Bhetki Macher Paturi – fish cooked in banana leaves is a Bengali delicacy. Fish Paturi consists of fish fillets coated with seasoned batter, wrapped in banana leaves and slow-cooked. This traditional Bengali fish recipe comes alive with the sharp flavour of mustard fused with the aroma of steamed banana leaves.
Bhetki Macher Paturi Recipe
The word Paturi is derived from the Bengali term “paata” which means leaf. So Macher Paturi is fish wrapped in leaf and cooked.
Bhetki Macher Paturi Bengali Fish Recipe:
Fish wrapped in banana leaf and cooked till tender is a Bengali delicacy. Fish fillets are first smeared with a hot and pungent mustard paste and then cooked in banana leaves. This yummy mustard fish in banana leaf recipe is too good to be true!
How to make Bengali Bhetki Macher Paturi:
1. For this amazing Bengali Bhetki Macher Paturi fish recipe, first wash and pat dry the fish fillets. Smear them with turmeric, chilli powder and salt. Keep aside for 15 minutes.
2. 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.
Fish Marinade
3. Marinate the fish fillets in the prepared batter and keep aside for about half an hour.
Marinate fish
4. 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.
5. Wipe dry the leaves and smear some mustard oil on them. Place the marinated bhetki fish fillets on the banana leaves, top with a green chilli on each of them and carefully fold the leaves into parcels.
Place fish fillet on banana leaf
6. Tie the folded parcels with thread or seal with wooden toothpicks.
Fish parcel
7. Add the remaining oil to a frying pan. Cover the base of the pan with a banana leaf and place all the wrapped fish fillets on it.
Place fish parcels on frying pan
8. Cover and cook for about 8-10 minutes on low-medium heat. Remove lid and turn the fish parcels over. Cook covered for a further 8-10 minutes.
Fish cooked in banana leaves
9. Remove from stove. Unwrap the fish paturi parcels. Enjoy delicious Bhetki Macher Paturi Bengali style with Rice and Dal.
Fish Paturi
If you are looking for Indian seafood recipes, do try out Mourola Maach Bhaja and Lau Chingri.
Bhetki Fish Paturi Recipe details:
- Bhetki Fillets – 12 pieces
- Turmeric Powder – 1 tsp
- Red Chilli Powder – 1 tsp
- Salt to taste
- 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
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Wash fish fillets. Sprinkle salt, turmeric and red chilli powder and refrigerate for about 15 minutes.
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Mix together mustard paste, poppy seeds paste, coconut paste, turmeric, salt, onion seeds, red chilli powder, sugar and 1 tbsp of mustard oil.
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Coat the fish fillets with the above paste and keep aside for 30 minutes.
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Cut the banana leaves into (8x6 inch rectangles). Soften the cut leaves by dipping in warm water. Wipe dry.
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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.
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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.
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Remove, and transfer the banana wrapped fish fillets onto a serving dish.
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Unwrap Bhetki macher paturi and enjoy the delicious flavour with Steamed Rice.
* You can steam the fish parcels for about 20 minutes till cooked through.
* 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.
Shil is a freelance writer, professional blogger, foodie, health advocate and travel enthusiast.
Do you have a recommendation of other fish to use than Bhekti? Would a seabass work?
Hi Glory!
You can use Sea Bass, Salmon, Cod, Tilapia, Kipper and Haddock fillets as well as Shrimp and Hilsa. Happy cooking!