A Bengali delicacy, Ilish Macher Dim-er Bhapa Paturi is an aromatic and flavorful dish where Hilsa Roe (Ilish Macher Dim) is marinated with mustard paste, wrapped in banana leaves, and steamed to perfection. This dish is a delight for seafood lovers, especially during the Sundarban Hilsa Festival!
โ Black Mustard Seeds Paste โ 2 tbsp โ Yellow Mustard Seeds Paste โ 1 tbsp โ Coconut Paste โ 2 tbsp โ Green Chilies (slit or paste) โ 3-4 โ Turmeric Powder โ ยฝ tsp โ Salt โ To taste โ Mustard Oil โ 3 tbsp โ Curd (beaten) โ 1 tbsp (optional, for extra creaminess) โ Banana Leaves โ 2 large pieces (for wrapping)
๐ฉโ๐ณ Cooking Process
1๏ธโฃ Preparing the Mustard Marinade
1๏ธโฃ In a bowl, mix mustard seed paste, coconut paste, green chili paste, turmeric, salt, and curd (if using). 2๏ธโฃ Add mustard oil and mix well to create a smooth, flavorful marinade.
2๏ธโฃ Marinating the Hilsa Roe
1๏ธโฃ Clean the Hilsa Roe and pat it dry. 2๏ธโฃ Coat the roe with the prepared mustard marinade and let it rest for 10-15 minutes.
3๏ธโฃ Wrapping in Banana Leaves
1๏ธโฃ Heat banana leaves slightly over an open flame to make them flexible. 2๏ธโฃ Cut the leaves into square pieces and place the marinated roe in the center of each. 3๏ธโฃ Fold the leaves to wrap the roe completely and secure with cotton thread or toothpicks.
4๏ธโฃ Steaming the Paturi
1๏ธโฃ Place the wrapped roe inside a steamer or a traditional handi (covered vessel) with water. 2๏ธโฃ Steam for 15-20 minutes on medium heat until the banana leaves turn soft and the aroma of mustard fills the air. 3๏ธโฃ Alternatively, you can cook the paturi on a tawa (griddle) on low flame for 10 minutes, flipping halfway.
๐ฝ๏ธ Serving Suggestions
โ Unwrap the banana leaves to reveal the flavorful, aromatic roe. โ Serve hot with steamed rice and enjoy the delicate flavors of mustard and coconut. ๐๐ฅ
๐ Footnote:
This dish is a must-try during the Sundarban Hilsa Festival, also known as Sundarban Ilish Utsav, where food lovers can savor the finest Hilsa delicacies in the heart of the Sundarbans!