Bengali Bhetki Macher Paturi: Barramundi Fish in Mustard & Coconut Wrapped in Banana Leaf

Bengali Bhetki Macher Paturi Recipe (Barramundi Fish Wrapped in Banana Leaf)

Introduction

Bengali cuisine is known for its delicate flavors, and one of its gems is the Bengali Bhetki Macher Paturi. This dish features tender pieces of Bhetki (Barramundi) fish, marinated in a spicy mustard paste, and wrapped in a banana leaf to cook, ensuring a deliciously aromatic experience. The combination of mustard seeds, poppy seeds, coconut, and green chilies gives this dish a unique and bold flavor that pairs beautifully with plain steamed rice or spicy mint pulao (Pudina Rice).

A must-try for anyone looking to explore Bengali food or indulge in a flavorful fish recipe, Bengali Bhetki Macher Paturi is perfect for a weekend meal or special occasions.

Ingredients

Preparation Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
Servings: 4
Cuisine: Bengali
Course: Side Dish
Diet: High Protein, Non-Vegetarian

Instructions

1. Prepare the Fish:

   • Begin by marinating the fish pieces. In a bowl, mix the Bhetki fish fillets with half a teaspoon of turmeric powder and salt. Ensure the fish is evenly coated with the turmeric and salt mixture. Let it sit while you prepare the other ingredients.

2. Make the Spice Paste:

   • In a grinder, blend the mustard seeds, poppy seeds, and green chilies into a smooth paste, adding just a little water to help blend the mixture.

3. Prepare the Coconut Paste:

   • Take the grated coconut in a bowl and add the freshly made mustard-poppy-seed-chili paste to it. Stir in the remaining turmeric powder and salt to taste. Mix everything well with a fork to form a fine, consistent paste.
   • Cover the bowl with a lid and refrigerate the mixture for at least an hour to allow the flavors to meld.

4. Prepare the Banana Leaves:

   • Light the flame on your stovetop and hold the banana leaf pieces over the open flame for 30 seconds, ensuring they don’t burn but soften. This will make the leaves pliable and easier to fold. Once done, place them glossy side up on a clean plate.

5. Marinate the Fish:

   • After an hour, remove the coconut paste from the fridge. Mix the marinated fish with a teaspoon of mustard oil to enhance the flavors.

6. Assemble the Parcels:

   • Rub a small amount of mustard oil onto each piece of banana leaf.
   • Place a teaspoon of the coconut-mustard paste in the center of the leaf, followed by a piece of marinated fish. Top the fish with another teaspoon of the paste to cover it completely.
   • Place a slit green chili on top of the fish for added flavor and spice.
   • Fold the banana leaf around the fish to form a square parcel. Secure the parcel with a piece of string or thread to ensure it stays closed during cooking. Repeat this process with the remaining fish pieces.

7. Cook the Paturi:

   • Heat a non-stick pan and grease it with a little oil. Place the banana leaf-wrapped fish parcels in the pan (you can cook 4–5 pieces at a time, depending on the size of your pan).
   • Cover the pan with a heavy lid and cook the fish on medium heat for about 8-9 minutes on each side. The cooking time will depend on the thickness of the fish.
   • Once one batch is cooked, remove the parcels from the pan and place them in a casserole to keep warm while you cook the rest.

8. Serve:

   • Serve the steaming hot Bengali Bhetki Macher Paturi with a side of plain steamed rice or Pudina Rice (spicy mint pulao) for a complete meal. For a more traditional Bengali spread, pair it with Bengali Style Cholar Dal and Sweet and Spicy Tomato Chutney for a flavorful, satisfying feast.

Pro Tips for the Perfect Paturi:

• Be sure to use fresh banana leaves for the best flavor and texture. They can often be found at local Indian or Asian grocery stores.
• The banana leaf wrapping not only helps to steam the fish but also imparts a subtle, earthy aroma that enhances the overall flavor of the dish.
• Adjust the number of green chilies based on your spice preference. If you prefer a milder dish, you can reduce the number of chilies or remove the seeds before using them in the paste.

Nutrition Information (per serving):

• Calories: ~250 kcal
• Protein: 35g
• Carbs: 8g
• Fat: 12g
• Fiber: 2g
• Sodium: 250mg

Conclusion

Bengali Bhetki Macher Paturi is a delightful and aromatic dish that’s perfect for anyone who enjoys flavorful, fish-based recipes. The delicate marination, combined with the richness of mustard oil and the earthy aroma from banana leaves, creates a one-of-a-kind experience. This dish is not only high in protein but also beautifully showcases the rich, diverse flavors of Bengali cuisine. Enjoy this recipe with family and friends, and transport your taste buds to the heart of Bengal!