🇮🇳 Indian

Bhetki Paturi

Name: Bhetki Paturi
Prep time: 17 min
Cook time: 31 min
Total time: 48 min
Yield: 2 servings
Cuisine: Indian
Ingredients: 1 tbsp Ginger Garlic Paste; to taste Salt; 2, finely sliced Onion; 2, slit Green Chili; 1 tsp Coriander Powder; 1/2 tsp Turmeric Powder; 1 tsp Mustard Seeds; 1 Lemon; 1 tsp Red Chili Powder; 3 tbsp Mustard Oil; 500 g, fillets White Fish; 1 cup, chopped Banana Leaves; 1 cup Grated Coconut

🇮🇳 Indian

Bengali paturi, mustard-coated fish steamed in banana leaf parcels. Tart, fiery, done in minutes — fish waits for no one. Best with hot rice and a side of popped papad.

Prep 17 min Cook 31 min Serves 2 Medium

Ingredients

Ginger Garlic Paste1 tbsp
Saltto taste
Onion2, finely sliced
Green Chili2, slit
Coriander Powder1 tsp
Turmeric Powder1/2 tsp
Mustard Seeds1 tsp
Lemon1
Red Chili Powder1 tsp
Mustard Oil3 tbsp
White Fish500 g, fillets
Banana Leaves1 cup, chopped
Grated Coconut1 cup

Optional extras

Fresh Cilantro2 tbsp, chopped

Instructions

1
Marinate the fish briefly — salt, turmeric, a squeeze of lemon — no longer or it cooks in the acid.
2
Fry the fish till the edges crisp and the colour turns pale gold — handle it like it's precious.
3
Soften the onions, add paste and tomato with the spices, and bhunao till thick and red.
4
Nestle the fish into the simmering gravy with the banana leaves; the residual heat finishes it.
5
Finish with the mustard seeds, fresh coriander and a final drizzle of raw mustard oil if you have it.

Chef's tip

If the masala sticks, add water a tablespoon at a time rather than drowning the dish.

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Video: Bhetki paturi recipe, 4 ways—Bhetki fillets steamed in banana-leaf parcels—Bengali fish paturi · on YouTube