The Bengalis are great food lovers and take pride in their cuisine. In fact, so obsessed are they about food, that the man of the house goes to the market daily to buy fresh supply vegetables and fish which is a must in their daily menu. The medium of cooking is Purti Kachi Ghani mustard oil which adds its own pungency. Another very important item of Bengali cuisine is the variety of sweets or mishti as they call them. Most of them are milk-based and are prepared from chhena.
A meal, for the Bengali, is a ritual in itself. Bengalis spend not only a great deal of time thinking about the food but also on its preparation and eating.
Prep Time: 11-15 minutes
Cook time: 31-40 minutes
Serve: 4 persons
Level Of Cooking: Moderate
Taste: Mild
Ingredients for Ilish Macher Paturi Recipe
- Hilsa sliced 1 kilogram
- Banana Leaves 6-8
- Mustard powder 2 tablespoons
- Turmeric powder 1 teaspoon
- Red chilli powder 1 teaspoon
- Salt to taste
- PURTI KACHI GHANI Mustard oil 3/4 cup
- Green chillies slit 8-10
Method
Step 1: Cut each banana leaf in half. Mix the mustard powder, turmeric powder, red chilli powder, salt, Purti Kachi Ghani mustard oil and green chillies and apply this paste evenly on the fish pieces.
Step 2: Place three to four banana leaves on a Tawa and then put another set of leaves on top crosswise. Carefully place the hilsa pieces on top and put the remaining masala and Purti Mustard oil on top. Fold the banana leaves on the fish pieces and tie them with a string. Place tawa over high heat and cook.
Step 3: The colour of the leaves will start changing from green to yellow. It will take twenty to twenty-five minutes for hilsa to cook. It is always better to cook the fish just before serving.
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