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A classic Bengali delicacy where tender fish fillets are marinated in a pungent mustard and poppy seed paste, wrapped in banana leaves, and steamed to perfection. The leaves impart a subtle, smoky aroma, making this dish truly unforgettable.
For 4 servings
Prepare Seeds and Banana Leaves (15 minutes)
Create the Mustard Marinade (5 minutes)
Marinate and Wrap the Fish (5 minutes)
A classic Bengali comfort food! Tender fish fillets are marinated in simple spices, dipped in a savory egg batter with onions and chilies, then shallow-fried to a perfect golden crisp. A quick and delicious side for any meal.
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A classic Bengali delicacy where tender fish fillets are marinated in a pungent mustard and poppy seed paste, wrapped in banana leaves, and steamed to perfection. The leaves impart a subtle, smoky aroma, making this dish truly unforgettable.
This bengali recipe takes 40 minutes to prepare and yields 4 servings. At 396.54 calories per serving with 34.15g of protein, it's a moderately challenging recipe perfect for lunch or dinner.
Cook the Parcels (15 minutes)
Serve Hot
While Bhetki is traditional, this recipe also works beautifully with other firm-fleshed fish like Ilish (Hilsa), Pomfret, or even boneless Tilapia.
For a slight tangy twist, you can add a teaspoon of tamarind paste or a squeeze of lemon juice to the mustard marinade.
If you have a coconut allergy, you can omit the grated coconut. The paste will be more pungent, so you might want to slightly increase the amount of curd to balance it.
The fish used in this dish is an excellent source of Omega-3s, which are crucial for brain health and reducing inflammation in the body.
Fish provides lean, high-quality protein that is essential for muscle repair, growth, and overall body function.
Mustard oil is rich in monounsaturated and polyunsaturated fats, which are beneficial for heart health when consumed in moderation.
Both turmeric and mustard seeds contain compounds with natural anti-inflammatory properties that can help combat chronic inflammation.
Patot Diya Maas is a traditional Bengali dish where 'Maas' means fish and 'Patot Diya' means 'in a leaf'. It involves marinating fish in a pungent mustard and poppy seed paste, wrapping it in banana leaves, and then steaming or pan-frying it.
Yes, it is a relatively healthy dish. The primary cooking method is steaming, which uses minimal oil. The fish provides high-quality protein and omega-3 fatty acids, while mustard seeds have anti-inflammatory properties.
One serving (one parcel) of Patot Diya Maas contains approximately 400-450 calories, primarily from the fish and the mustard oil used in the marinade.
Traditionally, firm, fleshy, and flavorful fish like Bhetki (Barramundi) or Ilish (Hilsa) are used. However, you can also use Rohu, Katla, Pomfret, or even boneless fillets like Tilapia or Cod.
Bitterness in mustard paste usually comes from two things: not soaking the seeds long enough, or over-grinding them. Ensure you soak the seeds for at least 15 minutes in warm water and grind just until a smooth paste is formed.
While banana leaves impart a unique aroma, you can use parchment paper or aluminum foil as a substitute. The taste will be slightly different, but the fish will still be moist and flavorful.