…poila baisakh special recipes…
…Bhetki paturi or mustard seasoned bekti wrapped in plantain leaves…
Bhetki macher paturi meaning fish seasoned with spices wrapped in banana leaves and then steamed, smoked or baked over a charcoal fire. This dish has its origin in Dhaka but now has become one of the signature dishes of Bengali cuisine. Use of banana leaves is very well-known in Asian cuisine specially in Thai cuisine where they uses the banana leaves to wrap the chickens and even in Caribbean cuisines. Other well-known similar dish is Parsi patra ni macchi.
Bhetki (Bekti) fish fillet: 10
Mustard paste (yellow): 3 tbsp
Mustard oil: 2 tbsp
Green chili paste: 1 tsp
Green chili: 10 (slit length wise)
Onion seeds (kalonji): 1/2 tsp
Turmeric powder: 1 tsp
Salt to taste
Banana (plantain) leaves: few
Method to prepare: Combine the mustard paste, green chili paste, turmeric powder, salt and one tablespoon of mustard oil. Blend it very well and sprinkle the onion seeds over it. Generously coat each of the fish fillet with it and keep aside for half an hour.
Meanwhile dip the banana leaves in lukewarm water for few seconds to soften the string so it can be easily folded without tearing it down.
Now place the marinated fish fillet with one green chili on a banana leaf and fold the leaves properly to make an envelope or packets. Tie the packets with a thread or seal it with a wooden toothpick. In the same way make ten packets.
Next take a frying pan and grease it with remaining oil and place one large banana leaf over it so that it cover the base of the pan. Place all the fish packets side by side and cover the pan with a tight lid so that steam can not escape from it.
Cook on low heat for 5-7 minutes. After that turn each of the packets upside down and again cook the other side on low heat for 5-7 minute.
Remove the lid and transfer the paturi to a serving dish. Unwrap the bhetki macher paturi and let the subtle flavour of mustard and banana filled your senses. Enjoy !
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