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Ilish macher paturi (Hilsa fish paturi)
Ilish macher paturi (Hilsa fish paturi)

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We hope you got insight from reading it, now let’s go back to ilish macher paturi (hilsa fish paturi) recipe. You can have ilish macher paturi (hilsa fish paturi) using 10 ingredients and 8 steps. Here is how you achieve it.

The ingredients needed to make Ilish macher paturi (Hilsa fish paturi):
  1. You need 5 pieces hilsa fish
  2. Use 2big tablespoon black mustard seed
  3. Take 2big tablespoon posto or poppy seed
  4. Use 2-3 green chilli(as per choice)
  5. Get 4 tablespoon Mustard oil
  6. Prepare as per taste Salt
  7. Use 1 spoon Turmeric powder
  8. You need Handful coriander leaves chopped
  9. You need 1 banana leaf(cut it into half or kadhai size)
  10. Prepare 1/2 cup grated coconut
Steps to make Ilish macher paturi (Hilsa fish paturi):
  1. Wash off the fish pieces and add salt and turmeric and coat well. Add lil bit mustard oil with the mixture.
  2. In a mixture jar add mustard seeds,poppy seed and green chillies.first grind it for 10 second as a dry paste then 2 And time add lil water and grind it till it feels smooth texture.
  3. Now add lil salt, turmeric powder and the mustard poppy seed paste.. mix it well add lil water if need gravy otherwise skip water.. add mustard oil 2 table spoon..also grated coconut..
  4. Coat the fish pieces with mixture and keep it aside for 10 minutes.
  5. Wash the banana leaf and wipe it off.. so usually if we want to fold the leaf it will torn up so in the medium flame slowly we have to heat up the leaves and it will look glossy..
  6. This procedure we must follow otherwise that leaves will torn up..now In a kadhai place the banana leaf.. grease well with some mustard oil and pour the mixture with fish pieces..add 2 -3 green chilli for fragrance.Fold it with another banana leaf.. then cover it with a lid..
  7. Wait for 10 mins.. then open and check also flip the pieces…again cook it for 5-10 minutes.. flame should be medium to low from the beginning.when smell will be lil burning that means the leaf is started to burn or stick around the kadhai… also we can check with help of the fork to see the fish it soften up or not.. off the flame rest for 5 minutes..
  8. The smell of banana leaf - coconut - mustard seed green chilli and also hilsa has it's own smell taste everything.. so all together it’s divine…

Ilish Mach or Hilsa Fish is considered as the King of fishes by the Bengalis. Though mostly favored by the Bangals (people having the origin in Bangladesh) but Not only the Shorshe Batar Jhal but also the Ilish Macher Paturi! If you want to savor the taste of mustard with your Ilish in steamed form (and. Ilish macher paturi/marinated Hilsa fish wrapped in banana leaf or pumpkin leaf then fried. Ilisher matha diye kochur saag/Hilsa head with different leafy vegetables.

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