Ilish Macher Paturi

Before all Bengalis jump in their feet and are available running to Maine|inquire from me|request from me|solicit from me|question me} wherever I got Ilish in winter let me clarify that this post was long delinquent and am clearing my draft folder. I toasted and relished it once got these freshest and tastiest Ilish flown from Calcutta, courtesy my beloved father. Somehow couldn't post the formula then. most likely the Christmas cookie mania in my journal wiped all alternative food from my mind.

Paturi may be a cookery method during which leaf wrapped marinated fish, pot cheese or vegetable area unit toasted. the ultimate cookery is finished wither by steaming or by cooking the leaf wrapped envelops on the griddle. I have already got denote one Paturi formula thus am not discussing any longer concerning this cookery method. If you're curious about the background please go here. The spices stay ton of} or less same that area unit typically utilized in cookery hilsa the standard ways that however the cookery method brings during a lot of various flavor and style.

If you follow the minimalist Approach of Bengali cookery closely you'll see that by charring, grilling, boiling and steaming however completely different foods area unit being plated with virtually same spices. for example head to this formula of mine wherever I toasted the Hilsa with a light-weight soup like jhol, then this Bhapa Ilsih or the steamed version or this Hilsa in thick mustard gravy or Sorshe Ilish, wherever virtually same spices area unit accustomed end in a thick spicy coating gravy. Even during this dish the spices area unit additional or less same, however, by the amount and cookery method, it gets a completely new avatar with a light-weight burn flavor.

This is a really versatile and easy recipe. Once you get the concept of what proportion of spices you prefer to balance the dish 1/2 your work is finished. Then all you would like is to combine everything and roast. Isn’t it simple? the most important hurdle I had was to amass some banana leaf. partner had to travel all the thanks to Madiwala to urge these, on the other hand, I lured him with nothing but hot and spicy Ilish Paturi.

I will still bear in mind the divine meal we tend to had that day with another terribly earthy rural Bengali dish of Olmakha (Mashed Elephant Yam), that is nothing however mashed Elephant yam(boiled) mixed with salt, shredded inexperienced chillies, shredded onion, kasundi (Bengali mustard sauce) and scraped coconut. Finished with very little mustard oil poured on high. easy however Yum!

This is a really versatile formula within the sense that any white fish that cooks quick may be ready this manner. thus move and cook with any white fish. Here is my fast formula

Ingredients:

Hilsa steaks: 4 pieces

Mustard paste: 21/2 tbsp

Green chilies: 5-6; depending on how hot you want it to be

Mustard oil: 3+1 tsbp

Salt: as per taste

Turmeric

Banana leaf

Cotton thread

Method:

Crush 2-3 green chilies in a mortar and pestle or grind them together with the mustard seeds.

In a wide plate take the mustard paste, salt, turmeric and some chopped chilies. Keep aside 1 tsp mustard oil for roasting the fish and mix the rest in this. Check the taste.

Add the Hilsa steaks in this spice mixture and rub to coat them thoroughly.  Cover and keep aside for minimum 20-30 minutes.

In the mean time cut 4 big pieces from the banana leaf. Lightly roast it on open flame to make it soft and foldable.

Grease the leaves with few drops of oil and place one fish steak on each. Divide the spice to coat both sides of the fish properly. Pour little more mustard oil on top and place one slit green chilly.

Wrap it and secure with the cotton thread.

Heat a tawa or pan with little mustard oil and place the fish parcels on it. Cover with a dome shaped lid or a big bowl. Cook on low heat till all the sides of the parcel turn black (approx. 10 minutes). Let it stand for 5 minutes.

You can also cook it in Oven. To do that preheat the oven at 190C and cook the envelops for 20 minutes or till the leaves turn black.