Recipe: At Home Ilish macher paturi (Hilsa fish paturi)

Georgie Moreno

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Recipe: At Home Ilish macher paturi (Hilsa fish paturi) Delicious, fresh and tasty.

Ilish macher paturi (Hilsa fish paturi). For more recipes related to Ilish Macher Paturi checkout Bhapa Ilish, Sorshe Bata Ilish, Ilish Machcher Sorse Jhol, Bhapa Ilish. You can also find more Main Course Seafood recipes like Fish Moilee Dhabi Fish Shellfish Peri Peri Sea Food Stew With Burnt Chillies And Saffron Fish and Bengalis are somewhat synonymous. Bengalis love fish and out of all, their favorite is Ilish.

The key ingredient of cooking Hilsa is mustard seeds and the pungent flavor of the mustard seed paste somewhat.

Ilish machh'er paturi combines three of Bengal's greatest loves—the hilsa fish, the banana plant, and mustard.

Even though it looks very polished, it is a fairly easy recipe to execute.

You can have Ilish macher paturi (Hilsa fish paturi) using 10 ingredients and 8 steps. Here is how you achieve it.

Ingredients of Ilish macher paturi (Hilsa fish paturi)

You need 5 pieces of hilsa fish.
You need 2big tablespoon of black mustard seed.
It’s 2big tablespoon of posto or poppy seed.
It’s 2-3 of green chilli(as per choice).
It’s 4 tablespoon of Mustard oil.
It’s as per taste of Salt.
Prepare 1 spoon of Turmeric powder.
You need Handful of coriander leaves chopped.
You need 1 of banana leaf(cut it into half or kadhai size).
You need 1/2 cup of grated coconut.

It requires few ingredients, no special technique, and very little time.

Ilish or hilsa is, however, is facing extinction due to high demand and overfishing.

Ilish macher paturi is one of Bengal's signature dish which has to be in menu when ilish seasons starts.

Paturi means a dish cooked on a leaf and Ilish is the Bengali name for Hilsa fish.

Ilish macher paturi (Hilsa fish paturi) instructions

Wash off the fish pieces and add salt and turmeric and coat well. Add lil bit mustard oil with the mixture..
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..
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…
Coat the fish pieces with mixture and keep it aside for 10 minutes..
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…
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…
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…
The smell of banana leaf - coconut - mustard seed green chilli and also hilsa has its own smell taste everything.. so all together it’s divine….

Ilish macher paturi have many versions but today we are using the steamed version.

Hilsa marinated in pungent mustard sauce with the grated coconut and.

T he word "paaturi" comes from the Bangla word "paata" or leaf.

That said, it becomes crystal clear that "Maacher Paturi" or Fish Paturi is a preparation where the fish is cooked in some sort of a leaf.

It being a Bengali recipe. it also becomes more than crystal clear that the said fish has been marinated in a sharp, pungent mustard-y paste of shorshe bata and drizzled with mustard oil. ilish macher paturi or ilish paturi recipe with step by step pictures.