Lau Patay Ilish Paturi, a celebrated Bengali delicacy, features Hilsa fish, or Ilish Mach, expertly cooked with a medley of spices within a bundle of bottle gourd leaves until perfectly tender.
Jump to:
- Debjani's Note
- Frequently Asked Questions
- Lau Patay Ilish Paturi and ingredients
- Variation
- Tip
- Here's how I make Lau Patay Ilish Paturi!
- Recipe Card
- My Favorite Monsoon Recipes
- Hilsa dishes/ Ilish Mach Recipes from Debjanir Rannaghar!
- Have you tried the Bengali Lau Pata Ilish Paturi Recipe - from Debjanir Rannaghar!
- Here's the Lau Patay Ilish Paturi for your Pinterest Board!
Debjani's Note
My five-year-old, while enjoying the Lau Patay Ilish Paturi, stated, "I won't eat the green part, Momma; I'll only eat the Ilish Mach." Pasta, who is generally an easy eater and a genuine food enthusiast, tends to steer clear of greens whenever possible. Consequently, I make an effort to include greens in her meals in various ways. Although she initially resisted the green leaves, after a small taste, she ended up eating the leaves (which are Lau Pata, also known as Bottle Gourd Green) along with the fish.
Now that it's Ilish season, I've begun preparing our usual array of Ilish Mach dishes. By "usual array," I truly mean everything. The entire family, including the energetic five-year-old, adores Ilish Mach in any form. Personally, I find more joy in cooking Ilish than in eating it, primarily because traditional Ilish recipes require very few spices. When the fish is of good quality, you don't need spices to mask the flavor of Hilsa.
Frequently Asked Questions
Paturi is a common Bengali preparation that can include meat, vegetables, or dairy products. The primary ingredient is typically blended with a paste of mustard, coconut, and poppy seeds, along with mustard oil and green chilies. This mixture is then enclosed in an edible leaf, like a banana leaf, or a non-edible leaf such as bottle gourd or pumpkin leaf, and subsequently steamed.
Lau Patay Ilish Paturi and ingredients
Lau Patay Ilish Paturi - this distinct preparation method, as its name implies, involves encasing the fish within a bottle gourd leaf. Consequently, once cooked, the leaf, also referred to as the green, can be enjoyed alongside the fish. The edible green actually enhances the dish's flavor, making it even more delicious. I personally favor this method over preparing Paturi using banana leaves. The steamed green complements steamed rice beautifully, and the fish absorbs the flavors wonderfully.
Variation
Should bottle gourd greens, known as Lau pata, be unavailable, pumpkin greens or Kumro shag can be substituted. Alternatively, banana leaves can be used. However, when employing banana leaves, they should be discarded before consumption. This dish is also recognized as Lau Patay Ilish Bhapa, where "Bhapa" signifies steaming.
Tip
It is recommended to select Ilish mach, also identified as Hilsa, that weighs over 1 kg and to refrain from purchasing "khoka Ilish," which are smaller Hilsa. This practice is crucial for ensuring the continued availability of Hilsa for future generations. I am personally prepared to consume less Hilsa if it contributes to responsible stewardship and the preservation of the species. Let us all enjoy Hilsa mindfully to ensure its long-term sustainability.
Here's how I make Lau Patay Ilish Paturi!
Recipe Card
Lau Patay Ilish Paturi | Ilish Macher Paturi in Bottle Gourd Leaves Recipe
Ingredients
- 600 g Ilish Mach / Hilsa Fish 6 Pieces
- 300 g Lau Pata/ Bottle Gourd Green 6 big leaves
- 12 Green Chili
- 1 tablespoon Yellow Mustard Seed
- 1 tablespoon Black Mustard Seed
- 1 tablespoon Poppy Seed
- 100 g Coconut ½ Cup
- 50 g Plain Curd
- 2 teaspoon Salt or to taste
- 1 teaspoon Turmeric Powder
- 4 tablespoon Mustard Oil
Instructions
- Wash Hilsa chunks and marinate with ½ teaspoon salt and Turmeric Powder.
- Soak the 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, and Coconut along with 4-5 green chilies, and also salt and a little turmeric powder.
- Add 3 tablespoon Mustard Oil and also plain curd to the mixture and mix to make a smooth paste.
- Wash and clean the Bottle Gourd Leaves and keep them whole.
- Place one leaf on a plate and smear 1 tablespoon Spice mix.
- Place one marinated fish over the mixture and pour another tablespoon mixture over it.
- Top it with one green chili and ¼ teaspoon Mustard oil.
- Fold the leaf from the sides as shown in the picture and tie it with a thread.
- Instead of a 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 tablespoon 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 greens and have it with rice.
Notes
- This dish calls for a round cut of fish; however, if the fish is too big, you may cut it into triangular pieces.
- 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 then flip over and cook for 10 more minutes.
Nutrition
My Favorite Monsoon Recipes
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 Bengali Lau Pata Ilish Paturi Recipe - from Debjanir Rannaghar!
Please inform me of your experience, and feel free to send a photo to [email protected]. Additionally, you can find me on various social media platforms such as Instagram, YouTube, Facebook, Pinterest, Google News, X, and Thread. Don't forget to use the hashtag #debjanirrannaghar when sharing your attempts at my recipes or if you have any questions or recipe requests.
Here's the Lau Patay Ilish Paturi 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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