Bhetki Machh'er Kola-Paturi or Banana Leaf Wrapped Steamed Fish Recipe
Recipe By Anamika Banerjee
This one's Bengal's the most popular, authentic & traditional dishes... Loved & Devoured by not only the Bongs but many Non-Bengalis too- If you're truly a Fish lover then, this one's worth trying for...Not only once since, you simply can't stop preparing & relishing it just once only...once you've made it tasted this rich delicacy yourself 👍
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Non Vegdiet
45minstotal
45m.total
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Add to Shopping ListIngredients for Bhetki Machh'er Kola-Paturi or Banana Leaf Wrapped Steamed Fish Recipe
- 1 pieces Bhetki Fillets- Large Ones preferably
- 0.13 tsp or To Taste Salt
- 0.13 tsp Turmerics
- 1/4 tbsp Fresh lemon juice
- 0.13 cup For the Paturi Marinade
- 1/4 tbsp 1 tbsp (3 G
- 0.03 cup Mustard oil
- 1/4 cup Yellow-Black Mustard Seeds
- 1/4 Cups Poppy & Melon Seeds Paste
- 1 g 4-5 Fresh G
- 0.06 cup Plain yoghurt
- 0.06 cup Fresh Coconut Paste: Optional
- 2 pieces 8 pieces
- 1/4 As Required Reel of White Strong Cotton Threads to tie up the parcels
Directions: Bhetki Machh'er Kola-paturi Or Banana Leaf Wrapped Steamed Fish Recipe
- STEP 1.To begin with: Firstly well wash & marinate the fish pieces with the aforesaid ingredients & set aside for about 15 mins time
- STEP 2.On the other hand, prepare the Paturi Marinade for the same with the aforesaid all the ingredients mentioned & once the fish pieces are dons with its basic marinations, dip them all now into this freshly prepared PATURI marinade- Set Aside for at least 45-60 mins time
- STEP 3.In the interim: Well wash & pat dry the Fresh Banana Leaves: Gently toast, each one of them so that they don't get torn while steaming them over the flame with the fish pieces inside as this makes absolutely pliable & easily workable with
- STEP 4.Now, place these toasted leaves carefully & spoon in a tbsp of the Paturi Marinade followed by the fish with the Marinade gravy- placed with another scoop of the Marinade & one green chili to top with-
- STEP 5.Now, fold it very gently & carefully in a square parcel form & tie up each of one with the white cotton thread to secure them completely so that, while steaming the gravy doesn't oozes out & make a mess
- STEP 6.Place a frying pan over the medium-low flame- Add in a tbsp of Mustard Oil to it & swirl the pan to spread it all along-
- STEP 7.Place the parcels in 2 batches instead of crowding it unnecessary-
- STEP 8.Put the cover on-
- STEP 9.Allow each side to cook for about 7-8 mins time & then, flip it over carefully & putting its cover back, cook it again for another 5-6 mins time on the other side as well- Don't flip & turn several times unnecessarily
- STEP 10.Once done Transfer them into a separate plate/dish/platter:
- STEP 11.Garnish it your own way & it's ready to be served absolutely hot now with a palatable piping hot steamed rice
- STEP 12.Enjoy your lunch or dinner now with this typical traditional & authentic Bong Delicacy 💁♀️
Nutrition
value
value
312
calories per serving
16 g Fat15 g Protein24 g Carbs18 g FiberOther
Current Totals
- Fat16g
- Protein15g
- Carbs24g
- Fiber18g
MacroNutrients
- Carbs24g
- Protein15g
- Fiber18g
Fats
- Fat16g
Vitamins & Minerals
- Calcium582mg
- Iron6mg
- Vitamin A211mcg
- Vitamin B1< 1mg
- Vitamin B2< 1mg
- Vitamin B31mg
- Vitamin B6< 1mg
- Vitamin B9166mcg
- Vitamin B120mcg
- Vitamin C7mg
- Vitamin E< 1mg
- Copper1mcg
- Magnesium215mg
- Manganese3mg
- Phosphorus459mg
- Selenium11mcg
- Zinc4mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
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Recipe By Anamika Banerjee