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%Lau Patay Ilish Paturi Recipe Debjanir Rannaghar

Lau Patay Ilish Paturi


Paraphrase A renowned Bengali cuisine, the Lau Patay Ilish Paturi involves cooking Hilsa fish, also known as Ilish Mach, with an assortment of spices in a packet of Bottle Gourd Greens until it reaches a state of flawlessness.


  • 600g Ilish Mach/ Hilsa Fish (6 Pieces)
  • 300g Lau Pata/ Bottle Gourd Green (6 big leaves)
  • 12 Green Chili
  • 1 Tbsp. Yellow Mustard Seed
  • 1 Tbsp. Black Mustard Seed
  • 1 Tbsp. Poppy Seed
  • 100g Coconut (1/2 Cup)
  • 50g Plain Curd
  • 2 Tsp. Salt or to taste
  • 1 Tsp. Turmeric Powder
  • 4 Tbsp. Mustard Oil


%Making Lau Patay Ilish Paturi

  1. Wash Hilsa chunks and marinate with 1/2 Tsp. Salt and Turmeric Powder.
  2. Soak Yellow and Black Mustard Seed in warm water for 15 minutes.
  3. Soak Poppy seed in warm water as well with a little salt for 15 minutes.
  4. 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.
  5. Add 3 Tbsp. Mustard Oil and also plain curd to the mixture and mix to make a smooth paste.
  6. Wash and clean the Bottle Gourd Leaves and keep that whole.
  7. Place one leaf on a plate and smear 1 Tbsp. Spice mix.
  8. Place one marinated fish over the mixture and pour another Tbsp. mixture over it.
  9. Top it with one green chili and 1/4 Tsp. Mustard oil.
  10. Fold the leaf from the sides as shown in the picture and tie it with a thread.
  11. Instead of thread, you may use a toothpick to seal the Paturi.
  12. Following the same process make the rest of the Paturi.
  13. In a flat pan heat 2 Tbsp. Oil.
  14. Place all the paturi and cover the pan with a lid.
  15. Keep the flame on the lower side and cook one side for 10 minutes.
  16. Flip the foils over and cook from the other side for 10 minutes.
  17. Switch the flame off and serve it hot after cutting the thread with steamed rice.
  18. As the Paturi is prepared with edible greens, do not discard the green and have it with rice.


  • This dish calls for a round cut of fish; however if the fish is too big, you may cut 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.
  • Prep Time: 20 mins
  • Cook Time: 20 mins
  • Category: Fish
  • Method: Steaming
  • Cuisine: Bengali


  • Serving Size: 130g
  • Calories: 399
  • Sugar: 3.6g
  • Sodium: 531mg
  • Fat: 26g
  • Saturated Fat: 12g
  • Carbohydrates: 10.6g
  • Fiber: 5.5g
  • Protein: 32.3g
  • Cholesterol: 49mg
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