Skip to main content

Bhetki Paturi

 INGREDIENTS:

  1. Bhetki Fillets 8-10 (boneless, cut into medium pieces)
  2. Yellow Mustard Seeds 2 tbsp
  3. Poppy seeds 2 tbsp
  4. Grated Coconut 2 tbsp
  5. Yoghurt 2 tbsp
  6. Cashews 10-15
  7. Green Chilis 2-3
  8. Turmeric Powder 1/2 tsp
  9. Mustard Oil 4 tbsp
  10. Salt to taste
  11. Banana Leaves (cut into 6x6 inch squares)
  12. Cotton Thread

METHOD:


Serving Size: 4-5

Marinate the fish fillets with salt and lemon juice for 30 minutes.


Blend the mustard seeds, poppy seeds, grated coconut, yoghurt, turmeric powder, green chilis, cashews and salt.

Mix the paste with 2 tbsp mustard oil. Coat each bhetki fillet with this mixture. Let it rest for 30-40 minutes.


Lightly roast each banana leaf over an open flame for a few seconds to make it pliable, ensuring it doesn't crack when folded. Brush each leaf with mustard oil.


Spoon some paste in the center of the leaf.  Place one piece of fish fillet on it. Top off with some more of the paste. Add a slit green chili on top and drizzle a few drops of mustard oil.


Fold from all sides to form a parcel, then tie with cotton thread.


Heat a little mustard oil in a flat pan, place the parcels in it, cover, and cook on a low flame for about 6–8 minutes on each side.

Alternatively, steam the parcels for about 12-15 minutes.

Serve hot, wrapped in the leaf for that lovely aroma. Enjoy with plain steamed rice.

NOTE:

For more pungency, use black mustard seeds along with yellow mustard seeds. In this recipe, I have used only yellow mustard seeds to keep the flavor mild and less pungent.

Bhetki paturi is a signature traditional Bengali dish. The word paturi comes from the Bengali word paata, meaning 'leaf,' and refers to the traditional cooking method in which food is wrapped in leaves to lock in its flavours and aroma. 



Labels:

Comments

Post a Comment

Popular posts from this blog

Egg Omelette Curry

  INGREDIENTS: Eggs 6 (Per Person 2 eggs)  Green Chilis 3 chopped Coriander Leaves chopped 1 tbsp for each serving Onion chopped 1 tbsp for each serving Salt as required Black Pepper Powder 1 tsp Oil FOR THE CURRY Onion 1 large finely chopped Garlic cloves 4-5 minced Cumin Seeds 1/2 tsp Ginger 1 tsp grated Tomato 1 large or 2 medium chopped Potato 1 cut into wedges (optional) Red Chili Powder 1 tsp Turmeric Powder 1 tsp Coriander Powder 1 tsp Oil Coriander Leaves chopped for garnishing METHOD: Serving Size: 3 In a bowl crack 2 eggs and add chopped green chilis, onion, coriander leaves, black pepper powder and salt. Whisk the eggs until the mixture gets airy and frothy. In this way you will get fluffy omelette. Take a small, preferably deep round pan so that the omelette will get a good round shape. Heat 1 tbsp oil in the pan. Fluff up the eggs one more time and pour in the hot oil. Lower the heat and let it cook for 2-3 minutes on both sides. Remove and keep aside. Repeat with...
Post a Comment
Read more

Lyonnaise Potato

  INGREDIENTS: Potatoes 500 grams peeled and sliced into 1/4th" thick roundels Butter 3 tbsp Vegetable oil 3 tbsp Onions 4 thinly sliced Paprika powder 1/2 tsp Parsley 1/2 tsp Black Pepper Powder to taste Coriander stalks 1 tsp finely chopped  Salt as per taste METHOD: Serving Size: 3-4 Wash the potatoes thoroughly. Place them in a bowl of cold water for 5-10   minutes t o remove excess starch. This makes them crispier. Bring a large pan of salted water to the boil. Once boiling, add the potato roundels.  Reduce the heat to low-medium and let the potatoes simmer for about 3-4 minutes. Then drain the water and dry the potatoes with a kitchen towel. Heat 1 tbsp oil and 1 tbsp butter in a large nonstick skillet until shimmering. Add onions and generous pinch of salt. Cook them stirring often until softened and lightly golden. Remove from heat and transfer to a bowl. Add rest of the butter and oil. Add parboiled potatoes slices and cook gently flipping every 3-4 min...
Post a Comment
Read more

Hashbrowns

  INGREDIENTS: Potatoes 2 large size Onion 1 large sliced Garlic Powder 1 tsp Corn flour 1 tbsp Rice flour 1 tbsp Eggs 2 large (Optional) Oil 3 tbsp Butter 3 tbsp Salt as per taste Black pepper powder 1/2 tsp METHOD: Serving Size: 3-4 In a fry pan heat 1 tbsp butter and sauté the onion until golden brown and reserve.  Peel and grate the potatoes on a large-holed box grater. Rinse the grated potatoes well until the water runs clear.  Drain the potatoes and place them on a clean towel. Twist the towel to remove as much moisture as possible. Transfer the grated potatoes to a bowl. Add caramelized onion, garlic powder, salt, black pepper powder and garlic powder. Break the eggs (if using) and add corn flour and rice flour. Mix well and add to the potatoes. Take small handfuls of the mixture and form into thin patties to ensure even cooking and browning.  Heat a skillet over medium heat. Once it's hot add the hashbrowns. Fry for 6-8 minutes turning once halfway through co...
Post a Comment
Read more