Adapted this recipe from the site of Sanjeev Kapoor, a very popular parsi preparation where fish is marinated in a green chutney, then wrapped in banana leaves and cooked. This is very similar to Bengali fish paturi. The process is same, the only difference is, bengalis use mustard paste as the main ingredients of the marination.
Grind together coconut, coriander leaves, salt, green chillies, garlic and lemon juice to a smooth chutney.
Marinate the fish pieces in this chutney for about fifteen minutes.
Cut banana leaves into smaller pieces. Roast the banana leaves to make them soft and foldable. Place the marinated fish in the center of each banana leaf piece and smear some of the chutney on them.
Fold in the ends to make a parcel. To cook on a tawa, heat oil and place the parcels on it.
Cook turning the parcels from time to time so that they get cooked on both the sides. When the banana leaves turn light brown take them off the tawa. Do not open the parcels while serving. Let the person eating them open.
Ingredients
- Bhetki Fish - 6 fillets
- Coriander leaves - a bunch
- Coconut - half, scraped
- Green chilli - as per taste
- Garlic - 8 cloves
- Lemon juice
- salt
- Banana leaves
Grind together coconut, coriander leaves, salt, green chillies, garlic and lemon juice to a smooth chutney.
Marinate the fish pieces in this chutney for about fifteen minutes.
Cut banana leaves into smaller pieces. Roast the banana leaves to make them soft and foldable. Place the marinated fish in the center of each banana leaf piece and smear some of the chutney on them.
Fold in the ends to make a parcel. To cook on a tawa, heat oil and place the parcels on it.
Cook turning the parcels from time to time so that they get cooked on both the sides. When the banana leaves turn light brown take them off the tawa. Do not open the parcels while serving. Let the person eating them open.
No comments:
Post a Comment