish Paturi is ready to devour.

Serve hot with steamed rice. Enjoy! 🙂

Note:

  • Check this post to see more detail step-by-step photos for making Paturi.
  • The traditional way of serving Paturi is by presenting the leaf-wrapped delicacy as is, without the threads, and one has to open the parcel before consuming it with rice.

Ilish Paturi

Ilish Paturi is a Bengali delicacy where Hilsa pieces are coated with a spice paste, wrapped in a banana leaf, and then slowly cooked. Afterwards, the leafy parcel needs to be unwrapped to be eaten with steamed rice.

Course Main Course
Cuisine Indian
Keyword gluten-free
Prep Time 25 minutes
Cook Time 20 minutes
Total Time 45 minutes
Servings 7 People
Author Chandrima

Ingredients

  • 7 pieces- Ilish/Hilsa fish
  • 7-8 tbsp- Mustard paste
  • 7-8- Green chilies (adjust according to your tolerance)
  • ¾ tsp- Turmeric powder
  • Salt to taste
  • ½ tsp- Nigella seeds/Kalojire/Kalonji
  • 4-5 tbsp + more for greasing the banana leaves- Mustard oil
  • 2- Banana leaves

Instructions

  1. In a strainer add 3 tbsp of yellow and 3 tbsp black mustard seeds (50:50), wash under running water, and grind with the green chillies to a smooth paste by using your food processor. From this mustard paste use 7-8 tbsp for making Ilish Paturi. You can use the rest of the paste for making mustard-based fish or vegetable curries.

  2. Or else, you can use ready to use mustard powder (Sunrise brand). If cooking with the mustard seeds powder, use 5 tbsp of it and follow the package instructions for dissolving.

  3. If you’re using ready to use mustard powder then make the green chilli paste separately in the food processor by adding the green chillies and some water.

  4. In a bowl add mustard paste, mustard oil, turmeric powder, salt, nigella seeds, and green chilli 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.

  5. Heat the banana leaf sheets from one edge to another (glossy side down) over low flame for a few seconds. This is for easy folding, care should be taken not to burn out the leaves.

  6. 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 Ilish. Clean the leaf pieces with a wet kitchen towel. Grease the upper part of the leaf sheets with mustard oil.

  7. 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 in the centre of this. Fold the end of the banana leaves, wrap and make a parcel. Tie with cotton thread. Continue the same process for every piece of fish.

  8. Grease an iron tawa (not nonstick) with mustard oil. Place the fish parcels/paturi on tawa.

  9. Cook for 20 minutes over low heat. Flip the parcels in between. Let the parcels turn dark brown in color. Remove from the heat. Your delicious Ilish Paturi is ready to devour. Serve hot with steamed rice. Enjoy!

Recipe Notes

The traditional way of serving Paturi is by presenting the leaf-wrapped delicacy as is, without the threads, and one has to open the parcel before consuming it with rice.

Ingredients for Ilish Paturi
Ingredients for Ilish Paturi
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