Wrapped Parcel of Fish With Mustard Sauce
This is a very common fish recipe of Eastern India, which seals in the perfect flavors of fish and sauce immaculately. I recommend using boneless Rahu, Carp, Hilsa, Bhetki, Surmayee, Vasa for making these parcels.
It is one of the traditional dishes of Bengal. I have only added sweet-chutney to the original recipe ( frankly pinched the idea from Kewpie's Restaurant, which serves authentic Bengali cuisine in Kolkata...)
You may serve them as starters, with drinks or like a true Bangali, have them with steaming puffy rice!
500g boneless fish
4tbsp of mustard ( grind it with a green chilli and salt)
2tsp mustard oil
2tsp jaggery/ sugar
1tsp red chilli powder
1/2 cup of grated fresh coconut
1 large banana leaf, cut into squares, grease them
1. Wash and cut the fish into squares. Rub lemon juice and salt to the fish cubes.
2. Make mustard paste with green chillies and salt.
3. Mix tamarind pulp with jaggery, chilli powder and a pinch of salt. Put over a slow heat, and let the jaggery melt. Remove before the consistency gets thick.
4. Coat one side with the mustard paste; and put it on a banana leaf.
5. Coat the other side with tamarind-jaggery paste. Sprinkle some grated coconut on this side.
6. Fold the sides carefully and secure them with a toothpick.Fold the rest of them.
7. Place all of them on a steamer/ idli-maker/ momo-steamer. Steam for about 10-12 minutes.
8. Smear a wok with a tea spoon of mustard oil. Arrange the parcels neatly on it. Cook on high flame, so that the banana-leaves get charred. Turn them over once, burn the other side also---this induces a smoky flavor, which gives 'PATURIS' the authentic taste....
In Bengal, these are known as 'macher-paturi'. Try making them...they are delicious♥