Ilish macher paturi (Hilsa fish paturi)

Name: Ilish macher paturi (Hilsa fish paturi)
Yield: Serving 4 servings
Cuisine: American
Ingredients: 5 pieces hilsa fish; 2big tablespoon black mustard seed; 2big tablespoon posto or poppy seed; 2-3 green chilli(as per choice); 4 tablespoon Mustard oil; as per taste Salt; 1 spoon Turmeric powder; Handful coriander leaves chopped; 1 banana leaf(cut it into half or kadhai size); 1/2 cup grated coconut

Sudipta Haldar @cook_16746247

It’s a bengali famous cuisine.. from years and years we bengali are cooking with a lot of variety dishes of this fish ..
Today this recipe is very easy and simple well known recipe... hope you will enjoy..

Sudipta Haldar @cook_16746247

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Ingredients

Serving 4 servings

5 pieceshilsa fish
2big tablespoon black mustard seed
2big tablespoon posto or poppy seed
2-3green chilli(as per choice)
4 tablespoonMustard oil
as per tasteSalt
1 spoonTurmeric powder
Handfulcoriander leaves chopped
1banana leaf(cut it into half or kadhai size)
1/2 cupgrated coconut

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Steps

1

Wash off the fish pieces and add salt and turmeric and coat well. Add lil bit mustard oil with the mixture.
2

In a mixture jar add mustard seeds,poppy seed and green chillies.first grind it for 10 second as a dry paste then 2 And time add lil water and grind it till it feels smooth texture.
3

Now add lil salt, turmeric powder and the mustard poppy seed paste.. mix it well add lil water if need gravy otherwise skip water.. add mustard oil 2 table spoon..also grated coconut..
4

Coat the fish pieces with mixture and keep it aside for 10 minutes.
5

Wash the banana leaf and wipe it off.. so usually if we want to fold the leaf it will torn up so in the medium flame slowly we have to heat up the leaves and it will look glossy..
6

This procedure we must follow otherwise that leaves will torn up..now In a kadhai place the banana leaf.. grease well with some mustard oil and pour the mixture with fish pieces..add 2 -3 green chilli for fragrance.Fold it with another banana leaf.. then cover it with a lid..
7

Wait for 10 mins.. then open and check also flip the pieces...again cook it for 5-10 minutes.. flame should be medium to low from the beginning.when smell will be lil burning that means the leaf is started to burn or stick around the kadhai... also we can check with help of the fork to see the fish it soften up or not.. off the flame rest for 5 minutes..
8

The smell of banana leaf - coconut - mustard seed green chilli and also hilsa has it's own smell taste everything.. so all together it’s divine...