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Fried fish with mustard sauce, served on banana leaf

Fried fish with mustard sauce, served on banana leaf

Main dishes

A Bengali dish: tiny kachki fish mixed with mustard paste, onion, chili peppers, turmeric, and mustard oil, wrapped in banana leaf pouches and cooked in a…

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Recipe from Amirhusenjihed, adapted by Recette de cuisine · · updated on

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Paturi is one of the classic Bengali dishes: mustard seeds and mustard oil flavour the small fish, while grilled banana leaves give them a smoky taste.

Ingredients and directions

  • Prep time30 min
  • Cook time25 min
  • Resting10 min
  • Total1 hr 5 min
  • DifficultyMedium
  • Cooking methodfrying pan

Ingredients

4 people
  • $0.21
  • $0.26
  • $0.13
  • $0.24
  • $0.03
  • $2.10
  • $0.29

Directions

  1. Gently rinse the fish several times and drain it thoroughly in a colander. ≈ 2 min
  2. Mix them with the onion, mustard paste, chili paste, turmeric, salt, cilantro, and 2 tablespoons of mustard oil, without crushing; let it marinate for 10 minutes.
  3. Wash and dry the banana leaves, then briefly pass each side over the flame to soften them. ≈ 2 min
  4. Place 2 to 3 tablespoons of fish in the center of each leaf, along with a small green chili pepper and a few drops of mustard oil. ≈ 3 min
  5. Fold the sheet of paper neatly into an envelope, ensuring it is securely closed, and seal it with tape. ≈ 3 min
  6. Heat a large frying pan, lightly coated with mustard oil, and place the pouches in it.
  7. Cover and cook for 8 to 10 minutes over low heat, then gently flip and cook the other side in the same way, until the leaves are lightly browned.
  8. Remove the string just before serving, while it’s still hot. ≈ 2 min

Equipment

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Before you start

Ingredients

  • 250 g of small freshwater fish (such as perch or roach)
  • About 4 to 5 square feet of banana leaf
  • 2 to 3 tablespoons of mustard seed paste (white and/or black)
  • 1/2 cup of finely chopped onion
  • 1 teaspoon of green chili paste
  • 1/2 teaspoon of turmeric
  • salt
  • 4 to 5 whole or slightly broken green chili peppers
  • 2 tablespoons of chopped cilantro
  • 3 to 4 tablespoons of mustard oil
  • kitchen string

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