Imagine a dish that’s not just a feast for the taste buds but also a treat for the senses. Bhetki Macher Paturi is just that – a traditional Bengali preparation where marinated Bhetki (Barramundi) fish is wrapped in banana leaves and slowly cooked to perfection. The result? A fish that’s incredibly moist, flavorful, and infused with the subtle, smoky aroma of the banana leaves.
Bhetki Macher Paturi Recipe
Bhetki Macher Paturi is a traditional Bengali fish dish known for its distinctive cooking method and rich flavors. This delicacy features Bhetki fish (Asian sea bass) fillets marinated in a flavorful paste of mustard, coconut, and spices. The marinated fish is then wrapped in banana leaves and steamed, allowing the flavors to infuse beautifully. Bhetki Macher Paturi is a beloved dish in Bengali cuisine and is often prepared during festive occasions.
Equipment
- Mixing bowl
- Frying pan or steamer
- Sharp knife
- Brush
Ingredients
- 4 large pieces Bhetki fish fillets
- 2 tablespoons Mustard paste
- 1 tablespoon Poppy seed paste
- 1 tablespoon Coconut paste
- 1 teaspoon Turmeric powder
- ½ teaspoon Red chili powder
- 4 tablespoons Mustard oil
- to taste Salt
- 4-5 Green chilies slit
- Banana leaves for wrapping
- Cotton thread for tying
Instructions
- Marinate the Fish: In a mixing bowl, combine mustard paste, poppy seed paste, coconut paste, turmeric powder, red chili powder, half of the mustard oil, and salt. Mix well to form a smooth paste. Coat the fish fillets with this marinade. Let it sit for at least 30 minutes to 1 hour.
- Prepare the Banana Leaves: Cut the banana leaves into squares large enough to wrap the fish fillets. Gently heat each leaf over a low flame to make them pliable and easy to fold.
- Wrap the Fish: Place a marinated fish fillet on each banana leaf square. Place a slit green chili on top and drizzle some mustard oil over it. Fold the leaf to make a parcel and tie securely with cotton thread.
- Cook the Fish: Heat a frying pan or steamer. Place the wrapped fish parcels and cook covered on a medium flame for about 10 minutes each side. If steaming, steam for about 20 minutes.
- Serve Hot: Carefully unwrap the fish parcels and serve the Bhetki Macher Paturi hot with steamed rice.
Tips and Information
- Ensure that the banana leaves are not torn; they are essential for imparting flavor and retaining moisture.
- Be generous with the mustard oil, as it is key to achieving the authentic taste of this dish.
- Adjust the amount of green chilies according to your heat preference.
FAQs
Can I use another fish instead of Bhetki?
Yes, though Bhetki is traditional, you can use salmon or hilsa (ilish) as substitutes.
How do I store the leftovers?
Refrigerate in an airtight container and consume within 24 hours.
Can I make this dish without banana leaves?
Banana leaves add a unique flavor, but you can use foil as an alternative.
Is it necessary to marinate the fish?
Marinating the fish ensures that it absorbs the flavors fully.
How do I know when the fish is perfectly cooked?
The fish should be opaque and flake easily with a fork.