Indian cuisine · Fish & Seafood

Paturi Maach

Bengali fish in a spicy mustard paste, wrapped in banana leaf and steamed in its own juices.

Ingredients · for 4 servings

• 700 g firm white fish fillet
• 3 tbsp yellow mustard seeds
• 1 tbsp black mustard seeds
• 4 green chilies (long, mild variety)
• 4 tbsp grated coconut
• 1 tsp turmeric
• 4 tbsp mustard oil
• 8 sheets parchment paper (or banana leaf)
• 1 tsp salt

Instructions

1. Soak the yellow and black mustard seeds for 30 min. in lukewarm water so they lose their bitterness; meanwhile cut the fish into 8 equal pieces and rub with 1/2 tsp turmeric and salt.
2. Grind the drained mustard seeds with 2 green chilies, the grated coconut, the remaining turmeric and 3 tbsp water into a thick, smooth paste.
3. Mix the paste with 3 tbsp mustard oil and coat the fish pieces all over in it; let rest covered for 15 min.
4. Soften the banana leaves briefly over the flame or in hot water, place a fish piece with plenty of paste and a halved chili on each, and fold the leaves into tight packets.
5. Set the packets in a steamer basket over boiling water and steam covered for 12–15 min. until the leaf turns dark green and the fish flakes easily.
6. Open the packets only at the table, drizzle with the remaining raw mustard oil and serve with steamed rice.