Photograph of the finished Macher paturi

India · Cá nướng lá chuối xốt mù tạt dừa Macher paturi

Macher paturi

50 min Hands-on time + 30 min waiting
MediumDifficulty
6 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Sea fish fillet Sea fish fillet 2.8 lb
  • Photograph of Mustard seeds Mustard seeds 3.5 oz
  • Photograph of Shredded coconut Shredded coconut 9.9 oz
  • Photograph of Mustard oil Mustard oil ⅔ cup
  • Photograph of Green finger chillies Green finger chillies 16
  • Photograph of Turmeric powder Turmeric powder 0.6 oz
  • Photograph of Banana leaves Banana leaves 12 sheets
  • Photograph of Salt Salt 0.7 oz
  • Photograph of Lime Lime 2
  • Photograph of Steamed rice Steamed rice 1.8 lb

Method

  1. 1 Soak mustard seeds for 30 minutes, then blend them with grated coconut, green chilies, and turmeric to make a thick sauce.
  2. 2 Paturi sauce is thick and clings to the fish because it contains grated coconut, unlike the bhapa version which only has mustard and yogurt, making it thinner.
  3. 3 Marinate the fish fillets in the sauce for 20 minutes with salt and lemon juice.
  4. 4 Heat the banana leaves over a fire for 10 seconds to make them pliable, then brush mustard oil onto the surface of the leaves.
  5. 5 Wrap each piece of fish with the sauce into a flat package and tie it with string.
  6. 6 Place the wrapped leaves on a cast iron pan for 8 minutes on each side, until the leaves are slightly charred; the smell of charred leaves is the difference compared to steaming.

With an appliance

  • Oven 50 min

    Replace step 6: bake in the oven at 210 degrees for 22 minutes; if the banana leaves don't char, add 10 ml of mustard oil and brush it onto the leaves.

Start cooking