Macher Paturi (Fish Paturi)

Macher Paturi (Fish Paturi) -

This is a Bengali dish prepared in a traditional method. You can use the fish of your choice like Bhetki, Hilsa (Ilish), Prawns, Seer fish, Chitol, Swai, etc.

Preparation:

Clean the fish and get it ready. If you are using fish fillet cut each fillet in about 3"x 3" piece. I started with 2 fillet of Bhetki, each cut in 3.

Make homemade Kashundi. The best option and that Kashundi will serve many purpose.

If you are reluctant to do so make Mustard Paste as follows:

Soak 3 tbsp of Mustard seeds + 1 tsp Poppy seeds in water for 20 minutes

Drain and put in a blender jar along with 4-5 hot green chillies.

With a splash of water make a thick paste.

Now if I am using fish other than Ilish/Hilsa, I also add 2 cloves of garlic to the blender jar and make a garlicky-mustard paste.

In a bowl, pour the mustard paste, 1 tbsp Mustard oil, salt to taste and pinch of turmeric powder. Mix and make a smooth paste.

Variations: Sometimes with mild fish that does not have much flavor of its own like Swai etc. I add some more things to the mustard paste. Like I add couple of tablespoons of dhonepata chaatni(coriander chutney) to the mustard paste and then use it as the marinade. Try it. Mustard with fresh coriander adds a beautiful layer of flavor.

If you have bought frozen banana leaves, defrost them first by keeping them out at room temperature. Then cut them in rectangles of 6" x 6" or your preferred size. Wash each piece. Dry. Keep aside.

Now I buy frozen banana leaves which are already wilted and perfect for wrapping.But if you have fresh banana leaves, you need to prep them for wrapping. First cut off the central thick rib and trim the edges. Then cut them in preferred size. To make them flexible you need to wilt them. For that pop them in the oven at 200F for 5-8 minutes or warm them over very low flame of your stove/gas range. Be careful that you do not char or burn them in the process.

Method:

To marinade the fish, you can either use your home-made Kashundi or Mustard paste.

Put the fish fillet on the banana leaf.

Rub with sprinkle of salt (mustard paste already has salt so very little on fish) and smear generously with the mustard paste.

Add few drops of mustard oil.

Garnish with a tbsp of grated coconut and slit and chopped green chilli. If using frozen grated coconut , defrost it before using.

Wrap the banana leaf to make a parcel as shown. Secure the loose ends with a toothpick.

Now usually I let these parcels rest for about 30 minutes before popping them in the oven. For a big party, I usually make the parcels a day ahead and refrigerate (NOT freezer). And then just an hour before the meal, I take them out and let them sit at the counter. I put them in the oven 25-30 minutes before the meal is to be served. That way you get fresh steaming paaturi with minimal effort on party day.

Put the packets on a oven proof tray. Pre-heat oven to 350F. Bake these fish parcels for 20-25 minutes until you see the banana leaf charring slightly around the edges.

Serve the parcels individually along with steaming white rice.