Bhetki machher paturi/ Barramundi cooked in banana leaves
The Epicurean Feast @cook_18177942
Bhetki macher paturi is yet another signature dish of Bengali cuisine. The wors paturi means “leaf”. In this dish Bhetki/ barramundi fish is slow-cooked wrapped in banana leaves. This is where the dish gets it's name from. The banana leaves infuse their aroma to the paturi and the result is mesmerizing. The key to making the best paturi is good marination of the fish.
#goldenapron3
Bhetki machher paturi/ Barramundi cooked in banana leaves
Bhetki macher paturi is yet another signature dish of Bengali cuisine. The wors paturi means “leaf”. In this dish Bhetki/ barramundi fish is slow-cooked wrapped in banana leaves. This is where the dish gets it's name from. The banana leaves infuse their aroma to the paturi and the result is mesmerizing. The key to making the best paturi is good marination of the fish.
#goldenapron3
Cooking Instructions
- 1
Clean the bhetki/barramundi pieces properly and pat them dry. Rub ½ teaspoon of turmeric powder, lemon juice and salt and leave them for half an hour.
- 2
Meanwhile, make a paste of the yellow and brown mustard seeds along with poppy seeds and green chilies. To the paste, add salt, turmeric powder, hung curd and coconut powder, mustard oil.
- 3
Now add the paste to the bhetki/ barramundi fish and marinade the fish for at least 2 hours.
- 4
Take the banana leaves, cut them to 6”/6” pieces and clean them properly. Take a tawa and roast the banana leaves on very low flame for about 30 seconds.
- 5
To the banana leaves, add one spoon of marinade and then add one piece of fish. Now add little more of the marinade on top of the fish. Wrap the fish with banana leaves and close the parcel with a thread. Wrap the fish properly such that the marinade does not come out of the parcel.
- 6
Add mustard oil on a flat pan/tawa.
- 7
Once the oil is hot add the fish parcels on the tawa. Cook the paturi on mid low flame, covered for about 8-10 minutes.
- 8
After 8 minutes, remove the cover and flip the parcels and cook again for 10 minutes.
- 9
Remove the fish parcels and store them in casserole till ready to serve.
I am Dr. Tanaya Bose, a Bengali, a foodie, a researcher and a mother. I am passionate about food and cooking. On this page, I will present to you different food, Indian as well as international. I manage a blog https://theepicureanfeast.com. Please visit my page to find out more interesting recipes.
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