Ilish Paturi (Hilsa in banana leaf)

If you are a true Bengali, then definitely you are a fish lover. And if you are a true fish lover, then there is no doubt that you can die for Ilish (Hilsa)! Nothing could be better than to have ilish in a lazy Sunday lunch. And if it is rainy season…. Just think… it’s raining outside, you are home with nothing to do, and relishing ilish paturi with hot steamed rice… your soul completely filled with the aroma… can there be any greater bliss in life? :-)

Ilish paturi is a very conventional, authentic preparation in a Bengali menu. It does not require too much ingredients. However, the preparation stage is a bit time taking. But that is completely worth investing keeping in mind the scrumptiousness of the final product. Let us have a look at the recipe.

Preparation Time – 30 mins, Cooking Time – 15 mins, Serving – 4

Ingredients:

1.     Ilish  –  4 pcs (heap or belly pieces)

2.     Banana leaves –  4 – 6

3.     Posto (Poppy seed)-  3 Tbsp

4.     Mustard  – 3 Tbsp

5.     Coconut – ½

6.     Turmeric powder – ½ Tsp

7.     Red Chilli Powder – 1 Tsp

8.     Green chilli - 4 (slit lengthwise)

9.     Salt – to taste

10. Mustard Oil – 6 Tbsp

Method:

First, prepare the masala paste. For that, soak the poppy seed (posto) and mustard seed in a little water. Meanwhile, grate the coconut.

After that, make a smooth paste of posto, mustard and coconut together.

Mix the paste with salt, turmeric, red chilli powder and 2 tbsp of mustard oil. Add some water if required to make a smooth mixture.

Now, prepare the banana leaves. For that, cut the leaves (at least 1’ x 1’ size, without any slit in between) so that the fish can be wrapped properly.

To make the leaves soft, so that they don’t tear out when wrapping, hold them on the top of your gas flame for a minute, one at a time. Move the leaves so that the total surface of the leaf gets the heat. When the top surface of the leaf gets a glaze, remove it from the heat.

Place one fish piece in the middle of one banana leaf. Put 2-3 Tbsp masala paste over the fish. Coat the fish well with the masala paste. Place one slitted green chilli over the fish. Add few drops of mustard oil. This will add some extra pungency which goes very well with any fish preparation.

Wrap the banana leaf in similar way that of an envelope covering the fish completely. Tie it with some thread.

Repeat the process for other fish pieces too.

Heat some mustard oil (not much, just 3-4 Tbsp) in a pan. When hot, place the wrapped fish into it. Cover the pan. Cook it in low flame.

After few minutes, when the banana leaves change their colour, flip it over. So that the other side gets cooked as well.

When both the sides are light brown in colour, remove them from heat.

Remove the thread from the banana leaf wrapping before serving.

Serve it with hot steamed rice and enjoy your lunch. The aroma of ilish with sorshe-posto bata (mustard-poppy seed paste) along with coconut paste and mustard oil brings you the ultimate bliss.