Ilish Macher Paturi with Steamed Basmati Rice

Instructions

1. 1

   Preparation

   • In a small bowl, soak the black mustard seeds, yellow mustard seeds, and poppy seeds in warm water for at least 30 minutes. This softens them for grinding and helps reduce bitterness.
   • While the seeds are soaking, prepare the banana leaves. Wash them thoroughly and pat dry. Gently pass each leaf over a low open flame for 10-15 seconds per side until it becomes pliable and darkens slightly. This prevents tearing when folding.
2. 2

   Create the Marinade Paste

   • Drain the soaked seeds completely. Transfer them to a grinder or blender.
   • Add the grated coconut, 4 green chilies, optional yogurt, and a pinch of salt. Grind to a thick, smooth paste, adding a tablespoon of water only if necessary to facilitate grinding.
3. 3

   Marinate the Fish

   • In a mixing bowl, combine the ground mustard-coconut paste, 4 tablespoons of mustard oil, turmeric powder, and the remaining salt. Mix well to form the marinade.
   • Gently coat each piece of Hilsa fish with the marinade, ensuring it is covered evenly on all sides.
   • Set aside to marinate for 15-20 minutes.
4. 4

   Assemble the Paturi Parcels

   • Lay a prepared banana leaf on a flat surface, shiny side down. Smear a little mustard oil in the center.
   • Place one marinated fish piece in the middle of the leaf.
   • Top the fish with an extra spoonful of the marinade, one slit green chili, and a drizzle of mustard oil.
   • Carefully fold the banana leaf from all four sides to create a neat, sealed rectangular parcel. Secure it tightly with a cotton thread so nothing leaks out.
5. 5

   Cook the Paturi

   • Heat the remaining 2 tablespoons of mustard oil in a heavy-bottomed pan or tawa over medium-low heat.
   • Carefully place the wrapped parcels in the pan in a single layer. Do not overcrowd.
   • Cover the pan with a lid and cook for 7-8 minutes on one side, until the leaf is slightly charred.
   • Gently flip the parcels, cover again, and cook for another 7-8 minutes on the other side.
   • The fish is cooked when the parcel feels firm and the aroma of the steamed fish and banana leaf is prominent.
6. 6

   Serve

   • Remove the cooked paturi from the pan and let them rest for a minute.
   • Serve the parcels hot, allowing each person to unwrap their own. It is best enjoyed with a plate of hot steamed rice.