Bengal is known for its rich art and culture but at the same is looked upon as a pilgrimage for food lovers. Bengali cuisine offers a perfect blend of vegetarian as well as non-vegetarian food. The secret of the flavoursome cuisine is the unique blend of sweets and spices that gives it a distinct taste. Let us bring together a few of the popular Bengali dishes.
The traditional Bhetki Paturi is a common Bengali fish preparation for special occasions like Bengali new year or poila baisakh. The mildly flavoured flaky white fish bhetki (barramundi fish ) is wrapped in kola pota or banana leaf and cooked in an oil-greased pan and tastes best with rice with gondhoraj lebu (an aromatic Bengali lime).
Ingredients
(Serving for 2 to 3 persons)
Bhetki boneless: 4 pieces
Green chilli: 5 to 6
Mustard paste: 6 tsp
Grated coconut: 4 tsp
Turmeric powder: 1 tsp
Lemon juice: 1 tsp
Mustard oil: 4 tsp
Banana leaf: 4 pieces
Thread to tie
Salt to taste
Step 1
Wash the fish filet and pat dry. Marinate with salt and lemon juice.
Step 2
In a bowl mix together the mustard paste, grated coconut, turmeric powder, slit green chilli and two tsp oil.
Step 3
Gradually add the fish to the mustard paste and combine well so that the filet gets evenly coated with the prepared masala. Keep it aside for at least half an hour.
Step 4
In the meantime, wash the banana leaves and pat them dry. Cut them into the required size and place them on the flame for a couple of seconds. This process will make the leaves softer so that it’s easier to fold and make parcels.
Step 5
Grease the leaves and place the fish along with the masala on both sides. Gradually fold it like a parcel from all sides and tie it with thread. Repeat the same process for the remaining pieces.
Step 6
Heat a heavy bottom frying pan and Grease with mustard oil. Place the fish parcels and cover and cook on a medium flame for about 7 to 8 minutes on both sides.
Step 7
Switch off the flame and let it rest in the pan for another five to seven minutes. Serve with rice.
By Nandini Bhushan
