Steamed Pabda Fish in Bottle Gourd Leaf (Lau Patai Pabda Paturi)

Name: Steamed Pabda Fish in Bottle Gourd Leaf (Lau Patai Pabda Paturi)
Total time: 900 s
Yield: 3 servings
Cuisine: Indian
Ingredients: 6 pieces pabda fish; 2 tbsp mustard seeds; 6 lau pata/bottle gourd big leaves; 1 tsp turmeric; 2 tbsp curd; 3 tbsp coriander chopped; 3 tbsp mustard oil; To taste salt; 3-4 green chillies,slit

Kumkum Chatterjee @cook_12055532

#steamedfood/post-3

#goldenapron3

#week4 /post-4
#ingredient-fish
#language -English
This is a traditional Bengali cuisine where fish is marinated then steam cooked with spices wrapped in a parcel of edible bottle gourd leaf.Pumpkin leaves may also be used.Another variation is banana leaf where the leaf has to be discarded before eating.Enjoy pabda paturi with steaming hot rice.

#steamedfood/post-3

#goldenapron3

Kumkum Chatterjee @cook_12055532

#steamedfood/post-3

#steamedfood/post-3

Saved

Ingredients

15 minutes

3 servings

6 piecespabda fish
2 tbspmustard seeds
6lau pata/bottle gourd big leaves
1 tspturmeric
2 tbspcurd
3 tbspcoriander chopped
3 tbspmustard oil
To tastesalt
3-4green chillies,slit

Saved

Steps

15 minutes

1

Clean,wash and marinate fish with salt,turmeric and little mustard oil for 10 minutes.Grind to a thick paste mustard,curd,chopped coriander and 2 green chillies.Clean and wash bottle gourd leaves.Smear oil on the inside of each leaf.Coat each fish with the ground paste alongwith little salt and 1 tbsp mustard oil.Place fish on the leaves.
2

Fold the leaves so that masala does not ooze out.Tie the leaves tightly.Sprinkle 1 tbsp oil on a nonstick pan and pan fry the leaves in low flame covered so that fish is steamed inside.Flip the foil and cook the other side 5 minutes.Switch off flame.Cut the thread and serve paturi alongwith the edible leaves with steamed rice.
3

Mustard oil plays a vital role to cook this delicacy.