Ilish Macher Paturi

Hilsa paturi or ilish macher paturi has emerged as one of the signature dish in the class and is mostly smoked in banana (plantain) leaves. In earlier days when LPG gas has not invaded the

kitchen, food was usually prepared on the earthen oven fired with charcoal or fire woods. The

boneless hilsa marinated in chili-mustard paste or with curd used to be wrapped in gourd, pumpkin or banana leaves and was put in freshly steamed rice container. As the steam was still trapped inside the rice vessel so it uses that to steam the hilsa. This we cannot achieve in the gas stove because of the difference in the temperature.

4 Servings

Active time : 45 mins

Total time: 1 hr

INGREDIENTS

• 500 g Hilsa fish
• 25 g Yellow mustard seeds
• 25 g Black mustard seeds
• 2 Green chillies
• 1 teaspoon Sugar
• 1 teaspoon Turmeric
• ½ cup Mustard oil
• Salt to taste
• Banana leaves
• Cotton thread

PREPARATION

With Banana leaf:

• Cut the hilsa into six steaks.
• Make a paste of the yellow and black mustard seeds with the green chillies , salt and sugar.
• Mix the paste with the turmeric and mustard oil.
• Lightly salt the fish. Cover with mustard paste evenly.
• Cut the banana leaves into 12 rectangles and place them in six crosses.
• Place a piece of the fish in the centre of each cross and tie up into envelops.
• Place on a dish and cook in pre – heated oven at 180 * C for 15 – 20 minutes . Alternately, you can use a pressure cooker( pressure cook for 15 – 20 minutes on a slow heat ). Remove from oven / pressure cooker and serve with rice.

Without Banana leaf:

• Cut the hilsa into six steaks.
• Make a paste of the yellow and black mustard seeds with the green chillies , salt and sugar.
• Heat oil in a Kadai.
• When the oil in hot, add green chilli.
• Then add the masala paste, and saute till the oil comes up.
• Add the fish and cover the kadai, putting on low heat.
• After 20-25 mins remove the lid, to find the hilsa done covered with the masala.
• Server with hot rice.