Bhetki Paturi

Name: Bhetki Paturi
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 4 servings
Cuisine: Indian (Westbengal)
Ingredients: Bhetki (barramundi) fillets: 600g, cut into 4 portions; Yellow mustard seeds: 2 tbsp (20g), soaked; Black mustard seeds: 1 tbsp (10g), soaked; Fresh grated coconut: 50g; Green chillies: 5; Turmeric: 1 tsp; Mustard oil: 2 tbsp; Salt: 1¼ tsp; Banana leaves: 4 large pieces; The coconut adds sweetness that balances mustard's sharpness — don't omit; Paturi can also be grilled over charcoal for a smoky finish; Thinner fillets (2cm) cook in 15 min; thicker need 20–22 min; Marinating 30 min gives deeper flavour

🌱 Vegan🌾 Gluten-free📊 Medium

Barramundi fillets smothered in a sharp mustard-coconut paste, wrapped in banana leaf and steamed or grilled until perfectly flaky and fragrant.

⏱️20 minPrep

🔥20 minCook

🕒40 minTotal

🍽️4Serves

🧺 Ingredients

👩‍🍳 How to make Bhetki Paturi

Blend both mustard seeds, coconut, 3 green chillies, turmeric and salt with 3 tbsp water to smooth paste.
Coat fish evenly with paste.
Drizzle with mustard oil.
Soften banana leaves briefly over flame.
Place each fillet on leaf with a slit green chilli on top.
Fold and secure.
Steam 18 min OR cook in a flat pan on low heat, turning parcels once at 9 min, until banana leaf chars slightly and fish is firm.
Open parcels at table; serve with plain rice and a wedge of lime.

📖 Cultural notes

|---|---|---|---|---| | 310 kcal | 36g | 5g | 16g | 2g | Paturi (from "pata," leaf) is a cooking technique unique to Bengal and Odisha, using the banana leaf both as wrapper and flavour contributor. Bhetki is the prestige fish for Kolkata's middle class — milky, boneless and expensive. Paturi is served at shraadh (memorial meals), Poila Baishakh dinners and special family occasions where showing care through labour is important. ---

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