Bhetki Macher Paturi – Bengali Fish Wrapped In Banana Leaf | Fish Paturi
Bhetki Paturi
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.
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.
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
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.
Course Side Dish
Cuisine Bengali
Prep Time 1 hourhour
Cook Time 30 minutesminutes
Total Time 1 hourhour30 minutesminutes
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.
View Comments
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!