Living in a city for years and then leaving the city suddenly is weird, ain't it? This is exactly what happened to us presently. Hubby recently has opted for an overseas assignment and I and Pasta am shifting to Kolkata now. We just have decided to celebrate our Sunday with some bong delicacy before leaving our small apartment! I ended up making some Bhetki Macher Paturi which is a family favorite.
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We visited C R Park last Saturday to pick some fish as we do at least once a month. However, our Saturday visit was a bit special this time. It was our last visit there before shifting our base to Kolkata next week. I love to purchase fish from C R Park market though Mehebub feels things are much more expensive there and he is right! A single Kola Pata (banana leaf) costs us 50 bucks! Along with Bhetki, I took some Kajori Maach which is a bit rare fish these days! I made Bhetki Macher Paturi which is a family favorite.
Bhetki Paturi!
Coming to my Bhetki Macher Paturi; this is one of my favorite fish preparation. Fish Paturi is a signature Bengali fish dish where Bhetki Maach along with a paste of Mustard and Coconut wrapped in banana leaf. It is then steamed on a slow flame and the end result is melting in mouth Bhetki Macher Paturi.
Tips for making perfect Bhetki Macher Paturi
The recipe for this quintessential Bengali dish varies very little in different Bong families. However, there are a few tricks that I learned from the Rannar Thakur (traditional Bengali professional cook) who prepared this dish during our Housewarming party in Kolkata. He told me that 2 stage marination played an important role in making makhoner moto norom (as soft as butter) Bhetki Macher Paturi! Level one is to marinate fish chunks with lemon juice and salt for 1 hour. I modified normal lemon juice with Gondhoraj Lebu (lime) for a prominent taste. Level two is to marinate the fish chunks with the paste of Mustard-Coconut and some spices for around 6 hours or preferably overnight.
Paturi, the Process, and variations!
This dish can be prepared either in a flat pan. Else a Microwave oven can also be used to cook it, however, I prefer to use a pan to slow cook Paturi. Though commonly Banana leaf is used to wrap fish chunks for making Paturi. However, Gourd leaves or Lau Pata also give an amazing result. If Paturi is prepared using Gourd leaves then those leaves or Saag is also eaten along with the fish chunk. I took some Gourd leaves yesterday from Market and wrapped half of the fish in Banana Leaves and the rest in guard leaves. Surprisingly, the taste was different in two variations of Paturi!
Here's how I make Bhetki Macher Paturi at Debjanir Rannaghar!
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Bhetki Macher Paturi
- Total Time: 8 hours 20 mins
- Yield: 4-5 People 1x
Description
Bhetki Macher Paturi is a signature Bengali fish delicacy. In this recipe, Indian Barramundi (Bhetki Mach) is marinated with selected spices and then wrapped in leaves, and steamed to perfection. Then? Well.. you need rice to savor the fish! That's all!
Ingredients
- 750g Bhetki Fish (boneless; cut into 10 pieces)
- 2 Tbsp. Black Mustard Seed
- 2 Tbsp. Yellow Mustard Seed
- 6 Tbsp. Grated Coconut
- 8-10 Green Chili
- 4 Tbsp. Mustard Oil
- 2 Tbsp. Lemon Juice
- 1 Tsp. Turmeric Powder
- 1 Tsp. Salt or to taste
- 1 Banana Leaf (big)
- 3-4 Gourd Leaf (optional)
- Thread as required (toothpick can also be used)
Instructions
- Wash Bhetki fish chunks and rub Lemon Juice and half of the salt to fish pieces and leave those for 1 hour.
- Make a thick paste of both types of Mustard Seeds by adding a little salt.
- Strain the paste through a strainer and discard the husk.
- Now make a paste of Green Chilies.
- In a bowl take Mustard Paste, grated Coconut, Green Chili paste, salt, Turmeric Powder, and Mustard Oil as well.
- Mix those using a spoon.
Marination
- Marinade fish chunks with this paste and give those an overnight stand (5-6 hours). This step is important to get super soft Paturi.
Making of the Fish Parcel or Macher Paturi:
- Take the bowl full of marinated fish out of the refrigerator for at least one hour before cooking.
- Take Banana Leaf and cut it into 6”/6” pieces.
- Now brush little Mustard Oil on the glossy side of the Banana Leaf pieces.
- Lightly roast those over low flame for 30 seconds.
- Now take a piece of Banana Leaf and put 1 spoonful of the marinade on the middle of the leaf.
- Place a fish chunk on the top of the marinade and finally put some marinade to cover the fish from the top.
- Close the Banana Leaf from four sides to make a close parcel.
- Tie it using a thread as shown in the picture.
- In case the thread is not available or you find this process a bit fussy then just close it using a toothpick.
- Following the process make a parcel of the rest of the fish chunks.
- I was not available with sufficient banana leaves and used a guard leaf to make the parcel for a few pieces.
- 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 on low flame for 10 minutes.
- Flip all the fish parcels after 10 minutes and cook from the other side by covering the pan with a 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 their own heat.
- Prep Time: 8 hours
- Cook Time: 20 mins
- Category: Fish
- Method: Cooking
- Cuisine: Bengali
Nutrition
- Calories: 245
- Sugar: 1.1g
- Sodium: 743mg
- Fat: 13.1g
- Saturated Fat: 2.9g
- Carbohydrates: 3.5g
- Fiber: 1.2g
- Protein: 27g
- Cholesterol: 45mg
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 dolonchttrj@gmail.com. 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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