Thursday, 7 August 2014

Bengal Special Macher Paturi (Steamed Fish Wrapped in Banana Leaf)

With my homemade Kashundi ready, I had to put it in use immediately as I was too excited to try out my newest homemade venture. I had got some fresh banana leaves the previous day while going in search for a bakery store nearby and I knew perfectly what to do with the leaves and the freshly made Kashundi. Fish plus Kashundi plus Banana leaf is a match made in heaven (as said by one of the admirers of this dish) and so it was. Zingy, tangy, and spicy all packed into one small parcel of banana leaf delicately wrapped and carefully roasted on stove top to infuse the most amazing flavors of mustard and fish juices and the smoky flavor of the leaf! Bliss!
4 pieces of fish fillet (I used Rohu but this dish tastes best with Hilsa or Bhetki)
2 tsp kashundi for each parcel
2 tsp mustard oil for each parcel
Fresh coriander leaves chopped
Salt to taste
1 tsp turmeric powder
Slit green chillies
2 banana leaves 
4 toothpicks for sealing the parcel

Wash and clean the fish fillets and marinate with little salt and turmeric powder. Keep aside for 30 minutes. 
Wash the banana leaves thoroughly and then with the help of tongs, gently roast them on stove top till soft and wilted. If you are using a big banana leaf, you need to first cut it through the central rib and then again cut it through half so that you get 4 square leaves out of 1 whole big leaf. Keep the wilted leaves arranged on the kitchen counter and keep all the other ingredients handy. 
Take one fish and place it on the leaf. Put the mustard paste and salt and coat evenly. Add the oil and garnish with coriander leaves and slit green chillies. Repeat for the rest of the banana leaves. 
Now fold in the leaf as shown in the pictures below and seal with a toothpick.
Keep the fish marinated in this parcel for at least 30 minutes. If you have guests coming over for dinner or lunch, you can also keep these parcels ready the previous day and refrigerate. 
You can now either bake these parcels in the pre heated oven for 20 minutes at 175 degree celsius. Or you can place the parcels on a non stick/iron tawa or griddle and keep it covered on the lowest flame  for 10-15 minutes, turning in between. Serve hot with steamed rice with the individual parcels on the plate. It is best served off the leaf to enjoy maximum taste. 


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