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Saturday, 29 August 2015

Bhapa Ilish Paturi (Fusion Steamed Fish in Banana Leaf with Maharashtrian Spices)

          This is a traditional Bengali delicacy called Paturi, where Hilsa fish (a favourite river water fish) is generally marinated with mustard paste and steamed, wrapped in a banana leaf. 
          But here, I gave a twist to the original recipe and made it into a fusion style. Instead of the usual mustard paste, I added some traditional Maharashtrian coconut-red chilies spice powder along with mustard oil, green chilies and a bit of red chili powder. 

          I also added few kaffir lime leaves for a bit of a lemony flavour. This delectable dish can be relished on its own or as an appetizer. You can substitute it with prawns instead or any boneless fish fillet.

  • 2 Ilish (Hilsa) fillet / any fish fillet (preferabley Bhetki, Large Prawns)
  • salt to taste
  • 1/2 tsp. red chili powder
  • 2 tsp. Maharashtrian coconut-red chilies powder / kasundi (mustard paste)
  • 1 tsp. mustard oil
  • 1-2 green chilies, broken into half
  • few kaffir lime leaves (opt)
  • banana leaf as required

          Smear the following ingredients on the fish. Heat the banana leaf over a direct flame for a few seconds to make it pliable.

          Place the fish fillet on the leaf and fold it. Steam it on high for 5 minutes and then on low flame for 12-15 minutes. Serve then hot as an appetizer or can be had as it is. 

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