Ilish Paturi is a famous Bengali dish which means Hilsa cooked with spices wrapped in a leaf ( pata). Banana leaf is the default choice for the wrap, where you have to uncover the leaf to get the fish out of it while eating. However, here I have used Kumro Pata ( pumpkin leaves) instead of Banana leaf. The best part is, you donot have to discard the leaf here, you can have it with rice.
Boil 2 cups of water with a pinch of salt and turmeric powder and soak the pumpkin leaves into it for 30 minutes. Marinate the fish pieces with salt and turmeric.
Add mustard oil in a pan. When it is hot, add methi / fenugreek seeds, once it turns black, remove them from the oil. That way, the oil will become fragrant with the aroma of Methi seeds. Now add finely sliced onion into the oil and stir for 30 seconds. add 1/2 cup water to the mustard paste and mix well. Strain this mustard water and add to the onions. Add the green chilli paste as well.
Carefully place the marinated fishes into this spice mixture. Cook for 4-5 minutes till the fish is cooked and spices dried up.
Place the pumpkin leaves on a plate. Place one fish with some spices onto it.
Make a wrap around the fish and secure the wrap with a thread. Do it for all the fish pieces.
Add little oil onto the pan and place the fish wraps onto it. Shallow fry over low heat till the leaves are browned from all sides.
Remove the threads before serving. Serve with plain rice.
Ingredients
- Hilsa Fish - 6 pieces
- Pumpkin leaf / Kumro pata - 6
- Onion - 1, thinly sliced
- Mustard Paste - 4 tbsp.
- Green chilli paste - 2 tsp
- Mustard Oil - 2 tbsp.
- Salt and turmeric, as required
- Methi / Fenugreek seeds - a pinch
Boil 2 cups of water with a pinch of salt and turmeric powder and soak the pumpkin leaves into it for 30 minutes. Marinate the fish pieces with salt and turmeric.
Add mustard oil in a pan. When it is hot, add methi / fenugreek seeds, once it turns black, remove them from the oil. That way, the oil will become fragrant with the aroma of Methi seeds. Now add finely sliced onion into the oil and stir for 30 seconds. add 1/2 cup water to the mustard paste and mix well. Strain this mustard water and add to the onions. Add the green chilli paste as well.
Carefully place the marinated fishes into this spice mixture. Cook for 4-5 minutes till the fish is cooked and spices dried up.
Place the pumpkin leaves on a plate. Place one fish with some spices onto it.
Make a wrap around the fish and secure the wrap with a thread. Do it for all the fish pieces.
Add little oil onto the pan and place the fish wraps onto it. Shallow fry over low heat till the leaves are browned from all sides.
Remove the threads before serving. Serve with plain rice.
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