Authentic Bengali Paturi: Step-by-Step Recipe

Ingredients

500 grams of Rohu or Hilsa fish
2 cups of mustard seeds
5 to 6 green chillies
1 tablespoon of turmeric powder
Salt to taste
1 tablespoon of sugar
1/4 cup of mustard oil
2 tablespoons of grated coconut (optional)
4 banana leaves for wrapping
String for tying the banana leaves

Steps and instructions

Start by washing the fish pieces thoroughly and then marinate them with salt and half of the turmeric powder. Set it aside.
Soak the mustard seeds in water for about an hour, then drain the water.
In a grinder, combine the soaked mustard seeds, green chillies, remaining turmeric powder, salt, and sugar. Grind this mixture into a smooth paste.
Add the mustard oil and grated coconut to this paste and mix well. The marinade is ready.
Apply this marinade evenly on the fish pieces, making sure each piece is well coated.
Clean the banana leaves and lightly roast them over a flame. This makes the leaves pliable and easy to wrap.
Place each marinated fish piece on a banana leaf, fold the leaf to make a packet, and tie it securely with a string.
Place these packets on a steamer and steam for about 15-20 minutes.
Once done, carefully open the packets as the steam can be very hot.
Paturi is ready to be served. Enjoy it hot with steamed rice.

Tools for making

Mixing Bowl - A large bowl to marinate the fish and prepare the mustard paste.
Grinder - A kitchen appliance used to grind the mustard seeds, green chillies, and other ingredients into a smooth paste.
Banana Leaves - Leaves used for wrapping the marinated fish before steaming. They add a unique flavor to the dish.
String - Used to tie the banana leaves securely, holding the fish packets together during steaming.
Steamer - A cooking appliance used to steam the fish packets until they are cooked thoroughly.
Knife - For cleaning and cutting the fish into desired pieces.
Measuring Spoons - To accurately measure the quantities of turmeric powder, salt, and sugar.
Saucepan - For soaking mustard seeds before grinding them.

Recipe variations

Use different types of fish like Bhetki, Pomfret, or Tilapia instead of Rohu or Hilsa.
Add a pinch of garlic paste to the mustard marinade for an extra kick of flavor.
Replace green chillies with red chilli powder or black pepper for a spicier version.
Add a tablespoon of yogurt to the marinade for a creamy texture.
Wrap the fish in banana leaves, then coat the outside with a layer of dough made from rice flour or wheat flour before steaming. This creates a crispy crust.
Add a few drops of lemon juice to the marinade for a tangy twist.
For a vegetarian option, replace the fish with paneer (Indian cottage cheese) or tofu and follow the same steps.
Experiment with different spices like cumin, coriander, or fennel seeds in the marinade for unique flavors.
Instead of steaming, grill the wrapped fish packets on a charcoal grill for a smoky flavor.
Add a handful of fresh herbs like cilantro or mint to the marinade for a refreshing taste.

Recipe overview

"Paturi is a traditional Bengali dish that's renowned for its unique cooking method and distinct flavors. The main ingredient is fish, usually Rohu or Hilsa, marinated in a spicy mustard mixture and then wrapped in banana leaves. The fish packets are then steamed to perfection, which beautifully combines the flavors of the fish with the pungent mustard and the subtle sweetness of the banana leaves. This recipe will guide you through the process of preparing Paturi at home. With a prep time of 1 hour and a cook time of 20 minutes, you'll have a delicious, steamed fish dish that's sure to impress. Pair it with hot steamed rice for a delightful meal."

Common questions

Can I use any other fish for this recipe?
Yes, you can use Rohu or Hilsa fish for an authentic taste. However, you can also use other firm-fleshed fish like Bhetki or Snapper as alternatives.
Do I have to use mustard oil?
Yes, mustard oil adds a distinct flavor to the dish. However, if you cannot find it or prefer a milder taste, you can use any other cooking oil as a substitute.
Is it necessary to use banana leaves?
Using banana leaves is traditional and imparts a unique aroma to the recipe. However, if you cannot find banana leaves, you can use parchment paper or aluminum foil as a substitute.
Can I grill or bake the fish instead of steaming?
Traditionally, Paturi is steamed in banana leaves. However, if you prefer, you can grill or bake the fish packets at a moderate temperature until cooked through.
Can I adjust the spiciness of the marinade?
Yes, you can adjust the amount of green chillies according to your preference for spiciness. You can add more or less depending on how spicy you want the Paturi to be.
Can I make the marinade in advance?
Yes, you can prepare the marinade in advance and store it in the refrigerator for up to 2-3 days. Make sure to mix it well before using.

Serving dishes and utensils

Steamer - A steamer is required to steam the fish packets and cook the Paturi.
Grinder - A grinder is needed to grind the mustard seeds, green chillies, and other ingredients into a smooth paste for the marinade.
String - String is used to tie the banana leaves securely and create packets for steaming.
Knife - A knife is required to clean the fish, slice the green chillies, and open the banana leaf packets.
Chopping Board - A chopping board is helpful for cleaning and cutting the fish, as well as slicing the green chillies.
Banana Leaves - Banana leaves are used to wrap the fish and create packets for steaming. They add a unique flavor to the dish.

Origin stories

Paturi is a traditional Bengali cuisine hailing from the Eastern part of India. The name 'Paturi' derives from the Bengali word 'Pata', meaning leaf. In this particular cooking technique, ingredients are enveloped in banana leaves and then steamed or roasted to perfection. This method not only infuses the dish with the delicate flavor of the leaves but also ensures a moisture-rich, succulent meal. The art of using banana leaves as cooking utensils showcases the Bengalis' ingenious culinary skills and their deep-rooted respect for nature. Among all Paturi varieties, fish Paturi, especially with Hilsa or Rohu fish, is a beloved staple, revealing the Bengali's timeless romance with fish.

Disclaimer: This recipe was not created by humans and we cannot ensure that it will turn out as expected. We do not guarantee or take any liability for the accuracy of this recipe (including steps, ingredients, nutritional information, and all sections on this page). You should check to make sure you are not allergic to any ingredients and take safety precautions while making this. The images on this page are generated by AI and may not accurately represent the result of making this recipe.