Bhetki Maacher Paturi

1. 1
   prep · ~15 min

   Soak the mustard and poppy seeds.

   Soak yellow mustard seeds, black mustard seeds, and poppy seeds in warm water for 15 minutes. Drain well before grinding.

2. 2
   mix · ~8 min

   Make the mustard paste marinade.

   1.Grind soaked mustard seeds, poppy seeds, green chili, and a pinch of salt into a smooth, thick paste using minimal water.

   2.Transfer paste to a bowl and add yogurt, raw mustard oil, turmeric powder, sugar, and remaining salt.

   3.Whisk vigorously until the marinade emulsifies and turns creamy.

   TIPUse ice-cold water for grinding to keep the mustard paste from turning bitter.
3. 3
   mix · ~10 min

   Coat the fish with the marinade.

   Gently fold the bhetki fillet pieces into the mustard paste mixture, ensuring each piece is evenly coated. Let it rest for 10 minutes to absorb the flavors.

4. 4
   prep · ~2 min

   Prepare the banana leaves.

   Quickly pass each banana leaf square over an open flame, moving constantly, until it becomes glossy and pliable. This prevents cracking when folded.

   TIPWipe the leaves clean with a damp cloth before heating.
5. 5
   assemble · ~10 min

   Wrap the fish in banana leaves.

   1.Grease the shiny side of each banana leaf lightly with mustard oil.

   2.Place two marinated fish pieces in the center of each leaf.

   3.Spoon any remaining marinade over the fish and tuck a slit green chili on top.

   4.Drizzle a few drops of raw mustard oil over the fish.

   5.Fold the leaf into a tight parcel and secure with kitchen twine, ensuring no steam escapes.

   TIPDouble-wrap with a second smaller leaf if the first one has any cracks, to lock in moisture.
6. 6
   steam · ~15 min

   Steam the parcels.

   Arrange the tied parcels in a steamer pot over boiling water. Cover tightly and steam on medium heat for 12–15 minutes. The leaves will darken and the fish will cook through in its own juices.

   TIPDo not let the water touch the parcels — use a perforated stand or place parcels on a metal ring.
7. 7
   serve · ~2 min

   Rest briefly and serve hot.

   Remove parcels from the steamer and let them rest for 2 minutes. Serve the parcel sealed on the plate; cut the string and open the leaf at the table for maximum aroma. Pair with plain steamed rice.

   TIPDrizzle a few drops of raw mustard oil just before eating to intensify the pungent kick.

Cuisines we love