Ilish Macher Paturi : Pan-Fried Hilsa in Banana Leaf |Cooking|

Fish and Bengalis are somewhat synonymous. Bengalis love fish and out of all, their favorite is Ilish. Ilish or hilsa has a great taste with a unique flavor. Hilsa can be prepared in various ways but the most popular way of cooking is steamed or Ilish Bhape and the Ilish macher paturi. The key ingredient of cooking Hilsa is mustard seeds and the pungent flavor of the mustard seed paste somewhat compliments the hilsa.

Ilish is very common in the markets during the monsoons in India and Bangladesh. It is a Bengali culture to eat hilsa at least once during the season. It is also a tradition to say good bye to the Ilish after Durga puja along with Maa Durga and welcome again at the time of Saraswati Puja, the next year. In our family, it is very much a custom to eat Ilish for the last time on Dashami and wait for Saraswati Puja to bring home a pair of Ilish or (jora Iish).

This time I prepared the very popular Ilish macher paturi. It is quite an easy recipe. The only thing you have to look for before preparing is the banana leaf. The steaks of fish are first marinated in mustard and coconut paste along with turmeric, salt and oil and then wrapped up in a banana leaf and then pan fried in a skillet. Some recipe calls for steaming but I prefer the pan fried version.

The smoky flavor that comes out from the pan fried banana leaf compliments the taste of the fish. The pungent taste of the mustard paste and the smoky flavor from pan-frying the fish makes the recipe unique. You may prepare this recipe with any other fish as well but Hilsa will always rule. Enjoy with a plate of steamed white rice.

Tips:

Sometimes while grinding the mustard to form a paste, it becomes bitter. To avoid, while making the mustard paste you may add a pinch of salt and one green chilli . I have used both black and white mustard seeds. You may also add a tablespoon of poppy seeds to the mustard seeds and then make a paste. It is best to use mustard oil in this recipe. Banana leaf is fragile, it will tear if you try to fold. So you need to put the leaf onto an open flame for few seconds to make it more pliable.

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ILISH MACHER PATURI

Ilish Paturi

YIELD: 4 Servings
PREP: 30 mins
COOK: 15 mins
READY IN: 45 mins

The pungent taste of the mustard paste and the smoky flavor from pan-frying the fish makes the recipe unique. You may prepare this recipe with any other fish as well but Hilsa will always rule. Enjoy with a plate of steamed white rice.

INGREDIENTS

4 steaks hilsa or ilish washed and pat dry
4 tablespoons black mustard seeds soaked in water
1/4 cup freshly grated coconut
2-3 medium green chilies
2 teaspoons turmeric powder
2 teaspoons salt
4-5 tablespoons mustard oil
4 medium sheets of banana leaves for wrapping
8-10 tooth picks to secure the ends

INSTRUCTIONS

In a blender jar add the soaked mustard seeds, one green chili and pinch of salt. Add little water and grind to a fine paste. In a bowl, add the mustard paste, grated coconut, turmeric powder, rest of the salt and 2-3 tablespoons of mustard oil and mix well. Add the fish steaks in the paste and coat well. Cover and set aside for 30 minutes.
While the fish is marinating, prepare the banana leaves. Wash and clean the leaves thoroughly. Dry completely with a paper towel. Now in an open flame, keep the leaves one at a time for just 30 seconds or until the leaf becomes glossy in color. Set aside.
Take one sheet at a time and place one steak of marinated hilsa on it. Add few more drops of mustard oil and a slit green chili. Wrap the leaf from both sides and secure the ends with tooth picks. Repeat with rest of the fish.
Heat a heavy bottomed skillet or tawa and add few drops of mustard oil. When the oil is hot, place each parcel of fish in a single layer. You may do it in batches. It will start to sizzle. Lower the temperature to medium and cook for 12-15 minutes from both sides. You may cover in between. You will know it is done when the color of the leaves change to brown. You may also carefully poke a fork and if it goes through easily it is done.
Wait for couple of minutes before serving. Remove the tooth picks when serving. Enjoy hot with steamed rice.