Name: Bhetki Macher Paturi
Prep time: 30 min
Cook time: 20 min
Total time: 80 min
Yield: 2 servings
Cuisine: Indian
Ingredients: 2 Bhetki Fish, boneless fillets; 1 tbsp Yellow Mustard Seeds, soaked; ½ tbsp Black Mustard Seeds, soaked; ½ tbsp Poppy Seeds, soaked; 1½ tbsp Freshly Grated Coconut; 3 Green Chili Pepper, ground and whole; ½ tsp Ground Turmeric, divided; 1½ tbsp Mustard Oil, essential for raw pungent flavor; ½ tsp Salt, to taste; 2 Banana Leaves, cut into squares to wrap fish; ½ tsp Lemon Juice, for first marination

1 hr 20 mintotal

50 min hands-on30 min hands-off

Prep 30 min · Cook 20 min

Serves: 2
Difficulty: Medium
Spice: Medium

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Method

Grind the soaked yellow and black mustard seeds, poppy seeds, grated coconut, some of the green chillies and a pinch of salt into a thick, smooth paste, using as little water as you can.
Transfer this masterful mustard-coconut base into a bowl. Vigorously whisk in the remaining turmeric powder, raw mustard oil, and salt. The sharp, unapologetic pungency of the raw mustard oil is the heart of this dish.
Take the pre-marinated bhetki fillets. Generously slather and envelop each fillet completely on both sides with the thick mustard-coconut paste.
Lay flat a softened banana leaf square. Center one heavily coated fish fillet on the leaf. Crown the fish elegantly with a single slit green chilli.
Artfully fold the banana leaf inward from all four sides to construct a neat, utterly secure parcel. Tie it with a gentle yet firm cotton thread to lock in the steam.
Repeat this delicate wrapping process for all remaining fillets.
Heat a heavy flat tawa or skillet lightly greased with drops of oil. Arrange the pristine fish parcels on the surface. Cover snugly and cook on a low-medium flame for 8-10 minutes.
8–10 min
With precision, flip the parcels over and cook covered for an additional 8-10 minutes. The banana leaves will char beautifully, imparting a smoky essence. Serve the parcels unopened to retain the dramatic reveal.
8–10 min

How to tell it's done

Incredibly soft, flaky fish heavily coated in a creamy, pungent, sharp mustard and coconut paste, infused with the earthy aroma of burnt banana leaf.

Getting it right

Tip

Properly washing and lightly toasting the banana leaves over an open flame makes them highly pliable, entirely preventing tears and cracks when fashioning your tight fish parcels.

What to serve it with

Experience the magic by unwrapping the steaming, aromatic leaf parcel directly on your plate alongside piping hot Steamed Gobindobhog or Basmati Rice.

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Ingredients