Here I am going to share a delicious recipe with you, i.e. Bhetki Paturi. Paturi is not a dish only, its an emotion for Bengalis. Fish wrapped in banana leaf (or in pumpkin/ bottle gourd leaves) is known as paturi. A special paste is being used to make this dish. All you need to make a perfect paturi is to follow the steps properly. This is a traditional recipe - boneless bhetki fillets are being marinated in mustard-coconut paste. The smell of raw banana leaf takes this dish to another level.
Though it requires a very few ingredients and a little time, still we used to have such dishes in restaurants most of the times. I always love to try those traditional bengali dishes at home. And my foodie husband never fails to encourage me in such try. I never prepared any kind of paturi before. Today, I am going to make it with a little bit of nervousness. But let me tell you one thing, I passed the test. I got lots of compliments from each and everyone of my family. This is all what I need. Before starting, I wanna share a few things -
- Take the fillets from a large bhetki, weighed 2 kg or more.
- Add green chillies and turmeric while grinding the mustard seeds to avoid bitterness.
- Toast the banana leaf sheets to avoid crack while wrapping.
- Make fine smooth paste as much as possible and mix all the ingredients properly to enhance the taste.
Now, lets get started -
Ingredients
- Bhetki fillet - 8 pcs, 70 to 80 gm each in square and thick shape
- Black mustard seeds, soaked overnight in water - 40 gm
- White mustard seeds, soaked overnight in water - 40 gm
- Poppy seeds, soaked in water - 2 tsp
- Grated coconut - 1/2 cup
- Yogurt, beaten to smooth and lumpfree - 1/2 cup
- Green chillies - 8 to 10
- Turmeric powder - 1 tsp
- Salt - to taste
- Sugar - to taste
- Mustard oil - as required
- Banana leaf - cut into rectangular shape, 20 cm x 50 cm
- Cotton thread - for binding
Clean the bhetki fillets, marinate with a little salt and keep aside.
Drain the mustard seeds of the water and add them to a grinder jar. Add 4 green chillies, chopped and turmeric powder. Add water and grind them.
Now drain the poppy seeds and add it to the mustard paste in the grinder jar. Add coconut, salt and sugar. Add a little water and grind repeated times to form the smoothest possible paste.
Pour this grinded paste in a mixing bowl. Now add the beaten yogurt and give it a nice mix. Add mustard oil, almost 3 to 4 tsp and mix well.
Transfer the mixture over the bhetki fillets. Turn the fillets and coat both sides. Make sure that every part of the fish fillets are well coated. Cover and keep this marinated fish for 15 to 20 mins.
In this time, take the banana leaf sheets and toast them on a pan in medium heat and keep aside. This will help you to avoid crack when folded.
Take one sheet, spoon some paste from the marination in the centre of the sheet and place one fillet. Add some more paste and a slit green chilli over it.
Now wrap the fillet with banana leaf from all sides and tie them with cotton thread. Make sure they are securely tied.
Place a tawa on the flame. Add 1 tsp mustard oil and spread over it. Once the oil is hot, place the parcels side by side. Cover with a lid and steam the parcel in low heat for 5mins. Turn the parcel and cover. Steam it for another 5 mins.
And one of the most traditional bengali recipe is ready to serve. Enjoy hot with steamed basmati rice. Ahhhh! Pure bliss!
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