A royal famous and traditional bengali favorite Bhetki Paturi with Red snapper fish, is marinated fish fillets wrapped in banana leaf with mustard paste and cooked in steam through slow cooking, usually reserved for very very special occasions.
I'm definitely passionate to the cuisine of this region of India, and this interest and the fact that it is not always easy to find certain ingredients such as banana leaves, prompted me to offer this fish dish scented with mustard and coconut. The banana leaves are not only an aesthetic function, enclose the fish seasoned with spices and send their herbaceous aroma but subtly reminiscent of the fruit itself.
The banana leaves require a minimum of preparation. Wash them under running water, pat dry them with paper towels. With scissors, remove the edges crumpled and blackened and the central part coriacea that unfolds from the stem. At this point you can cut the leaves according to the size you need. To make it more docile plant fibers to bend, there are various techniques. I'm happy to moisten the leaves and blanch one minute per side in a hot iron pot, sprinkling water from time to time. In this way, the leaves become soft and bend easily without breaking.
If you do not have at their disposal and banana leaves, you can substitute with baking paper, or a combination daring fusion, with the blanched herbs homegrown; in this case the cooking times of the fish will decrease by a few minutes.
Bhetki Fish Paturi
1 Bhetki Fish
4 green chillies
2 tsp mustard powder
2 tsp coconut
2 tsp mustard oil
1 tsp turmeric powder
1 tsp chilli powder
Salt to taste
Create a paste mixing all the ingredients, add a little bit of water if needed, and rub it all over the fish fillets. Place a green chilli on top of the fish, and wrap it up in a banana leaf.
String it and put it up for steam, in a rice cooker, or microwave or gas stove. Steam it for 10 minutes and turn the paturis and cook for another 10 mins. The paturis shall be done, and ready to eat.