“I will not eat the green momma; I will only eat the Ilish Mach” my five-years-old told while having the Lau Patay Ilish Paturi. Pasta, in general, is a non-fussy eater and she is a true foodie. However, Greens are something she tries to avoid as much as possible. Needless to say, I try to incorporate greens as part of her diet differently. Though initially, she opposed having the green, however, after a small portion she finished the green (Read Lau Pata aka Bottle Gourd Green) as well along with the fish.
Now that the Ilish season is here, I have started making our regular dose of Ilish Macher everything. By everything I literally mean everything. The entire family including the 5 years old dynamite loves Ilish Mach in any form. Personally speaking, I love to cook Ilish more than eating it. The main reason is nothing but the least amount of spices needed in making typical Ilish delicacies. When the fish is good, you do not need spices to suppress the flavor of Hilsa.
Paturi is a Bengali delicacy where animal protein or vegetables or Milk protein. Generally, the main ingredient along with a paste of mustard, coconut and poppy seed along with mustard oil and green chili are steamed after wrapping with a leaf (edible, for eg, Banana Leaf or unedible, for eg, Bottle gourd or Pumpkin leaf).
Lau Patay Ilish Paturi and why I prefer it!
As the name suggests this particular type is prepared by wrapping the fish with bottle gourd Leaf. This means once ready along with the fish you can also eat the wrapper aka the green. In fact, the edible green makes the dish more delectable. I prefer making it instead of making the Paturi with Banana leaf. The steamed green tastes amazing with the steamed rice and so is the fish infused with the flavor of the green. Paturi is an amazing Bengali delicacy, however, when cooked using edible greens it turns better.
If Lau pata aka Bottle gourd green is not available you may use pumpkin green or Kumro shag. Instead, you can make it with Banana leaf. However, if using the banana leaf, discard the leaf while eating the paturi. This dish is also known as Lau Patay Ilish Bhapa. Bhapa stands for steaming.
Before making Paturi or any other dish with Ilish Mach!
Do try to procure Ilish mach aka Hilsa beyond 1 kg and do not purchase “khoka Ilish” or small hilsa. This is to help Hilsa available for our future generation as well. I personally do not mind making a few times less instead of purchasing small Hilsa. Be responsible and eat Ilish in a way so that it can sustain.
Here’s how I make Lau Patay Ilish Paturi!
- Serves: 6 People
- Serving size: 130g
- Calories: 399
- Fat: 26g
- Saturated fat: 12g
- Carbohydrates: 10.6g
- Sugar: 3.6g
- Sodium: 531mg
- Fiber: 5.5g
- Protein: 32.3g
- Cholesterol: 49mg
- Ilish Mach/ Hilsa Fish: 6 Pieces (100-125g each per piece)
- Lau Pata/ Bottle Gourd Green: 6 big leaves
- Green Chili: 12
- Yellow Mustard Seed: 1 Tbsp.
- Black Mustard Seed: 1 Tbsp.
- Poppy Seed: 1 Tbsp.
- Coconut: ½ Cup
- Plain Curd: 50g
- Salt: to taste
- Turmeric Powder: 1 Tsp.
- Mustard Oil: 4 Tbsp.
- Wash Hilsa chunks and marinate with ½ Tsp. Salt and Turmeric Powder.
- Soak Yellow and Black Mustard Seed in warm water for 15 minutes.
- Soak Poppy seed in warm water as well with a little salt for 15 minutes.
- Make a thick paste of the Mustard seeds, Poppyseed, Coconut along with 4-5 green chilies and also salt and little turmeric powder.
- Add 3 Tbsp. Mustard Oil and also the plain curd to the mixture and mix to make a smooth paste.
- Wash and clean the Bottle Gourd Leaves and keep that whole.
- Place one leaf on a plate and smear 1 Tbsp. Spice mix.
- Place one marinated fish over the mixture and pour another Tbsp. mixture over it.
- Top it with one green chili and ¼ Tsp. Mustard oil.
- Fold the leaf from the sides as shown in the picture and tie with a thread.
- Instead of thread, you may use a toothpick to seal the Paturi.
- Following the same process make the rest of the Paturi.
- In a flat pan heat 2 Tbsp. Oil.
- Place all the paturi and cover the pan with a lid.
- Keep the flame on the lower side and cook one side for 10 minutes.
- Flip the foils over and cook from the other side for 10 minutes.
- Switch the flame off and serve it hot after cutting the thread with steamed rice.
- As the Paturi is prepared with edible greens, do not discard the green and have it with rice.
Wash greens thoroughly before steaming.
Instead of Mustard seed, you may use readily available mustard paste or Kasundi.
You may use a microwave to make this dish as well. If using the same, cook on 60% for 10 minutes and them flip over and cook for 10 more minutes.
Hilsa dishes/ Ilish Mach Recipes from Debjanir Rannaghar!
- Sada Ilish (Also known as Ilisher PaniKhola or Ilish Pani Khola)
- Kasundi Ilish (Hilsa cooked with Bengali Mustard Sauce Kasundi)
- Ilish Macher Tok (Also known as Ilish Macher Ambol)
- Bhapa Ilish (Also known as Steamed Hilsa Fish or Ilish Bhapa)
- Doi Ilish (Also known as Bengali Hilsa Curry with Yogurt)
- Ilish Shukto (Also known as Ilish Mach Shuktuni)
- Ilish Pulao (Also known as Bengali Hilsa Pulao)
- Nona Ilish Bhorta (also known as Nona Ilish Bhuna)
- Ilish Macher Sorshe bata diye Jhal (Also known as Hilsa Fish in Mustard Gravy)
- Mawa Ghater Ilish Macher Lejar Bhorta (Also known as Ilish Macher Bhorta)
- Ilish Macher Korma (Also known as Bangladeshi Hilsa Korma)
- Bori Begun Aloo diye Ilish Macher Tel Jhol (Also known as Ilish Macher Jhol)
Have you tried the Lau Patay Ilish 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@example.com. Meanwhile, on Instagram, you can use my hashtag #debjanirrannaghar and in addition, you can tag me at @foodofdebjani.
Here’s the Lau Patay Ilish Paturi for your Pinterest Board!