This traditional bhetki paturi recipe will soon become a family favourite
- by Iti Misra
This signature Bengali fish preparation, steamed in banana leaves, will be an exciting addition to the menu for seafood fanatics
Ingredients
500gm (skinned, deboned and cut approx. 3'' x 2'' and 1'' in thickness) fresh bhetki6 tbsp kasundi sauce6 tsp poppy seed paste2 tbsp grated coconut1/2 tsp turmeric powder1 tsp ginger paste1/2 tsp chilli powder4 tbsp coriander leaves, chopped1 tsp salt4 green chillies, sliced3 tbsp mustard oil4 squares (large enough to wrap the fish pieces well) banana leavesRecipe Instructions
1. Soak poppy seeds in one cup of hot water for four to five hours. Strain and wet grind to a fine paste and keep aside. Cut the fish into four equal pieces. Try to get the pieces to be about 3x2 inches and 1 inch thickness. (The fish becomes dry if the pieces are too thin). Wash and pat dry with paper towel.
2. Mix the haldi powder and salt and coat the fish pieces with the salt and haldi on both sides. Mix all the other ingredients, except the sliced green chillies, together.
3. Coat all the fish pieces with the mustard and poppy seed mixture. Leave aside for 30 minutes. Before wrapping the fish, dip the banana leaf in hot water for one minute to soften it.
4. Place the leaf on a table, shiny side out. Place a piece of the fish along with some of the mustard paste. Place one slice of green chilli and then fold the banana leaf on all sides to cover the fish completely into a parcel. Secure each parcel with a toothpick and place it in the steamer. Steam for 10 minutes.
5. Switch off heat and leave packets in the steamer for the juices to settle. Serve in the banana leaf parcel. In case fresh banana leaves are not readily available, the fish can be wrapped and steamed in kitchen foil.
