Rainy season has arrived and WestBengal is ready to embrace the occasions of having Ilish like anything. A delicacy of Bengal, this preparation goes well with Bhetki and Ilish variety of fish. For vegetarians we have Paneer paturi, the mustard sauce is smeared all over the pieces and then the parcel goes into a steaming vessel. Fish paturi goes fantastic with steamed rice.
Bhetki Maach (5-6 pieces)
4-5 tbsp Mustard seeds
1 tbsp Poppy seeds
2-3 tbsp Coconut, scraped
1/2 tsp Turmeric powder
A big pinch of Nigella seeds(kalo jeera)
Pinch of Sugar
4 tbsp Mustard oil
5-7 Green chillies, adjust to your taste
Salt to taste
Few banana leaves
Threads for wrapping or toothpicks
Clean and cut the banana leaves, remove the stem that runs through the middle and dip in a large bucket of warm water. This will allow the parcel to mold easily. Apply mustard oil on one side and keep aside.
Wash fish pieces and pat dry. Sprinkle some salt, turmeric and apply well on fish pieces. And leave it for 5 minutes and start preparing the mustard paste. In a coffee blender add coconut, mustard seeds, poppy seeds,2-3 green chillies, salt and sugar. Grind by adding little water to make a smooth paste. Apply this paste to the fish pieces and coat well. Leave this for 1/2 hour.
|I skipped adding turmeric|
Repeat with the rest of the pieces and steam for 10-12 minutes. I generally use my cooker to steam it by pouring 1 cup water, place a separator and place the parcels. Remove the weight and cook it for 10-12 minutes.
Discard the threads from the parcel and you can transfer the fish pieces into a serving plate or can have it directly from the leaf.
Mouthwatering paturi is ready to be served with steamed rice.