Skip to main content

Ilish Paturi (Hilsa Paturi)

By

 


Hello friends,

     Today I am going to share with you a fish delicacy of Bengal "Ilish Paturi" Hilsa fish cooked in banana leaf. Ilish Paturi, an authentic Bengal delicacy which is originated in Bengal, when Bengal has not been parted away into East Bengal (Bangladesh) and West Bengal (India). So let's start.

Ingredients:-

1. Ilish fish (Hilsa)- 6 pieces.

2. White mustard seeds- 2tsp.

3. Black Mustard seeds- 1tsp.

4. Poppy seeds- 1tsp.

5. Scrape Coconut- 4tbsp.

6. Green chilies- 4-5 nos.

7. Turmeric powder- 1/4tsp.

8. Mustard oil- 4-6 tsp.

9. Banana leaf- As needed.

10. Salt-To taste.

11. Thread- As required ( to tie the parcel).



Preparation Method:-

Step 1- First wash the banana leaf under running water thoroughly. Set aside.

Step 2- Wash fish pieces and marinate with salt and turmeric powder. Set aside.

Step 3- Soak poppy seeds, both the mustard seeds in Luke warm water for 20 minutes.

Step 4- After 20 minutes, in a grinder jar add scraped Coconut, soaked poppy seeds, both the mustard seeds, 3 green chilies,salt. Make a smooth paste with it.

Step 5- Pour this mixture of spices on the fish pieces, mix well to coat the fishes very well. Add 4tsp raw mustard oil and rub well with marinated fish pieces. Keep aside for 30 minutes.

Step 6- Now take the washed banana leaf, cut the leaf according your desire size so that you can easily wrap it up to make a parcel.

Step 7- Turn on heat and slightly smoke the banana leaf from both the sides. Don't keep for long time else leaf will burn.

Step 8-  After 30 minutes, first rub some marination on the leaf. Place the fish pieces on the leaf. Place green chilies on the top of the fish pieces.

Step 9- Now cover the fish pieces with remaining marination left in the bowl. Wrap the leaf to make a parcel. Make sure parcel must be so perfect that the paste won't be able to come out in any way from it.

Step 10- Once banana leaf folded well from the all sides. Take the cotton thread to tie it up nicely to secure the parcel from dripping.

Step 11- Heat a flat pan on medium flame. Add remaining mustard oil. Lower the flame . Place the parcel over the pan. Cover the pan and cook the parcel for 8 minutes form each sides. Turn off flame.

Step 12- Serve hot with steam Basmati Rice.

## Thanks for reading and supporting 😊♥️🙏



** All images are originally clicked by me

Labels:

Comments

Post a Comment

Last week's top

Crispy Chicken Popcorn with Cottage Cheese Dip

By
Hello readers,   Today I came with a recipe which I believe you all love to eat like me "Chicken Popcorn with Cottage Cheese Dip".          Popcorn chicken was invented by food technologist "Gene Gagliardi". It was test marketing in United States of America from March 1992,and had been launched Nationwide by September of the year. It has been periodically available in KFC outlets. It was re-introduced in the US in 1998,and again 2001. Ingredients:- 1.Chicken breasts- 500g.( Boneless). 2. Onion powder-1 tsp. 3. Garlic- 4tsp(minced). 4. Dried oregano- 2tsp. 5. Dried thyme leaves- 2tsp. 6. Rosemary- 2tsp. 7. Cumin powder- 2tsp. 8. Lemon juice- 2tbsp. 9. Garam Masala powder- 2tsp. 10. Red Chili flakes- 2tsp. 11. Whole wheat brown bread- 8(slices). 12. Eggs- 2(raw). 13. Milk- 2tbsp. 14. All purpose flour- 1 cup. 15. Salt- To taste. 16. Vegetable oil- As required ( for deep frying). Preparation Method:- Step 1-  First wash chicken thoroughly. Cut into bite s...
Post a Comment
Read more

Chingri Macher Malai Curry (Lobster Curry in Coconut Milk)

By
image credit Hello readers,       Today I'm going to share with you a famous delicacy of Bengal"Chingri Macher Malai Curry"(Lobster with cream) this is mainly a prawn recipe, very often made in Bengali kitchen. Would you like to know how this dish reach in Bengal? Let me tell you! Some people believe that this a Malaysian influence dish 'Malai' is actually 'Malay', and bought by Malaysian sailors to the 'Bay of Bengal'. Ingredients: 1. Lobster -8 medium size (with the skin over the heads and tails being intact). 2. Mustard oil- 2 tbs. 3. Ghee(clarified butter)- 2 tbs. 4. Cashew paste-2 tsp. 5. Raisin paste-2 tsp. 6. Coconut milk- 1 cup. 7. Fresh cream-3 tbs. Spices: 1. Onion-2 cups (very finely chopped). 2. Garlic paste-1 tsp. 3. Ginger paste-2 tsp. 4. Black mustard seeds paste-3 tsp. 5.Whole cinnamon (cassia bark)-2(one-inch size). 6.Whole green cardamom-5 to 7. 7. Bay leaves-2 8. Cloves-3-4 9. Red chili powder-1 tsp....
Post a Comment
Read more

Italian Dessert - "Pistachio Panna Cotta"

By
image credit Hello readers,      Today I'm going to share with you an Italian dessert "Pistachio Panna Cotta". This is a traditional dessert of northern Italian region of Piedmont, "Panna cotta" in Italian means "cooked cream". One unverified source says that Panna cotta was invented by a Hungarian woman in the 'langhe' in the early 1900s. Ingredients: 1. Heavy cream- 500 ml. 2. Sugar-80 gm. 3. Milk- 100 ml. 4. Pistachio-200 gm 5. Pistachio- 1 tbs crushed. 6. Gelatin- 1 tbs ( unflavored). 7. Vanilla extract-1/2 tsp. 8. Water- 1/4 cup. Preparation Method: Step1- Take a bowl mix gelatin with 1/4 cup of room temperature water. Set aside. Step 2- Take a saucepan pour the milk  and cream into the saucepan and bring to boil in medium low flame, now add sugar, Pistachios, vanilla extract and boil again. Step 3- Remove saucepan from the gas oven now Grind to a smooth paste with the mixture and strain through a smooth strain...
Post a Comment
Read more