The macher paturi or bhetki paturi is a traditional Bengali dish that is usually prepared in steam wrapped in banana leaves. It is a very simple way to prepare the fish but the marinade of mustard gives an incredible flavor. If you have time, do not hesitate to marinate the fish for a few hours in advance to enhance its flavor.
A royal famous and traditional Bengali favorite, Bhetki Paturi is marinated red snapper 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 about 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 not only serve an aesthetic function but enclose the fish seasoned with spices and spread their herbaceous aroma and is subtly reminiscent of the fruit itself.
The banana leaves require a minimum of preparation. Wash them under running water and pat dry them with paper towels. With scissors, remove the crumpled and blackened edges and the central part that unfolds from the stem. At this point, you can cut the leaves according to the size you need. To make it more docile and the plant fibers to bend, there are various techniques. I was 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 banana leaves at your disposal, you can substitute with baking paper or a daring fusion combination with the blanched homegrown herbs. In this case, the cooking times of the fish will decrease by a few minutes.
Preparation Time: 10 mins
Cooking time: 20 mins
Servings: 4 servings
Calories per serving: 225 calories per 100 gms
1 bhetki fish
4 green chilies
2 tsp mustard powder
2 tsp coconut
2 tsp mustard oil
1 tsp turmeric powder
1 tsp chili powder
Salt to taste
Wash and cut the fish.
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 chili 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 paturi and cook for another 10 mins. The paturi shall be done, and ready to eat.
Bhetki fillets: 2 pieces (70 gm each)
White pepper powder: ½ tsp
Coriander seeds (broiled and ground): 10 gm
Olive oil: 20 gm
Chopped coriander leaves: 2 tsp
Salt- to taste
Marinate the fillets with the above ingredients and set it aside for two hours. Lightly oil the grilling pan and cook the marinated fish fillets. Serve hot with sauteed vegetables.