Another Delicious Bengali Dish - "Bhetki Macher Paturi (Barramundi fish wrapped in banana leaf)

Hello readers,
Today I'll share with you a heavenly tasty Bengali fish recipe called "Bhetki Macher Paturi"(Barramundi Fish wrapped in banana leaf). Few people believe it came to India from Bangladesh (Dhaka), some says that this dish influenced by Parsi dish 'patrani macchi', so there is a controversy.

Ingredients:

1. Bhetki fish fillets- 10 fillets cut into 4×2 inch pieces.

2.Whole Black mustard- 2 tbs.

3 Whole white mustard-1 tbs.

4. Poppy seeds-1 tbs.

5. Green chilies-10 pieces.(3-4 whole and remaining slit).

6. Fresh Grated coconut- 1/2 cup.

7. Mustard oil- 3 tbs.

8. Turmeric powder- 2tsp.

9. Sugar-1/2 tsp.

10. Salt- To taste.

11. Fresh lemon juice-1 tsp.

12. Banana leaf- 1 ( cut into 10×8 rectangular shape).

13. Thread- As required.

Preparation Method:

Step 1- Take a bowl and marinate fish fillets with salt, turmeric powder (1 tsp) and fresh lime juice, keep aside for 20 minutes.

Step 2- Now make a paste with both mustard seeds, poppy seeds, 3-4 green chilies with some salt and 1/2 tsp sugar by adding little water. Keep aside for 10 minutes.

Step 3- Take a bowl add grated coconut, (step-2) with remaining turmeric powder make a fine mixture.

Step 4- Warm banana leaves over an open low flame for 30 seconds make sure it doesn't get burnt.

Step 5- Now take the marinated fish fillets and coat them well with 1 tbs mustard oil.

Step 6- Put banana leaves glossy side up over a plate, rub a little mustard oil on it. Now Spread 1 tsp of marinated paste(step-3) and place 1 piece fillet on the paste and put another tea spoon of (step -3) marinated paste on the top, so that the fillet can cover by the paste from both sides. Place a green chili slit on top of it.

Step 7- Fold the banana leaf like a square parcel and tie with thread, repeat the process for all the fish pieces.Tie them very well that parcel will not open during cooking.

Step 8- Now take a non-stick pan (Tawa) grease some oil on it and place the banana wrapped fish parcel on it. Place them according the size of your pan (Tawa).

Step 9- Cover the pan with heavy lid and cook them for 8-9 minutes on each side in medium low flame.

Step 10- Now it's done take them out from banana leaf and serve with steam plain rice.

Comments

Last week's top

Kashmiri Special Mutton Recipe - Aab Gosht (Lamb cooked in milk)

image credit Hello readers, Today I'm going to share another savory recipe for mutton lovers."Aab Gosht" is one of the most popular dishes in Kashmir food and culture. The Mutton is cooked in milk and spices. Succulent meat that tears right from the bone. Once you have tasted this, you will forget all other Mutton dishes. So let's start! Ingredients:- 1. Mutton/Lamb- 1 kg.(1/2 kg boneless & 1/2 kg with bone). 2. Full cream Milk- 1 litre. 3. Muslin cloth- 1"×1" size. Whole spices:- 1. Whole cinnamon-2( 1inch stick). 2. Black cardamom-2( whole). 3. Green cardamom- 4(whole). 4. Fennel seeds-1/2 tbsp. 5. Black pepper corns- 4-5(whole). 6. Garlic-3(cloves). 7. Salt-1 tsp. 8. Cloves- 5-6(whole). 9. Caraway seeds- 1 tsp(whole). For Gravy:- 1. Onion- 6 medium ( finely sliced). 2. Garlic paste- 2 tsp. 3. Ginger Powder- 2 tsp.(can use ginger paste also). 4. Green chill paste- 2 tsp. 5. Black pepper Powder- 2 tsp. 6. Fennel powder- 1/2 tbsp. 7. Salt- To ta...

My first recipe - Traditional Indian Sweets "Jibhey Gajaa"

Hello readers, Today I'm going to share my first recipe with you, before that I will share you the story of this dish, this is a sweet dish and very popular in Odisha (an eastern Indian state on the Bay of Bengal), they devoted this dish to Lord Jagannath (Hindu GOD), the dish named Jibhey Gajaa. This name was given because this sweet dish looks like a tongue (jiv in Bengali), you can keep this sweet in air tight container for long period & don't need refrigerate, so let's start. Ingredients: 1. Flour (250gm) 2. Sugar (500gm) 3. Vegetable oil (250ml) 4. Salt (As needed) 5. Ghee (2 table-spoons) 6. Water (100 ml) 7. Cardamom powder (1/2 table-spoon) Preparation: 1) First take a bowl , give 70% flour in it, add pinch of salt, 1 tea spoon sugar & 2 teaspoon vegetable oil. Stir continuously until mix it properly with spoon, now add some water and make a medium soft dough. 2) Now keep it aside, take a pan keep it on...

Kashmiri pulao

Hello friends, I am here today to share with you an another famous delicacy of Kashmir, " Kashmiri Pulao". Before that let me share with few information related to pulao. According food historian K.T Acharya, the Indian epic Mahabharata mentions Pulao is used to refer to a rich dish in ancient Sanskrit, works such as the " Yajnavalkya Smriti". The earliest documented recipe for pilaf comes from the tenth-century. Pulao became standard fare in the middle East and Tanscaucasia over the years with variations and innovations by the Persians. Arabs, Turks and Americans. It was introduced to Israel by Bukhara and Persian Jews. Hope you like the information. So let's start making "Kashmiri Pulao". Ingredients:- 1. Basmati rice- 1 cup. 2. Ghee- 2 tbsp. 3. Rose water- 1tsp. 4. Saffron- 2 pinch. 5. Milk- 3 tbsp(warm). 6. Caraway seeds- 1tsp. 7. Green cardamom- 3-4 pods. 8. Black Cardamom- 2 pods. 9. Cinnamon stick- 1 inch. 10. Cloves- 3(whole). 11. Bay lea...

Search This Blog