Bengalis and their love for fish need no introduction. In fact, ask anyone globally to define Bengali cuisine, and the first answer you’ll get is ‘machher jhol’ (fish curry). We agree that ‘machher jhol’ is nothing less than a Bengali culinary mascot, but there is much more to discover. In Bengal you will find many different types of fish and their countless recipes. One of the main reasons for this fish obsession is its availability. Geographically, the state is located next to the Bay of Bengal and nestled into rivers including the Ganges, Damodar, Teesta, Hoogly, Rupnarayan and more. The dominance of water bodies in the region subsequently influenced the culinary culture. Besides, fish has historically been the main source of protein in Bengal (due to the humid climate not suitable for growing dal in the region), which is then mixed with local ingredients to create unique delicacies. unique and super delicious.
One of such iconic Bengali fish recipes is paturi. Etymologically, the word ‘paturi’ comes from ‘pata’, which means leaf. In this recipe, banana leaves have the most important role. Simply put, fish ball is a type of fish that has been marinated in spices, wrapped in banana leaves and steamed. Traditionally, bhetki fish is used to prepare this dish. But you can also buy basa, if there is no bhetki around. During monsoons, paturi is also made with delicious hilsa fish.
Formula Paturi also finds several regional partners in the community. In Parsi cuisine you get ‘patra ni macchi’, the Assamese call it ‘bhapot diya mach’; while in Odhia it is called ‘machcha patropoda’. You also get a South Indian version of it, more commonly known as ‘meen pollichathu’. Interestingly, Laos (the country near Thailand) has a similar recipe called ‘mok pa’. While the process of making these recipes remains the same, what sets each recipe apart is the fish and seasonings they use.
Also read: Bengali cuisine: 7 Bengali curries that delight us (Recipes)
How to Make Bhetki Paturi: Bengali Steamed Fish, Wrapped in Banana Leaves:
Here we bring you the classic recipe of Bengali fish paturi, made with tender, boneless and juicy bhetki. You can replace it with hilsa or basa, subject to availability.
To start, season the fish with salt and turmeric and set aside. Meanwhile, prepare the mix – make a paste with the mustard seeds, poppy seeds, and green peppers and add to the bowl of freshly grated coconut (some like using coconut milk instead). To it, add salt and turmeric and mix everything well. Refrigerate margination for almost an hour. Then, marinate the fish with this mixture and mustard oil. Carefully coat each fish with the paste. Hold aside.
Now, heat a banana leaf (don’t burn it), spread mustard oil on one side and spread more butter on top. Place the fish and green peppers on top of the foil carefully and then fold the leaves to form a parcel. You can use a toothpick to insert into the parcel.
Finally, when you’re done, heat up the pan, apply some mustard oil, and place the parcel on it. Close the lid and steam over medium heat. That’s it. Bhetki paturi is ready to be enjoyed.
We suggest, combine it with hot rice and eat it wholeheartedly! Trust us, it’s a delicious experience for every fish lover.
Click here for detailed recipe of bhetki paturi.
For more such Bengali fish recipes, click here.
