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Best Bhetki Paturi Recipe | Bengali Bhetki Macher Paturi Recipe | Fish Paturi Recipe (4 Variations)
The bhetki machh’er kolapaturi, or bhetki paturi, is a relatively new entrant to the Calcutta food scene.
For catered events, Boneless Bhetki Fillets replaced Ilish (Hilsa) due to rising prices and the challenging task of picking out fine bones at wedding buffets while also trying to maintain the pretense of friendly conversation.
Paturi is derived from the word “patri” meaning a piece of stone since the dish is cooked on a flat surface over low heat, often in a leaf parcel. Paturis are not always cooked in leaf parcels.
Marinade for fish paturi consists of mustard, green chillies, turmeric, mustard oil, and salt.
With yoghurt (which also adds a sour note), coconut (which adds a textural element), poppy seed paste, or simply by using more yellow mustard than brown, the mustard’s pungency can be reduced.
Individually wrapped fish fillets can be steamed or pan-fried on low heat or layered together in a large leaf parcel, either steamed or pan-fried. You can alternatively cook the paturi on a clay oven over coal fire.
It gives the paturi a smoky flavour that is perfect for bhetki, a white, non-oily fish.It gives the paturi a smokiness that is perfect for bhetki, a white, non-oily fish.
If you want to make fish paturi without banana leaf then use an Ecobake Baking Paper or an aluminum foil.
How To Make Bhetki Paturi Recipe | Bengali Bhetki Macher Paturi Recipe | Fish Paturi Recipe
Prep Time: 50M
Cook Time: 10M
Total Time: 1H
Cuisine: Indian/Bengali
Yield: 15 servings
Author: Ranjeeta Nath Ghai
Ingredients
- 1kg bhetki machh
- 10g salt
Basic Mustard Paste
- 100g mustard seeds
- 15g green chillies
- 30g salt
- 3g turmeric
VARIATION 1
- Basic mustard paste
- 50g mustard oil
- 8 pcs slit green chillies
VARIATION 2
- Basic mustard paste
- 25g charmagaz (melon seeds)
- 25g hung curd
- 50g mustard oil
- 8 pcs slit green chillies
VARIATION 3
- Basic mustard paste
- 25g charmagaz (melon seeds)
- 25g gondhoraj juice
- 50g mustard oil
- 8 pcs slit green chillies
- 8 pcs gondhoraj leaves
VARIATION 4
- Basic mustard paste
- 25g charmagaz (melon seeds)
- 6g ginger paste
- 6g red chilli paste
- 30g sliced onions
- 10g chopped green chillies
- 50g mustard oil
- 1 pinch sugar
- 8–10 pcs kolapata/banana leaves
Instruction For Cooking Bhetki Paturi Recipe
Making The Marinade
- Depending on the mustard marinade paste you choose from the variations and the ingredients listed above, the steps will be a little different.
- Soak mustard seeds in a bowl of room temperature water, (we used 50/50 brown and yellow mustard).
- Regardless of which variation you make, you must start with the basic mustard paste. Reduce the amount of water in the marinade as much as possible. Ideally, the marinade should have the consistency of a thick paste, rather than a batter.
- You can ground the mustard in a traditional flat grinding stone (sheel nora/sheel pathar/silpatta) or use an electric grinder or mixie. If you are using an electric grinder, add a tiny amount of water at a time, scrape the mixture and grind again. Take your time. This recipe is largely dependent on grinding your mustard thoroughly.
Marinade For Variation 1
Grind mustard, salt, green chillies, and turmeric into a paste with a little water. Stir in mustard oil. The mustard oil can also be added directly into the grinder when you make the paste.
Marinade For Variation 2
Grind mustard, charmagaz, salt, green chillies, and turmeric into a paste with a little water. Stir in of mustard oil, and of hung curd.
Marinade For Variation 3
Grind mustard, charmagaz, salt, green chillies, and turmeric into a paste with a little water. Stir in of mustard oil and Gondhoraj lime juice. If you don’t find gondhoraj limes, try looking for Thai makrut lime (also known as Kaffir lime, though that word is now known to be a racial slur, so not used).
Marinade For Variation 4
Grind mustard, charmagaz, salt, green chillies, and turmeric into a paste with a little water. Stir in mustard oil, ginger paste, red chilli paste, sliced onions, chopped green chillies, and a pinch of sugar.
Cooking The Bhetki Paturi Recipe
No matter which marinade you choose, the basic steps will remain the same.
- Bhetki or another white fish should be fresh (not frozen). The fish fillet must be dry before cooking. Wipe the fillets with a clean cloth until they feel sticky to the touch. The fillets can also be placed on a flat tray lined with folded cloth or paper napkins to absorb any water and left uncovered in the refrigerator (not the freezer) overnight.
- Weigh the fish fillet after they are dried, and coat them with salt. We have used 10 g of salt for 1 kg of bhetki fillet. While you prepare the marinade, place them in the fridge for 20–30 minutes.
- Now assemble the mustard marinade. (I have described each marinade variation above.)
- Marinade the fish fillets.
- While you’re at it, wash and cut up banana leaves into rectangular sheets, about 20 cm by 20 cm will do for individual bhetki fillets.
- Place the banana leaves in a pan on a low burner and gently toast them. By doing this, the banana leaves will become more malleable, meaning they will not crack when folded. Take the banana leaves off the heat and set them aside.
- Place a banana-leaf sheet in front of you if you are making individual parcels. Put a small amount of mustard marinade paste in the center of one of the sheets.
- Arrange the fish fillet on top. Add some more paste on top. All four variations of marinade should be topped off with sliced green chilli and raw mustard oil. All four variations of marinade should be topped off with a sliced green chilli and raw mustard oil.
- To make VARIATION 3 (see ingredients above), finish each parcel with a gondhoraj lime leaf on top of the fish marinade.
- Wrap the fish carefully with the banana leaf, ensuring that the fish is completely covered. A ripped banana leaf can be repaired by wrapping another leaf around it. Use a cotton string to secure the parcel (don’t use synthetic string, as it will melt when heated).
- If you are making one large parcel of all the fish put together then, make sure you measure the pan or tray you will be using to cook it, or the parcel may not fit or lie flat. Use a minimum of 5 layers of banana leaves at the bottom and 3 or more at the top.
Different Cooking Styles For Bhetki Paturi Recipe
You can stream, bake or panfry the paturi. The choice is yours. Try cooking it a different way each time and you’ll love it.
Steaming
In a single layer, steam the parcels for ten minutes or until they reach 62°C.
Bake
The parcels can be baked at 62°C until the fillets are white and flaky. Make sure your fillets are perfectly cooked by using an instant-read thermometer. You can also cook fish paturi in the microwave.
Pan-fry
The parcel(s) can be cooked for about 10 minutes in a frying pan or wok coated with a little vegetable oil. You can use a coal fire and a clay oven too to cook the paturi and place a few pieces of burning coal on top. It creates a smokey flavor.
You May Like to Try Other Fish Recipes
- Yummy Irish Fish Cakes With Tartare-Style Sauce
- Best Kerala Fish Curry Recipe | Kudampuli Fish Curry [Video added]
- Masor Tenga (Assamese Fish Curry) Fish & Lau Recipe
- Puthi Mach Fried (Whole Fish Fry) Small Fresh Water Fish in Tangy Fish Stew
- Best Fish in Mustard Gravy: Assamese Preparation | Maccher Jhol
Quick Overview
Recipe Name: Best Bhetki Paturi Recipe | Bengali Bhetki Macher Paturi Recipe | Fish Paturi Recipe (4 Variations)
Author: Ranjeeta Nath Ghai
Description: Bengali Fish preparation Bhetki Macher Paturi is enjoyed by people of all ages. Your tastebuds will enjoy Bhetki Paturi only if the fish is of good quality.
Preperation time: 50M
Cook Time: 10M
Total Time: 1H
Type: Main Course
Recipe Yield: 15 servings
Recipe Ingredients: 1kg bhetki machh, 10g salt, 100g mustard seeds, 15g green chillies, 30g salt, 3g turmeric, 8-10 banana leaves (20 cm by 20 cm)
Recipe Instructions: Bhetki or another white fish should be fresh (not frozen). The fish fillet must be dry before cooking. Wipe the fillets with a clean cloth until they feel sticky to the touch. The fillets can also be placed on a flat tray lined with folded cloth or paper napkins to absorb any water and left uncovered in the refrigerator (not the freezer) overnight. Weigh the fish fillet after they are dried, and coat them with salt. We have used 10 g of salt for 1 kg of bhetki fillet. While you prepare the marinade, place them in the fridge for 20–30 minutes. Now assemble the mustard marinade. (I have described each marinade variation above.) Marinade the fish fillets. While you’re at it, wash and cut up banana leaves into rectangular sheets, about 20 cm by 20 cm will do for individual bhetki fillets. Place the banana leaves in a pan on a low burner and gently toast them. By doing this, the banana leaves will become more malleable, meaning they will not crack when folded. Take the banana leaves off the heat and set them aside. Place a banana-leaf sheet in front of you if you are making individual parcels. Put a small amount of mustard marinade paste in the center of one of the sheets. Arrange the fish fillet on top. Add some more paste on top. All four variations of marinade should be topped off with sliced green chilli and raw mustard oil. All four variations of marinade should be topped off with a sliced green chilli and raw mustard oil. To make VARIATION 3 (see ingredients above), finish each parcel with a gondhoraj lime leaf on top of the fish marinade. Wrap the fish carefully with the banana leaf, ensuring that the fish is completely covered. A ripped banana leaf can be repaired by wrapping another leaf around it. Use a cotton string to secure the parcel (don’t use synthetic string, as it will melt when heated). If you are making one large parcel of all the fish put together then, make sure you measure the pan or tray you will be using to cook it, or the parcel may not fit or lie flat. Use a minimum of 5 layers of banana leaves at the bottom and 3 or more at the top.
Recipe Cuisine: Indian/Bengali
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