Bhetki Paturi

Name: Bhetki Paturi
Total time: 40 min
Yield: 4 servings
Cuisine: Bengali
Ingredients: 500 g Bhetki fillets; 2 tbsp black mustard seeds; 1 tbsp yellow mustard seeds; 3 tbsp grated coconut; 4 green chillies; ½ tsp turmeric powder; 3 tbsp mustard oil; 4 banana leaf pieces; salt to taste

Bhetki fillets smothered in mustard–coconut paste and steamed in banana leaf parcels.

Ingredients

500 g Bhetki fillets
2 tbsp black mustard seeds
1 tbsp yellow mustard seeds
3 tbsp grated coconut
4 green chillies
½ tsp turmeric powder
3 tbsp mustard oil
4 banana leaf pieces
salt to taste

Method

Soak mustard seeds 20 minutes, then grind with coconut, 2 green chillies and salt into a thick paste.
Mix the paste with turmeric and 2 tbsp mustard oil. Coat the fish thoroughly. Rest 15 minutes.
Wilt banana leaves over an open flame so they fold without tearing.
Place each fillet with paste on a leaf, top with a slit chilli and a few drops of mustard oil. Fold and tie with thread.
Steam for 15 minutes, or cook on a covered tawa on low heat, 6–7 minutes per side.
Serve the parcels unopened at the table.

Tip: A thick paste stays on the fish — add water a teaspoon at a time while grinding.