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.