Chilli Garlic and me

Fish Paturi or Steamed Fish in little parcels

Saturday, 28th October, 2017
As the name suggests the fish is steamed in little parcels made out of banana leaves with grounded spices inside it. The flavour of the banana leaves infused with the spices leaves a distinct flavour in the fish and that’s what makes this dish so special. Well, in our urban scenario banana leaves may not be easily available for some. In that case, one can use parchment paper and make similar parcels. I used rohu fish, bhetki or barramundi can also be used or be adventurous and use whatever fish you want.

Ingredients (serves 5)

Rohu – 400 gms or 5 pcs approximately
Yellow mustard seeds - 4 tsps
Poppy seeds – 2tsp
Green chillies – 2 to3 or as per taste
Red chilli powder – ½ tsp
Turmeric powder – a pinch
Garlic – 2 to 3 pods
Salt – as per taste
Sugar – ½ tsp
Banana leaves – 3 to 4
Mustard oil – 3 to 4 tbsps


1. Clean and dry the pieces of fish.
2. Grind the mustard, poppy seeds, garlic pods and green chillies to a fine paste.
3. In a bowl mix the mustard/poppy seed paste with salt, sugar, red chilli powder, turmeric powder and 3 tbsps of oil together. Marinate the fish in this paste for a few minutes.
4. Clean and dry the banana leaves. Cut them in squares (6X10 inches).
5. Place one piece of fish in every banana leaf square and ensure that you scoop out some of the mustard paste and slither it all over the fish.
6. Now fold the banana leaf from all four sides. Try to overlap all the sides so that the mustard paste does not seep out. Tie it up tightly with a thread.
7. Heat a pan and add the remaining oil. Now place all the parcels nicely on the pan so that they all get evenly heated.
8. Turn them in frequent intervals on both sides. Splash a few drops of water on the pan from time to time for steam to rise. Cover the pan. It should take about 20 -25 minutes for the fish to be cooked. Keep the gas on low flame at all times.
9. Serve it hot with steamed rice.

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