Paturi Macher Jhol: Bengali Hilsa Fish Steamed in Banana Leaf
40 minutes
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About Paturi Macher Jhol: Bengali Hilsa Fish Steamed in Banana Leaf
Embark on a culinary adventure to Bengal with this authentic Paturi Macher Jhol (Elish Paturi) recipe. Imagine succulent Hilsa fish, known for its buttery texture and distinctive aroma, steamed to perfection in a fragrant banana leaf.This traditional Bengali dish features a vibrant spice marinade that infuses the fish with incredible flavor. The banana leaf imparts a subtle earthy note and seals in moisture, creating a truly melt-in-your-mouth experience.Savor the exquisite flavors of this homestyle classic with a side of fluffy steamed rice. It's an unforgettable taste of Bengal you won't want to miss!
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Recipe Time & More
Prep20 minutes
Cook20 minutes
Total40 minutes
Ingredients
For the Hilsa Fish
- 500 gm Hilsa Fish
For the Marinade
- 2 tsp Turmeric Powder
- 1 1/2 tsp Salt or to taste
For the Aromatic Paste
- 1/2 cup Poppy Seed Paste
- 1 cup Yogurt
- 1 tbsp Chili Paste green
- 1/2 cup Mustard Oil
- 10 slices Chilies green
For Assembling and Steaming
- 2 Banana Leaves
- 1/4 cup Coriander chopped, for garnish, fresh
Instructions
- Gently rinse the Hilsa fish under cold water and remove the scales. Pat the fish dry with paper towels.
- Cut the fish into desired portions, if needed. Avoid washing the fish after cutting to preserve its delicate flavor.
- Marinate the fish with turmeric powder and salt. Gently rub the spices onto the fish pieces, ensuring they are evenly coated.
- In a bowl, combine the yogurt, poppy seed paste, mustard oil, green chili paste, and sliced green chilies. Mix well to form a smooth, aromatic paste.
- Place a banana leaf on a flat surface. Place a portion of the marinated Hilsa fish on the leaf. Top with a generous spoonful of the aromatic paste, ensuring the fish is well coated.
- Carefully fold the banana leaf over the fish, creating a sealed parcel. This will trap the steam and infuse the fish with the flavors of the banana leaf and spices.
- Heat a large skillet or frying pan over medium heat. Place the banana leaf-wrapped fish in the pan and cook for 15 minutes, turning once halfway through, until the fish is cooked through and flakes easily with a fork.
- Carefully open the banana leaf parcel, being mindful of the hot steam. Garnish with fresh cilantro and serve immediately with hot steamed rice.
Recipe Notes
Good To Know
- This fish is called Elish in Bengali.
- Paturi is a traditional Bengali cooking method, making this dish "Elish Paturi."
- The oil sweating from the fish during cooking is a sign of its quality and a key characteristic of this preparation.
- For an authentic smoky flavor, lightly toast the banana leaf-wrapped fish on a hot tawa or skillet before steaming.
- If banana leaves aren't available, parchment paper or pumpkin leaves can be substituted.
- Marinate the fish for at least 30 minutes to allow the flavors to meld.
- Serve with steamed rice and a lemon wedge to balance the richness and spice.
Expert Tips
- Use fresh, high-quality mustard seeds for the paste to maximize the flavor and pungency.
- Adjust the amount of green chilies in the marinade to suit your spice preference.
- For a richer flavor, add a dollop of mustard oil to the fish parcels before steaming.
Storage Instructions
- Leftover Elish Paturi can be stored in an airtight container in the refrigerator for up to 2 days.
- Reheat gently in a steamer or microwave, being careful not to overcook.
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Recipe Nutrition
Calories: 556kcalCarbohydrates: 6gProtein: 4gFat: 59gSaturated Fat: 2gPolyunsaturated Fat: 17.1gMonounsaturated Fat: 34.2gSodium: 1710mgSugar: 6g
Geeta Biswas
Articles: 919
6 Comments
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Such a lovely dish! Thanks for sharing.
Perfect dish! Can’t wait to cook it.
Absolutely scrumptious! Thanks for the recipe.
I know you will love it
pisi mouth watering dish
What a delicious idea! Thanks for sharing.