Bhetki Macher Paturi – Bengali Fish Paturi Wrapped In Banana Leaf

Bhetki Macher Paturi – fish cooked in banana leaves is a Bengali non-veg delicacy. Fish fillets are coated with seasoned batter, wrapped in banana leaves and steamed, smoked or baked over a charcoal fire. 

This traditional Bengali fish recipe comes alive with the sharp flavour of mustard fused with the aroma of steamed banana leaves!

What is Paturi:

Paturi is a traditional Bengali cooking technique where marinated ingredients—usually fish or sometimes vegetables—are wrapped in banana leaves and steamed or roasted. This method seals in the flavors, making the dish aromatic, tender, and infused with a subtle smokiness from the banana leaves. The marinade typically includes mustard paste, grated coconut, green chilies, turmeric, and mustard oil, which gives the dish a rich, tangy, and slightly spicy flavor profile.

Health Benefits of Fish

• High-Quality Protein: Fish is an excellent source of protein, essential for muscle building and repair.
• Omega-3 Fatty Acids: Fish, especially varieties like Bhetki, is rich in omega-3s, promoting heart health, reducing inflammation, and supporting brain function.
• Vitamins and Minerals: Fish provides vitamins D and B2, and minerals like calcium and phosphorus, strengthening bones and supporting immunity.
• Low in Saturated Fat: Fish is a lean protein source, beneficial for weight management and cardiovascular health.

Bhetki Macher Paturi Recipe:

Delicately wrapped in banana leaves and steamed or smoked to perfection, Bhetki Macher Paturi is a Bengali delicacy that packs the perfect balance of smoky, spicy, and aromatic flavors. This traditional recipe brings out the buttery texture and mild sweetness of Bhetki fish, beautifully complemented by mustard paste, coconut, and green chilies. A true celebration of Bengali cuisine, Bhetki Macher Paturi is ideal for impressing guests or enjoying a soulful family meal.

Sorshe Macher Paturi or fish fillets smeared with mustard paste and spices, wrapped up in banana leaves and steamed or cooked till tender. Absolutely lip-smacking!

• For this Bengali maacher recipe, firstly, wash and pat dry the fish fillets. Then, smear them with turmeric, chilli powder and salt. Keep aside for 15 minutes.
• Now, in a mixing bowl combine mustard paste, poppy seed paste, coconut paste, turmeric powder, red chilli powder, onion seeds, salt, sugar and 1 tbsp of mustard oil. Blend well. Keep a check on the salt as the fish fillets already have salt.

• Then, marinate the fish fillets in the prepared batter and keep aside for about half an hour.

• Meanwhile cut the banana leaves into 8×6 inch rectangles. Soften the cut leaves by dipping in lukewarm water for about 30 seconds. This is to prevent the leaves from tearing while folding them.
• Next, wipe dry the leaves and smear some mustard oil on them. Place the marinated fish fillets on the banana leaves, top with a green chilli on each of them and carefully fold the leaves into parcels.

• Now, tie the folded parcels with thread or seal with wooden toothpicks.

• Heat the remaining oil in a frying pan. Now, cover the base of the pan with a banana leaf and place all the wrapped fish fillets on it. Cover with a lid and cook for about 8-10 minutes. (You can also steam the banana leaf-wrapped fish parcels in a steamer for 15-20 minutes, or bake the fish at 350F for 20-25 minutes).

• Remove lid and turn the fish parcels over. Then, cook covered for a further 8-10 minutes.

• Remove from stove. Unwrap the fish parcels.

• Enjoy delicious Bhetki Macher Paturi with Rice and Dal.

If you are looking for more traditional macher recipes, then do try out Kasundi Maach

Bhetki Macher Paturi Serving Suggestions

• Serve Bhetki Macher Paturi with steamed basmati rice or jeera rice to balance the rich flavors.
• Accompany it with a Bengali-style vegetable or lentil curry for a traditional meal.
• Add a side of cucumber or tomato salad to refresh the palate between bites.

Bhetki Macher Paturi Variations

• Substitute Fish: Try this recipe with Hilsa or Rohu for a different flavor profile.
• Add Spices: Include a pinch of red chili powder or black mustard seeds for extra heat.
• Coconut Paste: Substitute grated coconut with coconut milk for a creamier texture.
• Smoked Version: After steaming, briefly grill the parcels to add a smoky aroma.

Tips for Perfect Bhetki Macher Paturi

1. Fresh Fish: Opt for fresh Bhetki for a tender, flavorful result.
2. Authentic Mustard Paste: Make the mustard paste from scratch, or use high-quality store-bought mustard for a vibrant, authentic flavor.
3. Control Heat for Banana Leaves: Avoid overheating banana leaves as they might crack, causing leaks.
4. Steaming Time: Avoid overcooking the fish; steaming for 15-20 minutes should yield a perfectly cooked, flaky texture.

Fish Paturi Bengali Recipe details below:

Print Recipe

Bhetki Macher Paturi Bengali Recipe

Fish Paturi is a signature dish of Bengal where fish fillets dipped in mustard paste are wrapped inside banana leaves and slow cooked till tender. Steamed fish in banana leaves goes best with steamed rice. Try out this delicious Bhetki Macher Paturi Bengali recipe - banana leaf fish paturi.

Bhetki Macher Paturi is more than just a dish—it's a culinary experience that transports you to the heart of Bengal. The flavors meld together in each bite, with the boldness of mustard contrasting beautifully with the gentle, succulent fish. Perfect for special occasions or a taste of tradition at home, Bhetki Macher Paturi is a must-try for seafood enthusiasts. Serve it hot, and watch it become the star of your meal!

Prep Time1 hour hr

Cook Time30 minutes mins

Total Time1 hour hr 30 minutes mins

Course: Side Dish

Cuisine: Bengali

Servings: 3

Calories: 273kcal

Author: Shil

Ingredients

For Marination:

• Bhetki Fillets – 12 pieces
• Turmeric Powder – 1 tsp
• Red Chilli Powder – 1 tsp
• Salt to taste

For the batter:

• Mustard Paste – 3 tbsp
• Poppy Seeds Paste – 1 tbsp
• Coconut Paste – 2 tbsp
• Turmeric – ½ tsp
• Red Chilli Powder – 1/2 tsp
• Salt to taste
• Sugar – ½ tsp
• Mustard Oil – 1 tbsp + 2 tbsp for cooking
• Onion Seeds – 1 tsp
• Sugar - ¼ tsp
• Green Chillies – 12, slit
• Banana Leaves – 3-4
• Thread for tying

Instructions

• Wash fish fillets. Sprinkle salt, turmeric and red chilli powder and refrigerate for about 15 minutes.
• Mix together mustard paste, poppy seeds paste, coconut paste, turmeric, salt, onion seeds, red chilli powder, sugar and 1 tbsp of mustard oil.
• Coat the fish fillets with the above paste and keep aside for 30 minutes.
• Cut the banana leaves into (8x6 inch rectangles). Soften the cut leaves by dipping in warm water. Wipe dry.
• Apply mustard oil on a banana leaf. Place a marinated fish fillet on the leaf and put a green chilli on top. Fold the leaf into a parcel and tie up with thread. Do the same for all the fish fillets.
• Heat a frying pan and add remaining oil to it. Place a banana leaf on top, such that the base of the pan is covered. Place the fish parcels on the leaf and cook covered on low-medium heat for 10 minutes. Flip over and cook the other side for 10 minutes. (You can also steam the fish in a steamer for about 20 minutes till cooked through or bake the fish at 350F for 20-25 minutes).
• Remove, and transfer the banana wrapped fish fillets onto a serving dish.
• Unwrap Bhetki Macher Paturi and enjoy the delicious flavour with Steamed Rice.

Notes

• To bake the fish fillets, place on an oven proof tray and bake at 350F for 20-25 minutes in a pre-heated oven.
• I’ve used mustard powder diluted with a little water. To make mustard paste, soak 3-4 tbsp of mustard seeds for about 30 minutes. Grind to a smooth paste with 2-3 green chillies, salt and little water. If you prefer a milder flavour, reduce the amount of mustard seeds.
• Another option is to use store-bought Kasundi Paste.
• Soak the poppy seeds in warm water for ½ hr and then grind to paste.
• You can wrap fish in gourd leaves too.