Nature Fresh

Iilish Maach er Paturi

Back to Recipes
  • Preparation time: 60 minutes
  • Cooking time: N/A
  • Total time: N/A
  • Serves: 2

Hilsa is a fish famous in Bengal. It is wonderfully tasty and unlike any other fish you would taste. A speciality from the Bengali cuisine, Iilish Paturi is what we call heavenly. Served on special occasions, the Paturi is awe inspiring. With the strong taste of mustard and the other flavours put together, you won’t be able to stop at one Paturi and that’s a guarantee!

Ingredients

  • Hilsa fillets: 4 pieces
  • Mustard paste: 2 ½ tbsp
  • Green chilies: 5-6; depending on your taste
  • Mustard oil: 4 tsbp
  • Salt to taste
  • Turmeric powder
  • Banana leaf
  • Cotton thread

Preparation

  • Grind mustard seeds and 2-3 green chilies together.
  • Take a wide plate and add in the mustard paste, salt, turmeric powder and some chopped chilies.
  • Keep aside 1 tsp mustard oil for roasting the fish and mix the rest in this. Check the taste.
  • Add the Hilsa fillets in this spice mixture and rub to coat them thoroughly.
  • Cover and keep aside for minimum 20-30 minutes.
  • Meantime, cut 4 big pieces from the banana leaf.
  • Lightly roast it on open flame to make it soft so that you can fold them.
  • Grease the leaves with few drops of oil and place one fish fillet on each.
  • Divide the spice to coat both sides of the fish properly.
  • Pour little more mustard oil on top and place one slit green chilly.
  • Wrap it and secure with the cotton thread.
  • Heat a tawa or pan with little mustard oil and place the fish parcels on it.
  • Cover with a big dome shaped lid or a big bowl.
  • Cook on low heat till all the sides of the parcel turn black. It would take about 10 minutes.
  • Let it stand for 5 minutes.

The Paturi is ready to eat! Have them hot with hot rice. You can also cook the fillets in an oven. To do that, preheat the oven at 190oC and cook the fish wrapped in banana leaves for 20 minutes or till the leaves turn black. Just unwrap them and enjoy!