{"id":10054,"date":"2022-11-15T14:50:20","date_gmt":"2022-11-15T09:20:20","guid":{"rendered":"https:\/\/viewsonnewsonline.com\/?p=10054"},"modified":"2022-11-16T15:02:39","modified_gmt":"2022-11-16T09:32:39","slug":"bhetki-macher-paturi-traditional-bengali-fish-banana-leaves-kola-paturi","status":"publish","type":"post","link":"https:\/\/viewsonnewsonline.com\/bhetki-macher-paturi-traditional-bengali-fish-banana-leaves-kola-paturi\/","title":{"rendered":"A delicious\u00a0paturi"},"content":{"rendered":"\n
By Foodie<\/strong><\/p>\n\n\n\n Bhetki macher paturi<\/em>\u00a0is a traditional Bengali fish preparation which has been enjoyed by all, beyond age and time. Bhetki\u00a0paturi<\/em>\u00a0always calls for good quality freshest possible barramundi fillet, which is marinated in mustard based mixture and wrapped in banana leaves. Fish is cooked either by steaming or grilling on a pan and enjoyed with steamed rice, always.<\/p>\n\n\n\n This unique style of Bengali cooking includes using banana leaves for cooking fish. Here, \u2018bhetki<\/em>\u2019 is the Bengali name for the barramundi fish (maach).\u00a0<\/em>\u2018Paturi\u2019 stands for leaf. A Bhetki fish paturi recipe is prepared using this fish and banana leaves, along with a few other simple ingredients readily available in every Indian household.<\/p>\n\n\n\n Bhetki paturi, or more properly bhetki macher kolapaturi, is a relatively new entrant in the Calcutta food scene.\u00a0Ilish<\/em>\u00a0was the de facto fish for kola paturi, until rising prices and the challenges of picking out fine bones at wedding buffets while also trying to maintain at least the pretence of friendly conversation led to boneless bhetki fillets replacing\u00a0ilish<\/em>\u00a0in paturi for catered events.<\/p>\n\n\n\n The word paturi, according to food historian Pritha Sen, comes from the word “patri” meaning a tablet (not tablet like a pill, but tablet like a slab of stone)\u2014referring to how paturi is cooked in a flat layer on low heat, often in a leaf parcel like in this recipe. However, not all paturis are cooked in leaf parcels.<\/p>\n\n\n\n The basic fish paturi marinade has just ground mustard, green chillies, turmeric, mustard oil and salt. The pungency of the mustard may be toned down with yoghurt (which also adds some sourness), or coconut (also adds texture and flavour), poppy seed paste, or by simply using more yellow mustard than brown.<\/p>\n\n\n\n