Description
Want to make mouth-watering bhetki paturi at home? This classic Bengali dish brings together the subtle taste of barramundi fish with a strong mustard paste. The banana leaf wrapping creates a perfectly steamed masterpiece that will amaze your guests.
The dish showcases tender bhetki fish in a spicy mustard-coconut paste. Banana leaves wrap the marinated fish that slow-cooks until done. This method keeps the fish moist and flaky while infusing it with rich flavors.
Ingredients
Scale
- 1 kg bhetki fish (cut into portions).
- 4 tbsp yellow mustard seeds.
- 4 tbsp black mustard seeds.
- 4 tbsp fresh coconut, grated.
- 6 green chilies.
- 4 pieces poppy seeds.
- 2 tbsp mustard oil.
- 2 tbsp lemon juice.
- Salt to taste.
- Banana leaves for wrapping.
- Kitchen thread for tying.
Instructions
- Mix bhetki pieces with salt and lemon juice in a bowl. Set the bowl aside.
- Place mustard seeds, poppy seeds, and chilies in lukewarm water for 2 hours.
- Mix coconut, soaked spices, and salt in a mixer grinder until you get a fine paste.
- Mix the marinated fish with spice mixture in a large bowl for 10 minutes.
- Place banana leaves on medium flame for 30 seconds each side until they become pliable.
- Put a fish piece on each leaf with a tablespoon of marinade and a green chili. Wrap and tie with thread.
- Add mustard oil to a pan, place wrapped parcels, cover, and cook each side for 5 minutes.
Notes
Cabbage leaves work well when banana leaves aren’t accessible.
Fresh bhetki fish gives better results than frozen.
The marinade should stay thick rather than runny.
A double boiler can steam the parcels for 20 minutes as another option.
- Prep Time: 30 minutes
- Cook Time: 60 minutes
- Cuisine: Indian