Macher Dimer Paturi is a delicate Bengali delicacy where fish roe is marinated with mustard and spices, then steamed in banana leaves. This aromatic dish offers a rich, creamy texture paired with a spicy kick, best enjoyed with steamed rice.
The smoky scent of banana leaves steaming over a coal stove in Thakuma’s Kolkata kitchen is where my cooking journey began. As a young Bengali chef now running my own food stall, I hold onto her recipes like treasures. Macher Dimer Paturi was a rare treat—fish roe wrapped in those green leaves, bursting with flavor. Thakuma would say, “Dimer paturi ekdom alada swad, ekta khete hobe!” (Fish roe paturi has a unique taste, you must try it!) Let me take you through this special recipe, step by step, with all the love and stories I’ve learned. Cholo, ranna shuru kori—let’s get cooking!
Ingredients (Serves 4)
- Fish roe (macher dimer): 400g (fresh, preferably from hilsa or rohu)
- Banana leaves: 4-5 large pieces, washed and wiped
- Mustard oil: 2 tbsp
- Mustard seeds: 2 tbsp (for paste)
- Green chilies: 3-4, finely chopped (adjust to taste)
- Turmeric powder: 1 tsp
- Red chili powder: 1 tsp (optional, for extra heat)
- Ginger paste: 1 tsp
- Salt: To taste
- Yogurt: 1 tbsp (for smoothness)
- Mustard paste: 2 tbsp (freshly ground with a pinch of salt)
- Coconut (grated): 2 tbsp (optional, for richness)
- Thread or toothpicks: To secure the leaves
Equipment Needed
- A heavy-bottomed pan or steamer
- A small bowl for marination
- A grinder or mortar and pestle (for mustard paste)
- A knife and cutting board
- A pair of scissors (to cut banana leaves)
Step-by-Step Recipe
Step 1: Prepare the Fish Roe
Fresh macher dimer is the heart of this dish. I head to the bazaar early, where the fishmongers save the plumpest roe for me. Check for a shiny, firm texture—freshness is key! Gently rinse the roe under cold water and pat dry with a kitchen towel. Carefully remove any veins or membranes. In a bowl, rub the roe with ½ tsp turmeric powder and a pinch of salt. Let it sit for 10 minutes. This step takes away any fishy smell and preps it for the marinade. I can already imagine the aroma filling my stall!
Step 2: Make the Mustard Marinade
Now for the soul—sorshe bata (mustard paste)! I soak 2 tbsp mustard seeds in warm water for 15 minutes, then grind them with 1 green chili and a pinch of salt into a smooth paste. In a bowl, mix the mustard paste, 2 tbsp mustard oil, 1 tsp ginger paste, ½ tsp turmeric powder, 1 tsp red chili powder (if using), 1 tbsp yogurt, chopped green chilies, and salt to taste. If you like, add 2 tbsp grated coconut for a creamy twist—Thakuma swore by this secret! Stir everything into a thick, aromatic marinade. The pungent smell is pure Bengali magic!
Step 3: Marinate the Roe
Gently coat the fish roe with the mustard marinade, making sure every piece is covered. Let it rest for 20-30 minutes. The longer it sits, the deeper the flavors soak in. I love watching the yellow marinade cling to the roe—it’s like a promise of the deliciousness to come. This step reminds me of Thakuma patiently preparing the leaves while humming a Rabindra Sangeet tune.
Step 4: Prepare the Banana Leaves
Banana leaves add that earthy flavor we Bengalis adore. Wash the leaves thoroughly and wipe them dry. Hold each leaf over a low flame for a few seconds to make it flexible—don’t burn it, just soften it! Cut the leaves into squares big enough to wrap the roe (about 8-10 inches). The smoky scent of the leaves takes me back to Thakuma’s kitchen, where she’d say, “Paturi er swad ei pata te!” (The taste of paturi lies in the leaves!)
Step 5: Wrap the Paturi
Place a portion of the marinated roe in the center of each banana leaf square. Fold the sides over to make a neat parcel, then secure with thread or a toothpick. Be gentle—the roe is delicate and can break. Arrange the parcels in a single layer. I stack them like little gifts, imagining the flavors steaming inside. Thakuma’s hands were so skilled at this—mine are still learning!
Step 6: Steam the Paturi
Set up a steamer or place a heavy-bottomed pan with a little water on medium heat. Add the banana leaf parcels and cover tightly. Steam for 15-20 minutes on low heat. The leaves will darken, and the kitchen will fill with a heavenly aroma—spicy, earthy, and rich. Check after 15 minutes; the roe should be firm yet tender. If you don’t have a steamer, you can cook them in a covered pan with a little water at the bottom. Patience is key here, just like Thakuma taught me.
Step 7: Serve and Enjoy
Turn off the heat and let the parcels cool slightly. Unwrap them carefully—the sight of golden roe peeking out is pure joy! Serve Macher Dimer Paturi hot with a plate of steaming bhaat (rice). At my stall, customers close their eyes with the first bite, savoring the creamy roe and spicy mustard. Pair it with a side of dal or a simple chutney for a true Bengali feast.
Tips from My Kitchen
- Fresh Roe: Always use fresh fish roe—frozen loses its texture.
- Mustard Paste: Soak mustard seeds to reduce bitterness. Strain for a smoother paste if you like.
- Banana Leaves: If fresh leaves aren’t available, use aluminum foil, but the flavor won’t be the same.
- Serving Twist: Add a drizzle of extra mustard oil before serving for an extra kick—Thakuma’s favorite touch!
A Little Story
Cooking Macher Dimer Paturi feels like a dance with Thakuma’s spirit. She’d wrap the roe with such care, telling tales of her village feasts where this dish was a star. Now, at my stall, I see her smile in every parcel I steam. This dish isn’t just food—it’s a memory of her hands, her songs, and the love she poured into every bite. When customers taste it, I know they’re tasting a piece of Bengal’s heart.So, gather your leaves, light your stove, and make this paturi for your loved ones. Share it with a story, and let me know how it turns out.
Prep Time: 30 minutes
Cook Time: 20 minutes
Total Time: 50 minutes
Cuisine: Bengali
Servings: 4Relish this Bengali gem, and let Macher Dimer Paturi bring a taste of tradition to your table!
