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.
🧂 Ingredients
- 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)
👨🍳 Instructions
- 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.
💡 Pro Tips
- ✓Ensure banana leaves are pliable by briefly passing them over a low flame to prevent tearing.
- ✓Do not overcook the fish, as it can become dry.
- ✓Adjust the number of green chilies based on your spice preference.
🔄 Variations
- 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.