Paturi is a classic Bengali Fish dish that involves marinating fish with a spice paste, wrapping it in banana leaves, and then cooking it to perfection. The process imparts a unique flavor to the fish while keeping it tender and moist. This dish is often made with fish fillets or steaks, and the use of mustard paste is a hallmark of Bengali cuisine.
History: Paturi is a traditional dish that has been enjoyed by Bengalis for generations. It's a method of cooking that reflects the culinary creativity of Bengali cooks. The use of banana leaves for cooking and the use of mustard paste are deeply rooted in Bengali traditions. Paturi is often prepared during special occasions, festivals, and family gatherings, making it an integral part of Bengali culture.
Recipe: Fish Paturi
Ingredients:
- 4-6 pieces of fish fillets (rohu, katla, or any firm fish)
- 3 tablespoons yellow mustard seeds
- 2 tablespoons grated coconut
- 2-3 green chilies
- 1 teaspoon turmeric powder
- 1 teaspoon Red Chili Powder (adjust to taste)
- 2-3 tablespoons mustard oil
- Salt to taste
- Banana leaves, cut into pieces for wrapping
Instructions:
Start by making the mustard paste. Soak the yellow mustard seeds in water for about 30 minutes. Then, grind them with a little water to make a smooth paste.
In a bowl, combine the mustard paste, grated coconut, turmeric powder, red chili powder, mustard oil, and a pinch of salt. Mix well to create a marinade.
Marinate the fish fillets with this mixture, ensuring each piece is coated thoroughly. Let the fish marinate for about 30 minutes.
Preheat a pan or tawa (flat griddle) over low heat. This will be used to soften the banana leaves for wrapping.
Hold each piece of banana leaf over the flame for a few seconds to soften it. Be careful not to burn the leaves. This step helps make the leaves more pliable for wrapping.
Take a softened banana leaf piece and place a marinated fish fillet in the center. Top it with a slit green chili.
Fold the sides of the banana leaf over the fish to create a packet or parcel. Secure it with toothpicks or kitchen twine.
Preheat a pan or tawa over medium heat. Place the wrapped fish parcels on the pan and cook for about 5-7 minutes on each side. The leaves will impart a subtle aroma to the fish.
Once the fish is cooked through, remove the parcels from the pan.
Carefully open the banana leaf parcels and transfer the fish to serving plates.
Serve the Fish Paturi with steamed rice.
Savor the distinct flavors of Fish Paturi, where the mustard-coconut paste and the aromatic banana leaves come together to create a Bengali delicacy that is both flavorful and aromatic.
