Macher Paturi

Macher Paturi is one of the best fish delicacies in Bengali cuisine made with predominantly coconut, mustard paste, green chili and mustard oil mixture mostly using Hilsha or Bhetki mach(Baramundi fish), wrapped like a little parcel in banana leaf, then grilled or pan fried. Slowly grilled banana leaf parcel over the hot iron pan gives wonderful aroma and heavenly taste. Paturi in Bengali means pata(leaf). Therefore any edible leaf sometimes used instead of banana leaf for paturi. Macher Paturi is very popular with different spices in different states of India and other countries as well. 

Ingredients~

(US customary units)

1 1/4 lb. mixed fish(2 fillets, 4 big shrimps, 2 trout steaks)

2 cups freshly or frozen grated coconut and blended with 2 green chilies

3 tbsp mustard paste(half brown half black)

1/2 tsp salt

1/4 turmeric

2 tbsp + 1 tsp  mustard oil

6 chilies or more

Fresh banana leaves, cut into pieces to wrap fish

Kitchen twine 

Method~

Cut the fish fillets small/medium pieces. Smear the fish pieces and shrimps with half salt and half turmeric. Mix coconut, mustard paste, 2 tbsp oil, remaining salt and turmeric. Coat the fish pieces with mixture. Cut banana leaf accordingly. Gently burn banana leaf over low heat until they slightly wilted for easy folding. Take a banana leaf and place one coated fish fillet or stake or two shrimps in the middle, (making sure top side is also coated nicely) and place a chili on top, then fold nicely. If the leaf tears take another leaf to wrap around and secure the parcel with kitchen twine. 

Heat 1 tsp oil in a pan and fry the parcels on high heat for 2 minutes each side, then reduce heat to medium and fry for 3-4 minutes each side until perfectly charred. Fillets and shrimp will cook much faster. Make sure not to overcook them. Let it rest for 3-4 minutes then open and serve.

Happy cooking!