์ด ๋ ์ํผ๋ฅผ ๋น์ ์ ์ธ์ด๋ก ๋ฒ์ญํ๋ ์ค์ ๋๋ค... ํ์ด์ง๊ฐ ์๋์ผ๋ก ์๋ก๊ณ ์นจ๋ฉ๋๋ค.
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.
๐ง ์ฌ๋ฃ
- 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)
๐จโ๐ณ ์กฐ๋ฆฌ๋ฒ
- 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.
๐ก ์ ๋ฌธ๊ฐ ํ
- โEnsure banana leaves are pliable by briefly passing them over a low flame to prevent tearing.
- โDo not overcook the fish, as it can become dry.
- โAdjust the number of green chilies based on your spice preference.
โจ ๋ณํ ์์ด๋์ด
์ด ๋ ์ํผ๋ฅผ ๋๋ง์ ์คํ์ผ๋ก ๋ฐ๊พธ๋ ์๊ฐ
- 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.