Bhetki Macher Paturi
Bhetki Macher Paturi is a classic Bengali fish dish. In thisrecipe, flavorful Bhetki fish (Indian Barramundi) fillet is marinated in ablend of spices, then carefully wrapped in leaves and steamed until tender anddelicious. All you need then is some rice to truly enjoy it!
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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
Serving: 150g | Calories: 245kcal | Carbohydrates: 3.5g | Protein: 27g | Fat: 13.1g | Saturated Fat: 2.9g | Cholesterol: 45mg | Sodium: 743mg | Fiber: 1.2g | Sugar: 1.1g
