This sunday was a fisshyy day for us. Along with the mashed fish , I prepared paturi also for lunch. An awesome preparation with sharp pungent mustard paste and mustard oil. I did not follow the original recipe of Paturi prepared in Bengal. With my own twist and ideas I made this paturi today and trust me it came out very tasty. Every one in the family just loved it though they are not very fond of eating fish. There are different versions of making paturi , steaming is one version. I did it by grilling the paturi on my tawa/pan
Ingredients:
Rohu Fish: 3 pieces
Onion: 1 medium sized (half grated and half thinly sliced)
Ginger & Garlic crushed: 2 tbsp.
Salt to taste
Green Chillies: 2-3 slits
Mustard paste: 2 tbsp.(soak in water for sometime and grind it to a paste )
Mustard oil: 3 tbsp.
Banana leaf: 1 big sized . After you clean the banana leaf with water, heat it over the flame for sometime on both the sides to avoid the breakage of the leaf while wrapping the fish.
Method:
Clean and wash the fish aside. Marinate the fish with mustard oil, salt, mustard paste, crushed ginger & garlic ,grated onion. Rub the marination properly on the fishes and keep aside for about 20-25 minutes or so.
Place the fishes on the glossy side of the banana leaf at the centre along with the marination and place the chillies & sliced onions on top of it. Pour in all the remaining masala on the fish pieces. Now fold the banana leaf from all four sides and make it a square parcel. Heat a non-stick tava/pan and place the fish wrapped in banana leaf on it and cover with a lid for 10-12 minutes. Flip onto the other side and cook the other side also for another 10-12 minutes.
Remove from the flame once it is done. After 2-3 minutes open the wrap and serve as it is hot with rice , dal & some chutney/pickle.
Ingredients:
Rohu Fish: 3 pieces
Onion: 1 medium sized (half grated and half thinly sliced)
Ginger & Garlic crushed: 2 tbsp.
Salt to taste
Green Chillies: 2-3 slits
Mustard paste: 2 tbsp.(soak in water for sometime and grind it to a paste )
Mustard oil: 3 tbsp.
Banana leaf: 1 big sized . After you clean the banana leaf with water, heat it over the flame for sometime on both the sides to avoid the breakage of the leaf while wrapping the fish.
Method:
Clean and wash the fish aside. Marinate the fish with mustard oil, salt, mustard paste, crushed ginger & garlic ,grated onion. Rub the marination properly on the fishes and keep aside for about 20-25 minutes or so.
Place the fishes on the glossy side of the banana leaf at the centre along with the marination and place the chillies & sliced onions on top of it. Pour in all the remaining masala on the fish pieces. Now fold the banana leaf from all four sides and make it a square parcel. Heat a non-stick tava/pan and place the fish wrapped in banana leaf on it and cover with a lid for 10-12 minutes. Flip onto the other side and cook the other side also for another 10-12 minutes.
Remove from the flame once it is done. After 2-3 minutes open the wrap and serve as it is hot with rice , dal & some chutney/pickle.
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