Ilish Macher Paturi is a popular Bengali dish from the Indian subcontinent, specifically from the state of West Bengal and Bangladesh. It's a traditional preparation made with "ilish" or hilsa fish, which is highly prized for its unique taste and flavor.
The dish is prepared using a cooking technique known as "paturi," where marinated fish is wrapped in banana leaves and then cooked by steam or slow cooking. This method helps infuse the fish with the flavors of the marinade and the leaves. Here's a recipe for Ilish Macher Paturi:
Ingredients of Ilish Macher Paturi:
- Hilsa fish pieces : 4-6 pieces
- Mustard paste: 3-4 tablespoons
- Poppy seed paste: 2 tablespoons
- Green chili paste: 1 tablespoon (adjust to taste)
- Coconut paste: 2 tablespoons (optional)
- Mustard oil: 2-3 tablespoons
- Turmeric powder: 1/2 teaspoon
- Salt: to taste
- Banana leaves: cut into pieces for wrapping
- Thread or toothpicks for securing the packets
Instructions of making Ilish Macher Paturi:
1. Clean and wash the fish pieces. Pat them dry with a paper towel.
2. In a bowl, mix the mustard paste, poppy seed paste, green chili paste, coconut paste (if using), turmeric powder, salt, and mustard oil to create a marinade.
3. Marinate the fish pieces with this mixture. Make sure the fish pieces are well-coated with the marinade. Let them marinate for about 30 minutes to an hour.
4. While the fish is marinating, gently heat the banana leaves to make them pliable. This will make wrapping easier.
5. Take a piece of marinated fish and place it on a banana leaf. Wrap the leaf around the fish, forming a neat packet. You can secure the packet with toothpicks or tie it with thread.
6. Repeat this process for all the fish pieces.
7. Heat a pan or a flat griddle. You can add a little bit of oil to prevent sticking, although the fish is already marinated with oil.
9. Place the wrapped fish packets on the pan and cook them on low to medium heat. You can cover the pan to create a bit of steam within the packets. Cook for about 10-15 minutes on each side, or until the fish is cooked through.
10. Once cooked, carefully unwrap the banana leaf packets. The fish should be infused with the flavors of the marinade and the banana leaf.
11. Serve the Ilish Macher Paturi with steamed rice. The banana leaf impart a subtle aroma to the fish and make it incredibly flavorful.
Remember that cooking times might vary depending on the thickness of the fish pieces and the heat level, so adjust accordingly. Enjoy this delicious Bengali delicacy!
Country of origin- India
State- West Bengal
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