Bhetki Macher Paturi

 
Prep time Cook time Total time
8 hours 20 mins 8 hours 20 mins
 
Author: Debjani
Recipe type: Fish
Cuisine: Bengali
Serves: 4-5 People

Ingredients

Bhetki Fish: 750 g (boneless; cut into 10 pieces)

Black Mustard Seed: 3 Tbsp.
Grated Coconut: 5 Tbsp.
Green Chili: 8-10
Mustard Oil: 4 Tbsp.
Lemon Juice: 2 Tbsp.
Turmeric Powder: 1 Tsp.
Salt: to taste
Banana Leaf: 1 (big)
Gourd Leaf: 3-4 (optional)
Thread: as required (toothpick can also be used)

Instructions

1. Wash Bhetki fish chunks and rub Lemon Juice and half of the salt to fish pieces and leave those for 1
hour.
2. Make a thick paste of Mustard Seed by adding a little salt.
3. Strain that paste through a strainer and discard husk.
4. Make a paste of Green Chilies..
5. In a bowl take Mustard Paste, grated Coconut, Green Chili paste, salt, Turmeric Powder and Mustard
Oil.
6. Mix those using a spoon.
Marination:

2. Marinade fish chunks with this paste and give those an overnight stand (5-6 hours). This step is
important to get super soft Paturi.
Making of the Fish Parcel or Macher Paturi:
 2. Take the bowl full of marinated fish out of the refrigerator at least one hour before cooking.
3. Take Banana Leaf and cut it into 6”/6” pieces.
4. Now brush little Mustard Oil on the glossy side of Banana Leaf pieces.
5. Lightly roast those over low flame for 30 seconds.
6. Now take a piece of Banana Leaf and put 1 spoon of the marinade on the middle of the leaf.
7. Place a fish chunk on the top of the marinade and finally put some marinade to cover the fish from the
top.

9. Close the Banana Leaf from four sides to make a close parcel.
10. Tie it using a thread as shown in the picture.
11. In case the thread is not available or you find this process a bit fussy then just close it using a
toothpick.
12. Following the process make a parcel of rest of the fish chunks.
13. I was not available with sufficient banana leaf and used guard leaf to make the parcel for few pieces.