Baked fish with mustard paste or “Fish Paturi” is quite phenomenal if you are a fan of spicy fish dishes. The whole idea of wrapping the raw fish in Banana leaf to be baked in light heat with letting the flavour of mustard and chilly infused into the flesh is unique indeed. Hilsha or Ilish is the most suitable for this delicacy, however if you do not find it easily, Bhetki or in my case Salmon proves to be tempting too. The best part of this recipe is that it is quite fast to make if your ingredients are ready which are not many in numbers. Try out this to surprise others and earn applause.
Ingredients to serve 2 :
- Salmon fish – 200 – 250 gm.
- Banana leaf – 2
- Black mustard seed – 1½ to 2 tbspoon
- Freshly grated coconut – 4 to 5 tbspoon
- Green chilli – 4
- Mustard oil – 2 tbspoon + extra for greasing
- Turmeric powder – ½ teaspoon
- Salt to taste
Remove scales of the fish and wash it well. Cut the fish into 2 medium size pieces and coat with salt and turmeric powder. Keep it aside for 20 – 30 minutes.
In the meanwhile make a smooth paste with mustard seeds, coconut, 2 green chillies and a bit of salt.
Add 2 tbspoon mustard oil and salt (as required for gravy) to the paste. Also cut the remaining two green chillies lengthwise and add to the mustard paste.
Now coat the pieces of Salmon with this mustard paste.
Wash the banana leaves and wipe off the water using a cloth. Then roast the leaves on medium flame just for few seconds. When you are putting each leaf on flame you can notice that the colour of the leaf is changing, as it is turning more glossy.
Now brush little bit of mustard oil over banana leaves and place single piece of fish, along with generous amount of mustard paste, at the center of each leaf.
Now fold the banana leaf, containing the fish, like a small parcel and tie it with a thread or seal the parcel with a tooth pick. Again apply some oil over the banana leaf parcel.
Now heat a frying pan over low to medium flame and put the parcels in the pan. Cook for 2 to 3 minutes and then flip them over and again cook for 10 to 15 minutes on low flame putting the lid on.
Now you are ready to serve the delicious Salmon Paturi. 🙂
- You can use white mustard seeds instead of black one. I love the tangy flavour of the black mustard seeds, so I used that.
- You can also add 2 or 3 tbspoon of poppy seed paste along with the mustard paste.
- Here mustard paste solely makes the gravy for the dish, so try to use generous amount of it.