Kumro Patai Ilish Paturi Recipe – Hilsa Fish in Pumpkin Leaves
Kumro Patai Ilish Paturi, a celebrated Bengali delicacy, brings together the exquisite flavors of Hilsa fish wrapped in the tender embrace of pumpkin leaves and banana leaves. This traditional recipe has been passed down through generations in my family, originating from my grandmother, whose culinary skills made this dish an unforgettable experience every time. In Bengali cuisine, Hilsa (Ilish) is not just a fish, but a cultural emblem, and no Bengali meal feels complete without it. This aromatic, marinated fish dish is typically paired with steamed rice and a refreshing Kachumber salad for a perfect meal.
Let’s dive into how to recreate this age-old recipe and bring the flavors of West Bengal into your kitchen.
Kumro Patai Ilish Paturi Ingredients
| Ingredients | Quantity |
|---|---|
| Hilsa Fish (Ilish) | 4 pieces (washed and cleaned) |
| Pumpkin Leaves (Kumro Patai) | 8 leaves (washed) |
| Banana Leaf | 4 leaves (washed) |
| Yellow Mustard Seeds | 1 tablespoon (ground to paste) |
| Mustard Seeds (Rai/Kadugu) | 1 teaspoon (ground to paste) |
| Poppy Seeds | 1 teaspoon (ground to paste) |
| Mustard Oil | ½ cup |
| Turmeric Powder (Haldi) | 2 teaspoons |
| Green Chilli | 1 tablespoon (ground to paste) |
| Green Chillies | 4 whole (or red chilli powder to taste) |
Preparation Time
30 minutes
Cooking Time
25 minutes
Instructions
-
Prepare the Fish:
Begin by cleaning and washing the Hilsa fish pieces thoroughly. Rub them gently with salt and turmeric powder. Once coated, let them marinate for about 30 minutes. This not only helps in cleaning the fish but also imparts the essential flavors of turmeric, which is a key ingredient in Bengali cooking. -
Prepare the Marinade:
In a mixing bowl, combine the yellow mustard seeds paste, mustard seeds (Rai) paste, poppy seeds paste, and green chilli paste. Add salt and turmeric powder (2 teaspoons), and mix everything together until well-combined. Then, add 1 tablespoon of mustard oil to the paste and stir it again to form a smooth marinade. -
Marinate the Fish:
Now, take the marinated fish pieces and dip each one into the mustard paste. Coat them thoroughly with the mixture and let them sit for another 10 minutes, ensuring they are evenly flavored. -
Prepare the Leaves:
Take two pumpkin leaves per fish piece and place them flat. Carefully place one marinated fish piece on top of the pumpkin leaves, ensuring it’s centered. Spoon 1 tablespoon of the prepared marinade on top of the fish. Fold the leaves around the fish to enclose it tightly. -
Wrap in Banana Leaves:
Once you’ve folded the pumpkin leaves around the fish, take a banana leaf and place the folded pumpkin leaves in the center. Add one whole green chilli on top of each fish parcel for added flavor, and drizzle a teaspoon of mustard oil over it. Fold the banana leaf securely around the fish and tie it with string to keep everything in place. -
Cook the Fish:
Heat 2 tablespoons of mustard oil in a skillet or shallow frying pan over medium heat. Once the oil is hot, place the banana leaf packets into the pan. Cover with a lid and fry for 10 minutes. After 10 minutes, flip each packet carefully and cook for another 10 minutes, ensuring both sides are cooked evenly. -
Serving:
Once the fish is cooked, carefully remove the banana leaves from the skillet and place them on a serving plate. Let them cool for a minute or two. When ready to serve, unwrap the banana leaves, revealing the beautifully cooked Hilsa fish wrapped in the fragrant pumpkin leaves. The result is a dish infused with the deep, aromatic flavors of mustard, turmeric, and mustard oil.
How to Serve Kumro Patai Ilish Paturi
This dish is best enjoyed with steamed rice, which will complement the rich, mustard-infused flavors of the fish. A side of Kachumber Salad (a refreshing cucumber, tomato, and onion salad) adds the perfect crunchy contrast and enhances the overall taste experience.
Tips for a Perfect Kumro Patai Ilish Paturi
- Freshness of Fish: The key to this recipe lies in using fresh Hilsa fish. Look for fish that is firm to the touch with a fresh, ocean-like scent.
- Balancing the Flavors: Adjust the level of green chillies or red chilli powder based on your heat preference. Bengali cuisine often involves a delicate balance of heat and mustard flavors, so feel free to modify the chilli levels according to your taste.
- Mustard Oil: Mustard oil is quintessential in Bengali cooking, imparting a unique pungency that elevates the dish. It’s highly recommended to use authentic mustard oil for the best results.
- Wrapping: Ensure the fish is well-wrapped in the leaves to retain moisture and flavor while cooking. Wrapping the fish tightly also helps the marinade infuse better during cooking.
Nutritional Information (Per Serving)
| Nutrient | Amount per Serving |
|---|---|
| Calories | ~280 kcal |
| Protein | ~25g |
| Carbohydrates | ~8g |
| Fat | ~20g |
| Fiber | ~1g |
| Sodium | ~450mg |
Kumro Patai Ilish Paturi is a dish that carries the essence of Bengali tradition, combining aromatic spices with the delicate taste of Hilsa fish. Its preparation might seem elaborate, but each step is filled with love and care, which is reflected in the rich, deeply flavorful result. Whether you’re cooking for a special occasion or simply seeking to enjoy a comforting, home-cooked meal, this dish is bound to make every bite a memorable experience. Enjoy this traditional Bengali masterpiece with your loved ones, and let the flavors of the East delight your senses.
