Bhetki Maach along with a paste of Mustard and Coconut wrapped in banana
leaf and cooked in slow flame and end result is melting in mouth Bhetki Macher
Paturi.
Ingredients:
Bhetki Fish: 1 Kilo (cut into 6 to 8 pieces)
Poppy seeds (Posto/Khus Khus)- 1 tablespoon
kaju nuts- 8
Raisins- 10
Black mustard: 2 teaspoons
White mustard: 3 tablespoons
Grated coconut: 1 cup
Green chilly: 4/ 6
Turmeric Powder: 1 teaspoon
Mustard oil: 4 tablespoons
Salt to taste
Banana leaf
String to
tie the Banana Leaf
Method:
- Soak the mustard seeds, poppy seeds, kaju nuts and raisins in half a cup of warm water for half an hour with a pinch of salt.
- Make a fine paste of all above in a grinder with 2 chillies.
- Add the coconut, a tablespoon of oil and turmeric powder to the paste and mix well.
- Cut the Fish fillet to required serving size.
- Now marinade fish chunks with this paste and give those an overnight stand (5-6 hours). This step is important to get super soft Paturi.
- Take the bowl full of marinated fish out of refrigerator at least one hour before cooking.
- Take Banana Leaf and cut it into 6”/8” pieces.
- Now brush little Mustard Oil on the glossy side of Banana Leaf pieces and lightly roast those over low flame for 30 seconds.
- Now take a piece of Banana Leaf and put 1 spoon of the marinade on the middle of the leaf and then place a fish chunk on the top of the marinade and finally put some marinade to cover the fish from top.
- step:
- Step
- Close
the Banana Leaf from four sides to make a close parcel as shown in picture.
- Now put some Mustard Oil in a flat pan and place fish parcels over the oil and cover the pan with a lid and cook in low flame for 10 minutes.
- Flip all the fish parcels after 10 minutes and cook from the other side by covering the pan with lid for 10 more minutes.
- Take all the Fish Parcels or Bhetki Macher Paturi and store those in a closed container to enable those to get cooked in own heat.
Serve hot
with steamed rice.
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