Iilish Paturi

Name: Iilish Paturi
Total time: 3600 s
Yield: 3 to 4 people
Cuisine: Indian
Ingredients: 3-4 pieces Hilsa fish; Half cup grated coconut; 4 tsp mustard seeds; 2 tsp poppy seeds; 3 tbsp water; 1 tsp turmeric powder; Salt to taste; Mustard oil for cooking; Some green chillies; Few banana leaves for wrapping

Sudeshna Rajib Das @cook_85882015

New Delhi

#TRT #TheRecipeTesters #week2 #RegionalClassics #cookpadchallenge #cookpadcontest
The origin of paturi is from Dhaka, Bangladesh. But now it has become a signature dish of Bengalis hence its prepared in different occasions. It comprises of mustard seeds, poppy seeds, grated coconut, mustard oil, green chillies, salt & turmeric powder.

Sudeshna Rajib Das @cook_85882015

Saved

Ingredients

1 hour

3 to 4 people

3-4 piecesHilsa fish
Half cup grated coconut
4 tspmustard seeds
2 tsppoppy seeds
3 tbspwater
1 tspturmeric powder
Salt to taste
Mustard oil for cooking
Some green chillies
Few banana leaves for wrapping

Saved

Steps

1 hour

1

Firstly soak the mustard seeds and poppy seeds by just adding around 2 tbsp of water for half an hour, this process is needed so that the mustard seeds & the poppy seeds soaks the water & grinding them becomes easier.
2

Now let's come to the banana leaf part, the diameter of the banana leaves should be 20*30 cms each. Now over a hot pan you just need to gently dry-roast each leaf as shown below. The leaves will slightly wrinkle up. Repeat the same process with the rest of the leaves. Now keep them aside.
3

Then coat the fish pieces with some salt and turmeric powder and keep them aside.
4

Now add the soaked mustard & poppy seeds in a grinding jar then add some grated coconut, some salt, 1 or 2 green chillies & some turmeric powder. Then add 2 tbsp of water & grind them into a smooth paste.
5

Now take a leaf, place a hilsa piece over it. Now put 2 tbsp of mustard paste over, pour a tsp of mustard oil. Now place a green chilli over it and will start wrapping it.
6

The step by step wrapping process are shown below. After coming to the third stage, tie each one of them gently with along thread.
7

Tie them well so that the mustard paste doesn't comes out of it. Repeat the same with the rest of the fish pieces.
8

Now heat a pan and add 2 tsp of mustard oil in it. Gently place each paturis over it and cover the pan. Keep the flame at the lowest.
9

After 5 mins switch on the sides. Then again cover it & cook it on the other side for 5 more mins. Switch the sides every time. Cook for 15 minutes in total.
10

Now switch off the flame and take them out of the pan. Your paturi is now ready. Serve it with some steamed rice. Believe me, it just tastes heaven.