Bhetki Paturi
Barramundi fillets marinated in a paste of black mustard, coconut, and green chilli, wrapped tightly in banana leaves and steamed — a delicate, intensely flavoured Bengali preparation.
Cuisines
Bengali
Best for
Lunch
Dinner
Build a full meal around Bhetki Paturi
Get a matched combo of sides and accents
Recipe
Prep: 20 min
Cook: 25 min
Total: 45 min
2-3 servings
Ingredients
|
2 pieces | Bhetki Fish Fillet |
|
4 tablespoons | Mustard paste |
|
2 tablespoons | Coconut , grated |
|
2 tablespoons | Mustard oil |
|
1 teaspoon | Turmeric powder |
|
1 teaspoon | Red chili powder |
|
1 teaspoon | Salt |
|
2 pieces | Green Chili , slit |
|
4 pieces | Banana Leaf |
|
— | String , for tying |
Instructions
- 1 Clean the Bhetki fish fillets and pat them dry.
- 2 In a bowl, mix mustard paste, grated coconut, mustard oil, turmeric powder, red chili powder, and salt to make a smooth marinade.
- 3 Coat the fish fillets with the marinade and let them rest for 15 minutes.
- 4 Wash and cut the banana leaves into large squares, big enough to wrap each fish fillet completely.
- 5 Lightly roast the banana leaves over an open flame to make them pliable.
- 6 Place a marinated fish fillet on a banana leaf square, add a slit green chili on top, and wrap it tightly.
- 7 Secure the wrapped fish with a string.
- 8 Steam the wrapped fish parcels for about 20-25 minutes in a steamer or a large pot with a lid.
- 9 Carefully unwrap the banana leaves and serve the fish hot.
Tips
For a smokier flavor, grill the wrapped fish parcels on a hot tawa for a few minutes after steaming.