Bhetki Paturi (Bengali Fish Steamed in Banana Leaf)

'Paturi' means wrapped in a leaf. In Bengal, bhetki (barramundi) fillets are spread with a sharp paste of mustard seeds, coconut and green chillies, wrapped in banana leaf and cooked until the leaf is charred.

Any firm white fish works: barramundi, cod, pangasius or tilapia. Banana leaves are often sold frozen in Asian shops; baking paper also works.

• Serves 4
• Prep 25 min
• Marinate 20 min
• Cook 20 min
• gluten-free · dairy-free
• Famous in West Bengal

Ingredients

• 600 g firm white fish fillets, in 8 pieces
• ½ tsp turmeric, ½ tsp salt, 1 tbsp lemon juice
• 3 tbsp yellow or black mustard seeds, soaked 20 minutes
• 4 tbsp grated or desiccated coconut
• 3 green chillies
• 1 tsp sugar
• 3 tbsp mustard oil
• Banana leaves (or baking paper) and kitchen string
• Salt

Method

1. Marinate the fish with turmeric, salt and lemon for 20 minutes.
2. Grind the soaked mustard seeds with coconut, green chillies, sugar, ½ tsp salt and a little water to a thick paste. Stir in 2 tbsp mustard oil.
3. Coat each piece of fish with the paste. Soften the banana leaves briefly over a flame or in hot water.
4. Wrap each piece in a leaf, tie with string and brush the outside with the rest of the oil.
5. Cook in a covered pan on low-medium heat for 8–10 minutes per side until the leaf is charred, or steam for 15 minutes. Open at the table.

Tip: Grind mustard seeds briefly and with cold water – long grinding makes them bitter.

Shop the ingredients

Everything you need for this recipe is in stock at Farmah’s – order online or pick it up at Annenstraße 41, Graz.