Bhetki Macher Paturi is a classic Bengali fish dish. In this recipe, flavorful Bhetki fish (Indian Barramundi) fillet is marinated in a blend of spices, then carefully wrapped in leaves and steamed until tender and delicious. All you need then is some rice to truly enjoy it!
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Debjani's Note
Isn't it strange how life can change so quickly? After living in the city for years, we're suddenly moving! Mehebub, my husband, has taken a job overseas, and my daughter, Pasta, and I are relocating to Kolkata. To celebrate our last Sunday in our little apartment, I decided to make Bhetki Macher Paturi, a favorite with our family.
Last Saturday, we made our usual monthly trip to C R Park to buy fish. But this visit was a little bittersweet, as it was our last before moving to Kolkata next week. I love buying fish at the C.R. Park market, even though my husband, Mehebub, thinks it's overpriced, and he's probably right! We even had to pay 50 rupees for a single banana leaf!
I cooked Bhetki Macher Paturi today, a dish my family absolutely loves! It's one of my personal favorites, too. Fish Paturi is a classic Bengali dish where Bhetki fish is coated in a mustard and coconut paste, wrapped in banana leaves, and gently steamed. The result is Bhetki Macher Paturi, so tender it melts in your mouth.
Paturi, the Process, and variations!
While you can cook fish paturi in a pan or even a microwave, I prefer the gentle, slow cooking method of using a pan. Traditionally, banana leaves are used to wrap the fish, but gourd leaves, also known as lau pata, are a fantastic alternative. When using gourd leaves, you can actually eat the leaves along with the fish! Yesterday, I picked up some gourd leaves from the market and decided to experiment, wrapping half of my fish in banana leaves and the other half in gourd leaves. The surprising result? Each variation of the paturi had a distinctly different taste!
Follow the instructions below to learn how to make bhetki paturi using both methods.
Instruction - Step-by-step
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First, wash the Bhetki fish fillet - without bone. Then, rub them with lemon juice and half the salt. Let them sit for an hour.
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Grind both types of mustard seeds into a thick paste with a little salt. Remove the seed coverings by straining the paste. Make a paste from the green chilies.
In a bowl, combine the mustard paste, shredded coconut, green chili paste, remaining salt, turmeric powder, and mustard oil. Mix everything well with a spoon.
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Marinate the fish pieces with the mixture and let it sit in the fridge overnight (5-6 hours). This makes the fish very tender.
Take the bowl of marinated fish out of the fridge an hour before cooking. -
Cut banana leaves into 6x6 inch squares. Brush a little mustard oil on the shiny side of each banana leaf square. Warm each leaf over low heat for about 30 seconds.
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Place a spoonful of the marinade in the center of a banana leaf.
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Put a piece of fish on top of the marinade and cover the fish with more marinade.
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Fold the banana leaf over the filling to create a sealed packet on all sides.
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Use thread to tie the packet shut, like in the image.
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If you don't have thread, or tying is too difficult, use a toothpick to hold it closed. Repeat this process to wrap the remaining fish pieces.
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I didn't have enough banana leaves, so I used a gourd leaf for some of the packets.
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Pour some mustard oil into a shallow pan, then set the fish packets in the oil.
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Cover the pan and cook over low heat for 10 minutes.
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After 10 minutes, turn all the fish packets over and cook the other side for another 10 minutes with the lid on.
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Remove the fish packets, now Bhetki Macher Paturi, and store them in a container with a lid to finish cooking with their own heat.
Tips for making perfect Bhetki Macher Paturi
The recipe for this signature Bengali fish paturi is fairly consistent across households. But I learned a couple of tips from a traditional Bengali cook who made it for our housewarming party in Kolkata. He emphasized the importance of a two-step marination process for achieving that melt-in-your-mouth texture. First, marinate the fish pieces with lemon juice and salt for an hour. I've enhanced the flavor by using Gondhoraj lime instead of regular lemon. The second step involves marinating the fish with the mustard-coconut paste and spices for about six hours, or ideally, overnight.
Here's how I make Bhetki Macher Paturi at Debjanir Rannaghar!
Recipe Card
Bhetki Macher Paturi
Ingredients
- 750 g Bhetki Fish boneless; cut into 10 pieces
- 2 tablespoon Black Mustard Seed
- 2 tablespoon Yellow Mustard Seed
- 6 tablespoon Grated Coconut
- 8-10 Green Chili
- 4 tablespoon Mustard Oil
- 2 tablespoon Lemon Juice
- 1 teaspoon Turmeric Powder
- 1 teaspoon Salt or to taste
- 1 Banana Leaf big
- 3-4 Gourd Leaf optional
- Thread as required toothpick can also be used
Instructions
Prep Work
- Clean the Bhetki fish pieces and rub them with lemon juice and half the salt. Let them sit for an hour.
- Grind the two kinds of mustard seeds into a thick paste with a bit of salt.
- Remove the outer layer of the paste by straining it and throwing away what's left.
- Then, grind the green chilies into a paste.
- In a bowl, combine the mustard paste, shredded coconut, green chili paste, salt, turmeric powder, and mustard oil.
- Stir everything together well.
Marinating the fish for Bhetki Macher Paturi
- Coat the fish pieces with the mixture and let them sit overnight (5-6 hours). This is key for very tender Paturi.
Making the Fish Package or Macher Paturi
- Fish paturi can be cooked in two kinds of leaves: those you can eat and those you can't. If you're using leaves you can't eat, like banana leaves, throw the leaf away when you eat the fish. But if you're using leaves you can eat, such as gourd leaves, you can eat the leaf too. I'll show you how to make it both ways.
Wrapping the fish for Bhetki Macher Paturi using Banana Leaves
- Take the bowl of marinated fish out of the fridge an hour before you cook.
- Cut banana leaves into 6x6 inch squares.
- Brush a little mustard oil on the shiny side of each banana leaf piece.
- Warm them lightly over low heat for half a minute.
- Put a spoonful of the marinade in the center of a banana leaf.
- Place a piece of fish on top of the marinade, and then cover the fish with more marinade.
- Fold the banana leaf over from all four sides to create a sealed packet.
- Use thread to tie it closed, as shown in the picture.
- If you don't have thread or find tying difficult, use a toothpick to close the packet.
- Repeat this process to make packets for all the remaining fish pieces.
Wrapping the fish for Bhetki Macher Paturi using Gourd Leaves
- I didn't have enough banana leaves, so I used gourd leaves to wrap some of the pieces - Lau Pataty Macher Paturi.
Making Bhetki Macher Paturi
- Pour some mustard oil into a flat pan, then place the fish packets in the oil.
- Cover the pan and cook over low heat for 10 minutes.
- After 10 minutes, turn all the fish packets over. Cover the pan again and cook for another 10 minutes on the other side.
- Remove the fish packets or Bhetki Macher Paturi and store them in a closed container so they continue cooking in their own heat.
Notes
- For the best Paturi using Indian Baramundi Fish, also known as Bhetki Mach, it's best to use fish pieces without bones. These pieces should be about 1.5 inches thick and 4x4 inches in size. If you have trouble cutting the fish yourself, ask the person who sells you the fish to do it for you.
Nutrition
Related Recipes
Fish Recipes from Debjanir Rannaghar!
- Piajkoli ar Aloo diye Tangra Macher Jhol (Also known as Bengali Light fish curry prepared with Tyangra Maach, Onion Stalks and Potato)
- Shorshe Bata diye Parshe Macher Jhal (Also known as Mullet Fish in Mustard Gravy)
- Biye Barir Macher Kalia (Also known as Bengali Fish Kalia)
- Ilish Macher Tok (Also known as Ilish Macher Tawk)
- Charapona Macher Kabiraji Jhol (also known as Charapona Macher Jhol
- Macher Teler Chorchori , also known as Fish Fat (and Fish liver & Intestine) Mishmash with Potatoes and Eggplant
- Tangra Macher Aloo Begun o Bori Diye Jhol (Also known as Cat Fish Curry with Potato, Eggplant and Sun-dried Lentil Dumplings)
- Doodh Maach (Also known as Fish cooked with Milk)
- Bhetki Maacher Aloo Phulkopi diye Kalia (Also known as Light Fish Curry with Potato & Cauliflower)
Have you tried the Bengali Bhetki Paturi recipe from Debjanir Rannaghar!
Do let me know how it came out. Also, I would love to see a picture of the same which you can share here on [email protected]. Meanwhile, on Instagram, you can use my hashtag #debjanirrannaghar and in addition, you can tag me at @foodofdebjani.
Here's the Bhetki Macher Paturi Pin for your Pinterest Board!
About Debjani Chatterjee Alam
I am Debjani Chatterjee Alam. A CSR specialist by profession and a food writer, food blogger, and food photographer as well. I live in Kolkata along with my Husband Mehebub who is an architect by profession, my daughter Pasta, and also my dog daughters Coffee and Luchi.
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