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    Spicy
    Bengali Recipes
    Beginner
    For 6 people

    Bhetki Paturi and Gorom Bhaat = Jhajhalo Bhalobasha (Love with a hint of spice) for Bengalis everywhere.Sunrise Posta Whole Spice (Whole Poppy Seeds) and Sunrise Mustard Yellow Whole Spices allow you to create this spicy favourite anywhere. 

    Please note that this is an extremely simple dish that can be prepared in 30 minutes. Some of the ingredients might not be readily available in some households, so we will offer specific tips that will allow you to prepare this dish easily. 

    Sunrise Fact Check: There is some debate about this dish's Bengali roots. Certain historians credit the Parsis and point out that the Bengali Paturi is a rendition of the Patraani Macch. Not picking sides, we can vouch that the ingredients used in this dish make it essentially Bengali and its popularity has made it a staple in most Bengali weddings. 

    Let’s Get Started  

     

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    Ingredients

    • Bhetki Fish Boneless Fillets
      500g
    • Sunrise Mustard Yellow Whole Spice
      25g
    • Sunrise Posta Whole Spice
      1 tbsp
    • Sunrise Red Chilli Powder
      1 tsp
    • Sunrise Turmeric Powder
      1 tsp
    • Salt
    • Shorsher Tel (Mustard Oil)
      3 tbsp
    • Fresh Banana Leaf
    • Tok Doi (Yoghurt)
      1 tbsp
    • Green Chillies

    Red Chilli Powder

    Sunrise tip:- You can use Basa Fillets instead of Bhetki Fillet

     

    How to Prep Bhetki Paturi

    The Mustard Paste

    Soak the whole mustard for over an hour. Strain it and grind it along with the green chillies. The number of chillies depends on your ability to handle spice. Make a basic paste that is not runny and sticks to the fish fillets.

    Sunrise tip:- Ensure that your paste is a little coarse.

    The Posta Paste

    Make poopy seed paste by soaking the whole posta and grinding it.

    The Marinade

    Marinate the fish in two steps. Coat the fish fillets with salt, turmeric powder, and red chilly paste and let them rest for 10 minutes. Drain the excess water from the fish and marinate the fish fillets with yoghurt, poppy seed paste, 2 tbsps of mustard oil, and mustard seed paste. Leave the marinade for a maximum of 30 minutes.

    The Banana Leaf

    Run the Banana leaves over a flame to make them easily foldable, but ensure they don't burn. Cut them into sheets big enough to wrap the marinated fish in. You can use kitchen twine to hold things together.

    Wrapping the Fish

    Take a sheet of banana leaf and coat it with a dash of mustard oil. Place a slit green chilly and place a piece of the marinated fish fillet on top of the green chilly and wrap it up to ensure the fish stays intact inside it.

    How to Cook Bhetki Paturi

    Step 1
    Take a flat-bottom frying pan and brush it with Mustard oil.
    Step 2
    Once the pan gets heated, place the banana leaf-wrapped fish fillets.
    Step 3
    Cover the pan using a lid and cook on the lowest heat setting on your stove for 8 - 10 minutes.
    Step 4
    After 10 minutes, flip the fish wrap and cook for another 5 to 6 minutes.

    Sunrise tip:- Alternatively, you can use a steamer or an oven. Look up specific timings to stop the fish from drying out.

     

    Sunrise Taste Check

    Bengali Bhetki Paturi is comfort food on a lazy summer afternoon. Serve it with steaming white rice or pair it with Bengali basanti pulao.