Contributed by Arpita Basu
(Thanks Arpitadi, you are my first recipe blogger!)
Ingredients:(Serves 4)
*Banana leaves (each 10 in. x 10 in. approx.) 4 nos. The idea is to cook the fish in a banana-leaf envelope. But since banana leaves are not easily obtainable, I use aluminium foil instead. However, note that only banana leaves can bring that the distinctive aroma of paturi.
*Fish 500 gms. (8 pieces) In India, typically Bowal, Pabda, Bhetki and Hilsa are used. But I have used Cod, Haddock and Shrimps too and they taste equally good. Remember to remove all scales and bones.
*Cooking oil (mustard oil) 2 ½ tbsp. Mustard oil is a must, it brings that much needed zing to the dish.
*Mustard paste or powder 2 tbsp.
*grated coconut 4 tbsp.
*Ginger paste 1 tsp.
*Green chilly paste 1 tsp.
*Green chilly (sliced longitudenally into two) 2 nos.
*Turmeric powder ½ tsp.
*Salt to taste
Procedure:
Add all ingredients (except the banana leaves) together and mix well. Marinate the fish in the mixture and keep refrigerated for atleast 2 hours. Grease the banana leaves or aluminium foils with little bit of mustard oil. Place a single fillet of marinated fish and put a slice of green chilli on top. Now make all the parcels similarly. If using banana leaves, tie the parcels with the help of a string. Pre-heat the oven at 200 degrees. Place the parcels in the pre-heated oven for about 15 to 20 minutes. And voila!!! Your fish is ready!!! Enjoy with steamed rice!! Yummy!!
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