Fud over Mind

Fish Paturi is a classic Bengali dish where tender fish fillets are marinated in a pungent mustard, poppy seed, and coconut paste, wrapped securely in banana leaves, and slow-cooked to perfection

Main Ingredients: 

• Fish Fillets: 4 pieces (traditionally Bhetki/Barramundi or Hilsa)
• Banana Leaves: Cut into squares large enough to wrap the fish
• Cotton Thread: For tying the parcels
• Mustard Oil: 3 tablespoons
• Green Chillies: 4 whole (for the parcel) + 4 (for the paste)Lemon Juice: 1 tablespoon 
• Turmeric Powder: 1 teaspoon 
• Salt: To taste

For the Paturi Paste

• Black Mustard Seeds: 1.5 tablespoons
• Yellow Mustard Seeds: 1.5 tablespoons
• Poppy Seeds (Posto): 1 tablespoon
• Grated Coconut: ¼ cup

Step-by-Step Instructions

1. Marinate the Fish

Wash and pat dry the fish fillets.
Rub with lemon juice, half the turmeric, and salt.
Set aside for 15 minutes.

2. Make the Spice Paste

Soak mustard and poppy seeds in warm water for 15 minutes, then drain.

Blend the soaked seeds, grated coconut, 4 green chillies, and a pinch of salt.

Blend the soaked seeds, grated coconut, 4 green chillies, and a pinch of salt.

Mix in the remaining turmeric and 1.5 tablespoons of raw mustard oil.

3. Prepare the Banana Leaves

Wash the banana leaf squares thoroughly and wipe them dry.

Pass each leaf gently over an open flame for 30 seconds.

This softens the leaves and prevents them from cracking during folding.

4. Assemble the Parcels

Coat each fish fillet generously with the prepared spice paste.

Place one marinated fillet in the centre of a banana leaf.

Top with a whole green chilli and a few drops of mustard oil.

Fold the leaf from all four sides to create a square envelope.

Tie securely with cotton thread to prevent leaks.

5. Cook the Paturi.

Heat a flat skillet or pan and brush it with mustard oil.

Place the wrapped fish parcels in the pan.

Cover with a lid and cook on medium-low heat for 8 minutes.

Flip carefully, cover, and cook the other side for another 7 to 8 minutes.

The banana leaves should look charred and slightly blackened on the outside.

6. Serve

Remove from heat and let rest covered for 5 minutes.

Cut the thread right before eating.

Serve hot inside the leaf alongside a steaming bed of plain white rice.