1. 500 gms Hilsa fillets
2. half tsp turmeric
3. 6 tbsps of black mustard ...
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1. 500 gms Hilsa fillets
2. half tsp turmeric
3. 6 tbsps of black mustard
4. couple of green chillies, salt
5. 2tsp khus-khus / poppy seeds
6. 4 tbsps mustard oil.
7. Banana leaves
Wash hilsa pieces thoroughly and rub it with salt , turmeric, ground mustard ( while grinding add a chilli and salt to it ), ground poppy seeds , liberal helping of mustard oil . Keep it marinated for about an hour. Wrap the whole thing in banana leaf and secure it with a string. Grease a tava and roast the packet on it on a very very low heat. The packet has to be turned several times. Keep frying till the leaf is totally burnt. It should take about 20 minutes. Remove it from fire and cool . Unwrap it , pour a little bit of mustard oil ( half a tsp ). Heat it in a micro-wave before serving. Serve it with plain rice.
One can bake it also....Preheat the oven to 160 C. Put the packet on a tray and push it in the oven and bake it for 20 minutes.
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Yes Dada,
You are right , Original recipe has no room for posto/ khus-khus ; but, these days people are using blenders to grind mustard......hence, I 'd suggested adding a little bit of khus-khus which prevents the mustard paste go bitter.
Durbignon would be really happy to get the details...am sure!!!
Thanx for dropping by.
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Mrs.Muffet and Durbignon,
I am a Bengali who was born in U.P. ,brought up in U.P.,Bihar abd Orissa,worked in Bombay/Mumbai for more than 22 years and proud about my roots - which currently known as Bangladesh.
Eilish machher Paturi - is supposed to be cooked by inserting the packet into just cooked rice in a big vessel.All other means of cooking
is a substitute. I am not sure if "posto" or "khus Khus" was used in the original Paturi.
I have eaten many times Paturi cooked in a Bangladeshi house hold.
Durbignon - look for a Chinese store and if they sell fish ask for "Shad",chances you will get it. They are very fond of Hilsha roe (fish egg), my experience in US when they were not so many Bangladeshi shops - one could get from Chinese shops - often slit and roe taken out.
Try "flounder" ,"Salmon" and fillets available, if there are no Bangladeshi store.I am told there are B.stores in many Countries in Europe and Bengalis living there enjoy "Pabda", "Koi" etc.
I am fond of good food and I like my Bengali food.
I did not understand the reason for objection for being titled as "Bengali". I known Parsi -"Patra" but Paturi rightly should be titled as Bengali.
regards.
Ratan Datta
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Oh, welcome durbignon to my blog.....
Go ahead .
Am soooo happy to see you here....
You can safely use mackerels in place of hilsa
Let me know after you have tried it out....
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this is really great!!!! now mrs. muffet you just have to find an alternative to ilish for the ilish-starved dutch market!!!
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heres my two penny bit again!!!!
the recipe blogs are great!!! keep up the good good work!!!!
but also find some hilsa substitutes for us lesser souls up north ...
i did find a place (chinese super market) that sells frozen banana leaves!!!!
so ilish machher paturi ... here i come ... if i can manage ilish or u find a substitute!!!!!
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Shall GET you some positively this time ......
Happy cooking !!!!
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Have to positively buy hilsa next time... Now I'll have to start collecting our recipes!
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Had the time to edit it finally !!! Shamoli.... Hope this will make you feel happy now.
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I guess so......yep, my favourite too !!! Thanx for dropping anyway.
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You may still "EDIT" & correct the title.
Thanks for posting it.
This is one of my favourites.
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