If there is a revolution in Bengali life, it is in the kitchen. At one time, housewives were the great culinary artists. For them, familiar dishes were transformed into new flavors by manipulating spices and ingredients.
Bengalis have always had a strong fantasy about their Bhetki Paturi! The love for paturi is not new to Bengalis. Whether vegetarian or non-vegetarian, paturi is as popular with cheese as it is with fish and meat. Especially, paturi made with bhetki fish is one of the favorite dishes of Bengalis.
Many people order this dish even when they go to Bengali restaurants. However, if you know the recipe, you can easily make it at home. This dish of mustard, poppy seeds, and coconut butter is a show stopper with hot rice or pulao, everything.
Hilsa paturi and Bhetki paturi are the two most popular paturis. Now in the wedding season, Bhetki paturi is a must-have item at the receptions. But the taste like a reception does not come in homemade Bhetki paturi. That is why know how to make Bhetki paturi like a restaurant at home.
When you hear paturi, a very delicious dish wrapped in banana leaves comes to mind. Although there are two types of paturi - vegetarian and non-vegetarian, the most popular among Bengalis is bhetkir paturi. Apart from this, paturi is made of shrimp, hilsa, katla, any fish. And one of the main ingredients in this dish is banana leaves. The unique aroma of the leaves combined with the fish wrapped in the leaves enhances both the taste and aroma of the dish.
But the problem is, banana leaves are not always available. The number of trees is gradually decreasing not only in urban areas but also in rural areas. To get banana leaves, you have to go to the market in advance and ask people. You can get them online, but that also takes some time.
There is fish in the fridge. All the ingredients are also stored at hand. So, can't you eat paturi just because you don't have banana leaves? What else can you use to make different paturis besides banana leaves?
Pumpkin leaves: The cooking method is the same. Whether it is bhetki or hilsa or shrimp, you need to coat it with mustard, chili paste, and salt, wrap it in mustard oil, and fry it in a little oil, turning it over and over. The only difference is that banana leaves are not eaten. However, pumpkin leaves can be eaten directly.
Gourd leaves: It is customary to eat gourd leaves and stems as a vegetable. Even if you have gourd leaves on hand, you can make paturi with them. Wash the leaves and soak them in salt water for a while. After that, drain the water and wrap the leaves with mustard paste and oil-coated fish and fry them in oil, turning them over and over.
Cabbage leaves: You can also use cabbage leaves to wrap fish in Paturi. These days, this vegetable is available all year round, not just in winter. Peel the cabbage leaves and steam them in salted water. Then wrap the fish with spices inside and fry them in the same way, turning them over and turning them over.
Baking paper: If you don't have any at hand, you can also make paturi by wrapping it in baking paper. The method is the same. However, if you don't want to fry the paturi wrapped in baking paper, place a perforated dish over boiling water and place the fish wrapped in baking paper on it and cover it from above. It will cook in the steam.
Prep Time: 30 mins ♥ Cook Time: 20 mins ♥ Total Time: 50 mins ♥ Yield: 4 servings
Nutrition: 120 calories, 1.6 grams fat
Ingredients:
1 Bhetki Fish
4 green chillies
2 tsp mustard powder
2 tsp coconut
2 tsp mustard oil
1 tsp turmeric powder
1 tsp chilli powder
Salt to taste
Banana leaves
Recipe Method:
Create a paste mixing all the ingredients, add a little bit of water if needed, and rub it all over the fish fillets. Place a green chilli on top of the fish, and wrap it up in a banana leaf.
String it and put it up for steam, in a rice cooker, or microwave or gas stove. Steam it for 10 minutes and turn the paturis and cook for another 10 mins. The paturis shall be done, and ready to eat.
Have a nice weekend.