Any self respecting Bengali is fond of fish, and I being one am no different… So fish rules the diet chart.. But once you have lived out side of Bengal, things aren’t that easy.. You may not be able to find the kind of fish you want.. Thankfully, my city does not have that problem…
Last week when mum went shopping I insisted, i wanted fish and fish made in the traditional Bengali way and she obliged.. So she came up with Macher Paturi ( as in Fish steamed in banana leaf with special spices and I insisted that she had to make it.. I simply love the way she makes it… The aroma of the spices, coupled with the slow cooking and steaming…. I would give anything to eat that.. So finally, I got my wish..
Macher Paturi, is a traditional bengali dish, though there are many variations and they are cooked all over coastal India, with different blends of spices, the one cooked in Bengal is with mustard paste, and green chillies and garlic…
So here goes Macher Paturi ( Fish steamed in Plantain Leaf)
- Bone less river fish ( Betki, Hilsa, Singhara) or Cod is a good fish as well Cut into thick firm steak size (8 pieces)
- Garlic chopped (1 teaspoon full)
- Ginger chopped (1 teaspoon full)
- Green Chilly (6-7 pieces)
- Black mustard seeds (1 table spoon)
- White Mustard seeds (1 table spoon)
- Turmeric powder (half a teaspoon)
- Red chilly powder (i teaspoon)
- Salt to taste
- Mustard Oil ( plus extra to garnish)- 6-7 table spoon
- Plantain leaf cut to 12×12 inches
