Bhetki Macher Paturi: Recipe with Step by Step Pictures

I’m smiling as I write this. Why? Because there is no dish that reminds me more of my mother than bhetki paturi. It is not that I haven’t tasted bhetki paturi anywhere else, but what my mother used to cook was beyond the world. This recipe is a simple one my mom would make when I was a child. At that time, my mom was rarely home during the week because she was always working at the hospital and always studying for something at home, but that never stopped her from spending time with us and treat our taste buds with mouth watering dishes.
Bhetki macher paturi is a Bengali favorite Bhetki (Sheephead) fish seasoned with spices, wrapped in banana leaves and then steamed, smoked or baked over a charcoal fire. This famous dish comes alive with the sharp flavour of mustard fused with the aroma of smoked banana leaves.
So lets get started…
Ingredients :-
  • Bhetki fillet 500 gms - cut into pieces
  • Mustard paste - 4 tblsp
  • Turmeric powder - 1/2 tsp
  • Freshly grated coconut - 2 tbsp
  • 1 tbsp Green chili paste
  • Green chilies, slitted
  • Mustard oil
  • Salt to taste
  • Banana leaves cut into rectangular pieces
  • String to tie the paturi
Method:-
  • Wash the fish pieces properly and keep them separately in a plate. Drizzle lemon juice and sprinkle salt on the pieces. Mix well and keep aside for 30 minutes.



  • In the meanwhile in a bowl mustard paste, grated coconut, chili paste, mix oil, , salt and turmeric powder. My family prefers finely milled coconut. Thus I make paste of the grated coconut too. Here i have shown the ingredients separately.



  • Now add to the fish pieces. Carefully coat each piece and then refrigerate them for another half an hour.



  • In the meantime wash the banana leaves properly and pat them dry. Rub little mustard oil on both the sides and lightly roast the banana leaves on the heat to make them soft and foldable.



  • Now take out the fish. Place a piece of fish at the center of the banana leaf and add some marinade on it on both sides. Place one green chili on top of it. Fold the leaf from each side and make it a square parcel and tie with thread that the parcels will not open while cooking.



  • Now take a non-stick pan and grease some oil. Place the banana leaf parcels in one layer and close the pan with an air tight lid and cook on medium heat for 10 minutes each side.



  • When they are done on both sides remove them from the flame and place in an air tight container to keep the paturies hot. Again repeat the same process to cook the rest paturies.



  • When all parcels will be done serve the closed parcels with steamed rice.

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