Bhetki Paturi is a traditional Bengali dish where Bhetki fish (Barramundi or Asian Sea Bass) is marinated with a flavorful mustard and spice paste, wrapped in banana leaves, and steamed or pan-fried to perfection. This dish is known for its aromatic and tangy taste, with the banana leaves imparting a unique earthy flavor to the fish. It’s a healthy, light, and delicious preparation often served with steamed rice.
Ingredients (Serves 4)
- For the Fish and Marination:
- 500g Bhetki fish fillets (cut into 4-5 medium pieces)
- 2 tbsp mustard seeds (yellow or black, or a mix)
- 1 tbsp poppy seeds (khus khus)
- 2-3 green chilies (adjust to taste)
- 1 tsp turmeric powder
- 1 tsp red chili powder (optional, for heat)
- 2 tbsp fresh grated coconut (or desiccated coconut)
- 1 tsp salt (adjust to taste)
- 1 tbsp mustard oil (for marination)
- 1 tbsp yogurt (optional, for a slight tang)
- For Wrapping and Cooking:
- 4-5 banana leaves (cut into 8×8 inch squares)
- 1 tbsp mustard oil (for cooking)
- Kitchen twine or toothpicks (to secure the parcels)
- For Garnish (Optional):
- 1 green chili, slit
- 1 tbsp chopped coriander leaves
Step-by-Step Recipe
Step 1: Prepare the Mustard Paste
- Soak 2 tbsp mustard seeds and 1 tbsp poppy seeds in warm water for 15-20 minutes. This softens the seeds and makes grinding easier.
- Drain the water and transfer the seeds to a grinder. Add 2-3 green chilies, 2 tbsp grated coconut, a pinch of salt, and a splash of water.
- Grind into a smooth paste. If the paste is too thick, add a little more water, but it should be a thick consistency. Set aside.
Step 2: Marinate the Fish
- Rinse the Bhetki fillets under cold water and pat them dry with a paper towel.
- In a large bowl, combine the mustard-poppy seed paste, 1 tsp turmeric powder, 1 tsp red chili powder (if using), 1 tbsp yogurt (optional), 1 tbsp mustard oil, and 1 tsp salt.
- Mix well to form a marinade. Taste and adjust salt or spice if needed.
- Add the fish fillets to the marinade, ensuring each piece is well-coated. Let the fish marinate for 20-30 minutes at room temperature. (If marinating longer, refrigerate but bring back to room temperature before cooking.)
Step 3: Prepare the Banana Leaves
- Cut the banana leaves into 8×8 inch squares (one for each fish piece).
- Rinse the leaves under water to clean them. Pat dry.
- To make the leaves pliable and prevent tearing, lightly heat each leaf over an open flame (on a gas stove) for 5-10 seconds on each side, or dip them in hot water for a minute. The leaves will turn a darker green and become soft.
- Lightly brush the center of each leaf with a few drops of mustard oil.
Step 4: Wrap the Fish
- Place a marinated fish fillet in the center of a banana leaf.
- Spoon a little extra marinade on top of the fish for added flavor.
- Fold the banana leaf over the fish to create a parcel: fold the top and bottom edges first, then the sides, to enclose the fish completely.
- Secure the parcel with kitchen twine or a toothpick. Repeat for all fish pieces.
Step 5: Cook the Paturi
Option 1: Steaming (Traditional Method)
- Heat water in a steamer or a large pot with a steaming rack.
- Place the wrapped fish parcels on the steaming rack in a single layer.
- Cover and steam for 15-20 minutes over medium heat, or until the fish is cooked through and flaky. (You can check one parcel to ensure the fish is done.)
Option 2: Pan-Frying
- Heat a large non-stick pan or skillet over low-medium heat.
- Add 1 tbsp mustard oil and let it heat up slightly.
- Place the wrapped fish parcels in the pan, seam side down, in a single layer.
- Cover the pan and cook for 5-7 minutes on each side, flipping the parcels carefully. The banana leaves will char slightly, infusing the fish with a smoky flavor.
- Check for doneness by unwrapping one parcel—the fish should be opaque and flaky.
Step 6: Serve
- Remove the parcels from the steamer or pan and let them rest for 2 minutes.
- Unwrap the banana leaves (or serve as is for a rustic presentation) and transfer the fish to a serving plate.
- Garnish with a slit green chili and chopped coriander leaves, if desired.
- Serve hot with steamed rice or pulao.
Tips for Best Results
- Fish Selection: If Bhetki is unavailable, you can use other firm white fish like cod, tilapia, or bekti. Ensure the fillets are boneless for easy eating.
- Mustard Oil: This is key for authentic flavor, but if unavailable, use any neutral cooking oil.
- Banana Leaves: If banana leaves are not accessible, use parchment paper or aluminum foil, though the flavor will differ slightly.
- Spice Level: Adjust the number of green chilies and red chili powder based on your heat preference.
- Storage: Bhetki Paturi is best enjoyed fresh, but you can store leftovers in an airtight container in the fridge for up to 1 day. Reheat gently by steaming.
