Photo: Dolon Prova · CC BY-SA 4.0 · Wikimedia Commons

Westbengal · Lunch

Macher Paturi

Traditional Recipe 15: Macher Paturi recipe

🧺 Ingredients

• Rohu fish fillets: 500g (4 equal pieces)
• Mustard paste: 3 tbsp (45g), made from white mustard powder
• Coconut (fresh, grated): 75g
• Green chillies: 3, minced
• Ginger: 1 tbsp (15g), minced
• Turmeric powder: 0.5 tsp (1.5g)
• Salt: to taste
• Mustard oil: 10ml
• Banana leaves: 4 large pieces (about 20cm x 15cm each), softened over flame

👩‍🍳 How to make Macher Paturi

1. Mix mustard paste, coconut, green chillies, ginger, turmeric, salt, and mustard oil in a bowl to form a thick paste.
2. Wipe banana leaf pieces with a damp cloth and soften them by holding over open flame for 2-3 seconds per side.
3. Place one fish fillet in center of each banana leaf piece.
4. Spread mustard-coconut paste generously over each fillet (about 3 tbsp per piece).
5. Fold banana leaf edges over the fish to form a secure packet (envelope style).
6. Secure with toothpicks or banana leaf strings if needed.
7. Place packets in a steamer basket or on a steaming rack over boiling water.
8. Cover and steam over medium heat (100°C) for 12-15 minutes until fish is cooked through (should flake easily when tested with a fork).
9. Carefully remove packets from steamer (they will be hot).
10. Serve hot with steamed rice.

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