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.
This is a traditional Bengali delicacy where pomfret fish is steamed cooked in mustard - coconut gravy. Mustard oil is added for an authentic touch and flavour. It is best relished with hot steamed rice.
It is a very easy, simple and a delicious recipe where prawns or Hilsa fish can also be substituted. You just need to steam it and the dish is ready in no time. So check out the step by step pictorial recipe to prepare it.
- 3-4 pieces of fish
- 1 tsp. lime juice.
- salt to taste
- 1/2 tsp. turmeric powder
- 1 tbsp. mustard
- 1 tbsp. fresh grated coconut
- 1-2 green chilies
- 1 tbsp. mustard oil
- 1-2 tbsp. coriander leaves, chopped
- 1 tsp. yoghurt
Soak the mustard in 1/2 cup water for an hour. Then grind along with chilies, pinch of salt, pinch of turmeric powder and some water into a fine paste. Keep aside.
Apply lime juice over the fish and keep aside for 10 minutes. Rinse well. Mix the fish pieces with the mustard paste and rest of the ingredients.
Transfer it to a steel tiffin box. Put the lid on. In a pressure cooker add some water and then place a stand.
Now place the steel container over it and steam for 12-15 minutes. (Do not keep the vent). Garnish with coriander leaves and few chilies. Serve it with hot steamed rice.
Apply lime juice to the fish & keep aside for 10 minutes. Rinse well.
Mix the fish pieces with ground mustard paste
and rest of the ingredients.
Transfer it to a steel tiffin box & put the lid on.
Steam in a pressure cooker for 12-15 minutes. (Do not keep the vent).
Garnish with coriander leaves & few chilies. Serve it with hot steamed rice.
This is a traditional Bengali delicacy where prawns are steam cooked in a mustard-coconut gravy. Mustard oil is used for an authentic taste and flavour. It is a simple and a delicious recipe which can be made in no time.
There is no cooking involved and no marination required. You just need to steam it and the dish is absolutely ready. It is best relished with only plain steamed rice. So check out the step by step pictorial recipe to prepare it.
- 200 gms. prawns, cleaned
- salt to taste
- 1/2 tsp. turmeric powder
- 1/4 tsp. red chili powder
- 1 tbsp. yoghurt
- 1 tbsp. mustard oil
- 1-2 tbsp. fresh grated coconut
- 1-2 tbsp. kasundi / mustard paste
- 2 green chilies, slit
- 1-2 tbsp. coriander leaves, chopped
In a bowl, combine all the above mentioned ingredients and transfer to a steel container with a lid.
Steam for 15 minutes. (If using pressure cooker do not put the went and steam for 5 minutes on high and then the remaining on a medium flame). Serve with plain steamed rice.
Note:
1. If using mustard paste - soak it for 30 minutes and then grind along with a pinch of turmeric powder and one green chili. This will prevent it from turning bitter.
Mix all mentioned ingredients.
Transfer to a steel container with a lid.
Steam for 15 minutes.
Serve with hot steamed rice.
