Ilish Macher Paturi

1. 1
   prep

   Soak the mustard and poppy seeds.

   1.Combine black mustard seeds, yellow mustard seeds, and poppy seeds in a small bowl.

   2.Add enough water to cover and let soak for 30 minutes to remove bitterness.

   3.Drain the soaked seeds completely, reserving the drained water.

   TIPSoaking the mustard seeds in water tames their sharp heat, preventing the paste from turning bitter.
2. 2
   prep

   Prepare the hilsa steaks.

   1.Rinse the hilsa steaks gently under cold running water.

   2.Pat them completely dry with paper towels.

   3.Rub each steak with a pinch of salt and a drop of mustard oil, then set aside.
3. 3
   prep

   Make the shorshe bata (mustard paste).

   1.In a grinder jar, add the soaked and drained mustard seeds, poppy seeds, 2 green chilies, and grated coconut.

   2.Add 2 tablespoons of mustard oil, turmeric powder, salt, and sugar.

   3.Grind to a thick, fine paste, using the reserved soaking water sparingly (about 2-3 tablespoons) to help the blades move.

   4.The paste should be smooth but thick enough to coat the back of a spoon.

   TIPAvoid adding too much water. The paste must be thick to cling to the fish during steaming.
4. 4
   mix

   Coat the hilsa steaks with the mustard paste.

   1.Place the hilsa steaks in a mixing bowl.

   2.Add the ground mustard-coconut paste and the remaining mustard oil.

   3.Using clean hands, gently massage the paste into every inch of each fish steak, ensuring an even, thick coating.

   4.Let the fish marinate for 10 minutes while you prepare the banana leaves.

   TIPBe gentle with hilsa — the flesh is delicate and can break apart easily.
5. 5
   prep

   Wilt the banana leaf squares.

   Hold each banana leaf piece over a low open flame for 5-10 seconds per side, letting it soften and change to a brighter green. This prevents cracking when folding. Cut the leaves into squares large enough to fully enclose a fish steak.

   TIPWipe the wilted leaves with a damp cloth to remove any soot or dust.
6. 6
   assemble

   Wrap the fish in banana leaves to form parcels.

   1.Lay one banana leaf square glossy side down on a flat surface.

   2.Place one mustard-coated hilsa steak in the center.

   3.Add a slit green chili on top of the fish.

   4.Drizzle half a teaspoon of mustard oil over the chili.

   5.Fold the leaf over the fish like an envelope — first the sides, then the top and bottom — to create a sealed parcel.

   6.Tie the parcel securely with kitchen twine. Repeat for all 4 steaks.

   TIPEnsure the parcels are tightly sealed so steam cannot enter and dilute the pungent mustard flavors.
7. 7
   steam · ~20 min

   Steam the ilish macher paturi.

   Arrange the parcels in a steamer basket over boiling water. Cover and steam over medium-high heat for 18-20 minutes. The banana leaves will darken and a robust mustardy aroma will fill the kitchen. Turn off the heat and let the parcels rest for 2 minutes.

   TIPDo not overcook. Hilsa steaks of this thickness cook perfectly in the steam within 20 minutes — any longer and they turn chalky.
8. 8
   serve

   Serve the paturi hot in its banana leaf parcel.

   Place each tied-up parcel on a plate. The banana leaf acts as both a cooking vessel and a serving plate. Pair with plain steamed rice and a wedge of gondhoraj lemon or lime on the side.

   TIPEat it straight from the leaf for the full sensory experience — the aroma of the wilted banana leaf mingling with mustard and hilsa is a quintessential Bengali monsoon delight.

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