Ilish Macher Paturi | Hilsa Paturi | Kitchenstagram
Ilish Macher Paturi is a classic Bengali dish that highlights the region’s love for Hilsa fish, mustard and the banana plant. Despite its elegant appearance, this recipe is surprisingly easy to make with minimal ingredients and no complex techniques. Wrapped in banana leaves, Hilsa fillets are coated in a flavourful mustard paste and steamed to perfection, infusing the dish with a unique aroma.
However, high demand and overfishing has led to a sharp decline in hilsa populations, raising concerns about its future. While conservation efforts between India and Bangladesh are ongoing, we can contribute by supporting sustainable fishing practices.
How to increase AWARENESS ABOUT HILSA CONSERVATION?
Support Hilsa conservation by avoiding purchases of fish under 500 gm or 25 cm in length. Buying juvenile hilsa disrupts their reproductive cycle, affecting future generations. Additionally, refrain from buying hilsa during their breeding season, typically from October to November and ideally until March. Bangladesh’s efforts to conserve hilsa through fishing bans during this period and restrictions on net size have led to increased yields. These regulations also protect juvenile hilsa and awareness is key to enforcing them. Conservation efforts help sustain this culturally significant fish, ensuring it thrives for future generations to enjoy (source).
What is Paturi?
Paturi is a traditional Bengali dish where fish, vegetables or paneer are marinated in a paste of mustard, coconut, poppy seeds, mustard oil and green chili. The mixture is wrapped in inedible banana leaf and edible leaves like pumpkin leaf or bottle gourd leaf, infusing the ingredients with rich flavours. The leaves add an aromatic touch to the dish, making it a beloved part of Bengal’s culinary heritage.
Ingredients:
300 gm or 4 pc Hilsa/ Ilish fish, cleaned & washed
1 tbsp Black mustard seed (overnight soaked)
1 tbsp yellow mustard seed (overnight soaked)
2 tbsp Poppy seeds
8-10 nos. Green chili
2 tsp Turmeric powder
2 tbsp coconut, chopped
Salt to taste
2 ½ tbsp Yogurt, beaten
5 tbsp Mustard oil
Preparation:
- Step 1: Soak black mustard seeds and yellow mustard seeds for overnight. Next morning drain the soaked mustards and transfer to a blender. Then add a pinch of salt and poppy seeds and blend into a coarse paste.
- Step 2: Then add sliced coconut and green chilies into the blender and blend into a coarse paste. Add 1 tbsp water and grind until you get a smooth paste.
- Step 3: Marinate the hilsa pieces with turmeric and salt, keep aside for 2-3 minutes.
- Step 4: Then transfer the mustard paste to a bowl and add beaten yoghurt, salt, turmeric and mustard oil, stir well to combine properly.
- Step 5: Then add ilish pieces into the mustard paste and coat the fish properly with the mustard paste. Keep aside the marinated fish for 15- 20 minutes.
- Step 6: Meanwhile wash and cut some banana leaves in required size and gently toast them in a pan on medium heat for 2-3 minutes. This helps to increase malleability of the banana leaves ensuring that they don’t crack while folding. Keep aside.
- Step 7: In a toasted banana leaf place a hilsa piece along with some marination and a green chili, carefully wrap the fish with the banana leaf making sure it is fully covered and tie the parcel with a cotton thread.
- Step 8: Heat a tawa or a pan on medium heat and add oil.
- Step 9: Once the oil is heated, place the banana leaf parcel on heated pan and cover with a lid and steam for 5-8 minutes on one side. Then flip the parcel over and steam for 5-8 minutes on other side.
- Step 10: Unwrap the banana leaf parcel and serve ilish paturi hot with steamed rice.
About Me
DEBJANI MONDAL
Welcome to Kitchenstagram, the home of delicious recipes, culinary inspiration and cooking adventures. I’m Debjani and I’m thrilled to be your guide through the wonderful world of food. I’m a self-taught professional baker, home chef, recipe developer, author of Kitchenstagram and an aspiring YouTuber.
My passion for food and cooking began at a very young age, when I would watch my mom and dad cook for me and my brother. My dad, in particular is a great cook whose culinary skills made a lasting impression on me. My dad would cook up a storm on special occasions by cooking variety of dishes, from delicious biriyani to samosa, fish fry, rasgullas and kachoris (sweet & spicy deep fried pastry with filling of lentils, meat or fish…>>>>>
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