Ilish Paturi: Taste of Bengal

I have been trying to make this fish recipe for along time but never used to get all the ingredients here ( staying in India has it’s advantages!! ). But got lucky this time so made ‘Ilish Paturi’ . I used to love it in Kolkata and tried to give a small twist to it :) . So let’s start!!!

Ilish Paturi: It is a bengali delicacy made by steaming Ilish ( hilsa fish) wrapped in banana leaves (paturi) . The aroma of mustard is mind blowing; I tried to give a twist to the traditional recipe by also putting raw mango slices inside the parturi. Turned out well and it gave a different flavour to the fish. The dish is easy to make and takes no time.

Ingredients: Hilsa fish ( cleaned and gutted) - 600 gms/9 pieces; Yellow mustard seeds (soaked overnight) - 1/8 cup; Black mustard seeds (soaked overnight)- 1/8 cup; Coconut ( shredded) - 1/2 cup; Yoghurt ( beaten) - 1 cup ; Turmeric - 1/2 teaspoon; Sugar - 2 tea spoon; Green chillies - 13 ( 4 cut in rough pieces and 9 slit); Banana leaves - 9;Raw mango slices - 18; Mustard oil - 1/2 cup; Salt to taste

Steps:

i. Drain the water from the soaked mustard ( black and yellow) in a separate container.

ii. Grind the mustard and roughly cut chillies in a coarse paste; add the mustard water from step 1 wherever required.

iii. Now add the shredded coconut , turmeric, salt, sugar and bit of mustard oil ( 1 tea spoon) into the coarse mixture and blend to a smooth paste.

iv. Take out the paste in a separate container and add the yoghurt and half of mustard oil and mix well.

v. Take the cleaned pieces of fish and pour the mustard mixture over them and ensure that they are duly coated in the paste; take care of the cavities as you want an uniform flavour.

vi. Let the pieces marinate for around 20 minutes.

vii. Put the flame on low and heat a pan; roast the banana leaves on both sides. This ensures that they don’t crack when you fold the fish in them. The banana eaves should be large enough ( ideally one leaf cut into half through the center should work). Each half can be used to steam one piece.

viii. Put a pan on medium flame and heat mustard oil in it.

ix. While it is getting smoking hit let’s pack the fish pieces.

x. Place a spoonful of mustard pate on a banana leaf; put the marinated fish over it; now put the slit chilli and 2 raw mango slices and wrap the fish. You can use toothpick or cotton string ( traditional method) to do that.

xi. Place the paturis in mustard oil and steam each side for 6 minutes; cover the pan with a lid while they are steaming.

Serve with some hot steamed rice and begun bhaja on the side and enjoy!!!