Ilish Paturi (Fish steam-cooked in Banana Leaf - Bengali style)

          This is a traditional Bengali delicacy called Paturi, where Hilsa fish (a favorite river water fish) is marinated with mustard paste and steamed, wrapped in a banana leaf. You can substitute it with prawns or any boneless fish fillet. 

          It is an extremely easy, simple and an unique recipe that is so yummy and goes well with hot steamed rice. A drizzle of some extra mustard oil to the end product enhances the flavor of the dish. So do give it a try by following a step by step pictorial recipe to prepare it.    

           Paturi is a traditional method of steam cooking in a banana leaf. In fact it is an old recipe which is not much heard of. However, such dishes are still prepared in few Bengali homes and is also being served in few Bong restaurants. 

          Besides steaming, it can also be pan fried. Sometimes it is also cooked, wrapped in pumpkin leaves that is simply out of this world. You need to try to believe it.


       

• 2 Ilish fish (Hilsa) fillet 
• salt to taste
• 1/2 tsp. turmeric powder
• 1 tbsp. mustard seeds
• 1 tbsp. mustard oil
• 1-2 green chilies
• 1/2 cup fresh grated coconut 
• 8-10 cashew nuts / 2-3 tbsp. poppy seeds
• 2-3 tbsp. coriander leaves
• few extra fresh green / red chilies (opt)
• banana leaf as required

         Marinate the fish with a pinch of salt and turmeric powder for 10-15 minutes. Meanwhile, grind the cashew nuts, mustard seeds, green chilies and coconut to a smooth paste. 

          Mix along with salt, turmeric powder, mustard oil and coriander leaves. Smear this paste all over the fish and keep aside for 10-15 minutes.

          Cut the banana leaf into desired size. Heat a tawa / skillet and place the banana leaf on it for a few seconds. The heat will help it to become more pliable so that it can be easily folded without breaking. 

          Take one leaf and place one marinated fish in the centre along with a chili and fold. Tie with a string and keep aside. Do the same with the other fish too.

          Place in a greased steamer and steam for 12-15 minutes. When done, discard the string and open the parcel and serve them with hot steamed rice. 







Note - 

          I had to substitute poppy seeds with cashew nuts as the former is unavailable here. But believe me there was no change in the taste and flavor. It turned out just yummy. 

                      Marinate fish with a pinch of salt & turmeric powder for 10-15 min.

                  Grind cashew nuts, mustard seeds, green chilies & coconut to a smooth paste. 
                  Mix along with salt, turmeric powder, mustard oil and coriander leaves.

                        Smear this paste all over the fish & keep aside for 10-15 minutes.

                 
                    Cut the banana leaf into desired size. Heat a tawa & place banana leaf 
                    on it for few seconds to make it pliable so that it can be folded easily. 
                  

                  Take a leaf & place marinated fish in the center along with a chili & fold. 

                        Tie with a string & keep aside. Do the same with the other fish too. 
                        Steam for 12-15 minutes. 

                                Serve them with hot steamed rice for a lazy weekend lunch. 

Panch Phoron Flavoured Colocasia Curry

          Here is my version of a simple, homemade style Colocasia curry that I have tempered with panch phoron and finished it off with a sprinkle of some panch phoron powder for some intense flavour. This side dish can be relished either with rice or chapatis. 

          The Bengali term Panch Phoron in simple terms is a 5 spice mix consisting of fennel, mustard, fenugreek, cumin & nigella seeds. It is commonly used for tempering any curry preparation. 

          The powdered form of it is also used as a garnish on curries, chutney, dal, pickles, etc. The aroma of Panch Phoron brings back a string of fond memories of my stay in Kolkata. It is one of my favorite spices. It is widely used in Bengali, Bangladeshi & other Eastern cuisines.

• 500 gms. Colocasia (arbi), boiled, peeled & sliced
• 1 onion, roughly chopped
• 1 tomato, roughly chopped
• 1" ginger
• 3-4 garlic cloves
• 3-4 tbsp. mustard oil
• 1 tsp. panch phoron (equal quantities of fennel, mustard, fenugreek, nigella & cumin seeds)
• 1-2 green chilies, slit
• 1/4 tsp. asafoetida
• 1/2 tsp. salt or to taste
• 1 tsp. turmeric powder
• 1 tbsp. red chili powder
• 1 tsp. coriander powder
• 1 tsp. cumin powder
• 1 tsp. panch phoron powder
• 1 tsp. raw mustard oil
• 1-2 tbsp. coriander leaves, chopped

          Blend onion, ginger, garlic and tomatoes to a smooth paste and keep aside. Heat 2 tbsp. oil and fry the sliced colocasia till light brown in color. Drain and keep aside. 

          Heat remaining oil and temper with panch phoron, slit green chilies and asafoetida. Sauté for a few seconds. Add the onion paste and stir fry till the oil separates.

          Add all the dry spices (except panch phoron powder) and mix well. Then add the fried Colocasia and give it a stir so that it is well coated with the masala. 

          Continue to cook on a low flame for 2-3 minutes. When done, add the mustard oil, panch phoron powder and coriander leaves. Give it a stir and switch off the flame. Serve as a side dish with either rice or chapatis.