Go Back
Bengali Fish Paturi
Print Recipe

Fish Paturi

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.
Prep Time1 hour
Cook Time30 minutes
Total Time1 hour 30 minutes
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.
  • 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

  • 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.