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Ilish Mach er Paturi
A classic Bengali delicacy where Hilsa fish (Ilish) is marinated in a paste of mustard, coconut, and spices, then wrapped in banana leaves and steamed to perfection. The steaming process infuses the fish with aromatic flavors and keeps it incredibly moist.
ð§ ææ
- 500 g Hilsa fish (Ilish)(cut into medium pieces)
- 3 tbsp Mustard seeds (black)
- 1 tbsp Poppy seeds
- 0.5 cup Fresh coconut(grated)
- 4 pieces Green chilies(adjust to taste)
- 1 tsp Turmeric powder
- 1 tsp Salt(or to taste)
- 3 tbsp Mustard oil
- 4 pieces Banana leaves(wilted over heat)
ðšâð³ äœãæ¹
- 1
Soak mustard seeds and poppy seeds in warm water for 15-20 minutes. Drain.
- 2
Grind the soaked mustard seeds, poppy seeds, grated coconut, and green chilies into a smooth paste using a little water if needed. Add turmeric powder and salt to the paste and mix well.
- 3
Gently coat the Hilsa fish pieces with the prepared paste. Let it marinate for at least 15 minutes.
- 4
Take a wilted banana leaf. Place a marinated fish piece on it. Drizzle a little mustard oil over the fish.
- 5
Fold the banana leaf to enclose the fish securely, creating a parcel. Tie with kitchen twine if necessary.
- 6
Steam the parcels in a steamer or a pot with boiling water for 15-20 minutes, or until the fish is cooked through.
- 7
Carefully open the banana leaf parcels and serve hot, usually with plain rice.
ð¡ ããã®ã³ã
- âEnsure banana leaves are pliable by briefly passing them over a low flame to prevent tearing.
- âDo not overcook the fish, as it can become dry.
- âAdjust the number of green chilies based on your spice preference.
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- Add a pinch of nigella seeds (kalonji) to the marinade for an extra layer of flavor.
- Some recipes include a tablespoon of yogurt in the marinade for added richness.