Ilish macher paturi (Hilsa fish paturi)
Ilish macher paturi (Hilsa fish paturi)

Hello everybody, I hope you’re having an amazing day today. Today, we’re going to prepare a special dish, ilish macher paturi (hilsa fish paturi). One of my favorites. This time, I am going to make it a bit unique. This will be really delicious.

Ilish macher paturi (Hilsa fish paturi) is one of the most favored of recent trending foods in the world. It is appreciated by millions every day. It is easy, it is quick, it tastes yummy. Ilish macher paturi (Hilsa fish paturi) is something that I’ve loved my whole life. They’re fine and they look wonderful.

Ilish Macher Paturi combines three of Bengal's greatest loves—the Hilsa fish, the banana plant, and mustard. Even though it looks very polished, it is a. Ilish Macher Paturi/ Hilsa Paturi #ilishmacherpaturi How to make ilish macher paturi at home • INGREDIENTS : Ilish mach (Hilsa fish) Black mustard seeds (কালো সরিষা) White mustard seeds (সাদা সরিষা) Poppy seeds (পস্ত) Yoghurt (টক দই) Ground coconut flesh (নারকেল কুড়ানো).

To get started with this particular recipe, we have to first prepare a few components. You can cook ilish macher paturi (hilsa fish paturi) using 10 ingredients and 8 steps. Here is how you can achieve that.

The ingredients needed to make Ilish macher paturi (Hilsa fish paturi):
  1. Get 5 pieces hilsa fish
  2. Make ready 2big tablespoon black mustard seed
  3. Take 2big tablespoon posto or poppy seed
  4. Make ready 2-3 green chilli(as per choice)
  5. Prepare 4 tablespoon Mustard oil
  6. Make ready as per taste Salt
  7. Take 1 spoon Turmeric powder
  8. Get Handful coriander leaves chopped
  9. Get 1 banana leaf(cut it into half or kadhai size)
  10. Make ready 1/2 cup grated coconut

Ilish Macher Paturi is a typical Bengali dish. In this recipe Hilsa/Ilish fish steaks are marinated with ground spices and then wrapped in oily Pumpkin or Banana leaf, and then roasted in nonstick pan or may be deep fried. I use Pumpkin leaf because I love to eat the spice marinated leaf as well. Ilish Mach or Hilsa Fish is considered as the King of fishes by the Bengalis.

Instructions to make Ilish macher paturi (Hilsa fish paturi):
  1. Wash off the fish pieces and add salt and turmeric and coat well. Add lil bit mustard oil with the mixture.
  2. In a mixture jar add mustard seeds,poppy seed and green chillies.first grind it for 10 second as a dry paste then 2 And time add lil water and grind it till it feels smooth texture.
  3. Now add lil salt, turmeric powder and the mustard poppy seed paste.. mix it well add lil water if need gravy otherwise skip water.. add mustard oil 2 table spoon..also grated coconut..
  4. Coat the fish pieces with mixture and keep it aside for 10 minutes.
  5. Wash the banana leaf and wipe it off.. so usually if we want to fold the leaf it will torn up so in the medium flame slowly we have to heat up the leaves and it will look glossy..
  6. This procedure we must follow otherwise that leaves will torn up..now In a kadhai place the banana leaf.. grease well with some mustard oil and pour the mixture with fish pieces..add 2 -3 green chilli for fragrance.Fold it with another banana leaf.. then cover it with a lid..
  7. Wait for 10 mins.. then open and check also flip the pieces…again cook it for 5-10 minutes.. flame should be medium to low from the beginning.when smell will be lil burning that means the leaf is started to burn or stick around the kadhai… also we can check with help of the fork to see the fish it soften up or not.. off the flame rest for 5 minutes..
  8. The smell of banana leaf - coconut - mustard seed green chilli and also hilsa has it's own smell taste everything.. so all together it’s divine…

Though mostly favored by the Bangals (people having the origin in Bangladesh) Not only the Shorshe Batar Jhal but also the Ilish Macher Paturi ! If you want to savor the taste of mustard with your Ilish in steamed form (and. Ingredients for Ilish Macher Paturi Recipe. It will take twenty to twenty five minutes for hilsa to cook. It is always better to cook the fish just before serving.

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