Paturi is a Bengali dish, which can be made in both vegetarian and non-vegetarian forms, but fish paturi is the most popular, especially Bhetki fish paturi. Leaves play an important role in making this dish, as the ingredients are wrapped in leaves, tied with string, and cooked over low heat or steam.
Freshwater fish are mainly used in making fish Paturi. The name paturi is derived from the fact that the dish is cooked wrapped in leaves. This dish is cooked wrapped in young banana leaves, gourd leaves, pumpkin leaves or chalkumro leaves.
Different paturis are prepared from different fish, such as bhetki paturi, ilish paturi, koi paturi, rui paturi, etc. Apart from fish, there are also paturis made from eggs, and even paturis made from fish eggs. Paturis are also prepared with shrimp, which is known as chingri paturi; mainly bagda chingri paturi is used in the preparation of paturi.
The basic method of making paturi is to wrap the main ingredient in leaves with spices and cook it over low heat or steam. In some cases, fish is mixed with spices and steamed in the rice, wrapped in bay leaves.
Although banana leaves are usually used in paturi, sal leaves, turmeric leaves, and bay leaves are also used. Regional influences can be found in the use of these leaves. For example, in Midnapore, paturi is quite popular in sal leaves, one of the reasons for this is the abundance of sal forests in those areas.
Kachur paturi and Kachur latiri mustard paturi are made in the same way.
Without a love for paturi, you can't be a Bengali. There are so many types of paturi, such as channa paturi, chicken paturi, hilsa paturi! But the most popular paturi in Bengal is the bhetki paturi. Nowadays, this dish is on the menu at most events at home. But the taste of paturi at home doesn't come through! Let's see what to do.
The recipe is extremely simple, quick (about 30 minutes), with ingredients that can be found everywhere and can be prepared in advance. Perfect if you have guests or for a weeknight with a craving for something else. This dish is a treat and also helps to make the fish go down better for those who don't love it.
Preparation Time: 30 mins
Cooking time: 20 mins
Servings: 4 servings
Calories per serving: 50 calories per 100 gms
Ingredients:
- 4 fish fillets
- 2 lemons
- 2 tsp black mustard seeds
- 2 tsp turmeric
- 1 green chili pepper
- 100 gm grated coconut
- 3 tbsp oil
- 1 tsp sugar
- 250 gm yogurt
- Salt to taste
- Cabbage leaves
- 2 sprigs of coriander leaves
Recipe Method:
Marinate the fish with turmeric powder, salt and lime juice and let stand for 30 min. Prepare the spice paste for marinating the fish. Add 1 tsp black mustard seeds, 1 tsp turmeric, 1 lemon juice, 1 piece of green chili pepper, grated coconut, 2 tbsp oil, 1/2 tsp salt, 1 tsp sugar, 2 tbsp yogurt in a food processor and mix to obtain a smooth paste, adding a little water if necessary.
Heat the oil in a pan; once hot, add the mustard seeds. Remove from the heat, add the turmeric and mix well. Once cooled, mix the paste with the yogurt and season with salt and sugar. Heat the cabbage leaves in a hot pan or in the microwave until they are tender and pliable. Cover the fish fillets with the spice paste and place the fresh herbs inside the fish belly. Wrap them one by one with the cabbage leaves and set aside.
Heat oil in a heavy-bottomed frying pan. Place the fish fillets wrapped in cabbage leaves in the pan. Cover and cook on both sides over low heat for 3 to 5 minutes per side. Remove the leaf and serve with the curried yogurt.
