Shorshe Maach With Lau Pata Paturi Recipe

About this recipe

A classic Bengali dish of tender bhetki fish steamed in a fragrant mustard paste and wrapped in tender bottle gourd leaves, delivering a low-calorie, protein-rich meal with authentic regional flavors.

Ingredients

• - Mustard Seeds
• - Lemon Juice
• 250g Green Chilli
• 200 ml Mustard Oil
• 20 g Turmeric Powder
• 10G Salt

Instructions

1. Step 1: Prepare the mustard-poppy seed paste by blending soaked mustard seeds, poppy seeds, 2 green chilies, turmeric powder, and a pinch of salt into a smooth paste. Add a splash of water if needed.
2. Step 2: Marinate the fish fillets with lemon juice, salt, and a pinch of turmeric powder. Let it rest for 10 minutes.
3. Step 3: Spread a banana leaf (or use parchment paper) and place a bottle gourd leaf on top. Smear a little mustard paste on the leaf.
4. Step 4: Place a marinated fish fillet on the leaf and coat it generously with the mustard-poppy seed paste. Drizzle mustard oil on top and place a green chili.
5. Step 5: Fold the leaf around the fish tightly into a parcel and secure with a toothpick or kitchen string. Repeat with the remaining fish fillets and leaves.
6. Step 6: Steam the parcels in a steamer or a large, covered pan with a steaming rack for 20-25 minutes, or until the fish is fully cooked and aromatic.
7. Step 7: Remove from heat and serve hot with a side of steamed rice for a wholesome Bengali dinner.