Paturi (Bengali dish)

Traditional Bengali dish

Paturi is a traditional Bengali dish that involves marinating fish in a mustard paste, wrapping it in banana leaves, and then steaming or cooking it. This method of cooking is popular in the Bengal region of the Indian subcontinent, particularly in West Bengal and Bangladesh.

Preparation

Ilish Macher Paturi

The preparation of paturi begins with selecting the right type of fish. Commonly used fish include hilsa (ilish), bhetki (barramundi), and koi (climbing perch). The fish is cleaned and cut into pieces suitable for wrapping.

The marinade is a crucial component of paturi. It typically consists of a paste made from mustard seeds, green chilies, turmeric, and salt. Some variations may include coconut, poppy seeds, or yogurt to enhance the flavor. The fish pieces are coated generously with this paste and allowed to marinate for a few hours.

Once marinated, the fish is wrapped in banana leaves. The leaves are often softened by briefly passing them over an open flame, making them more pliable and enhancing their aroma. The wrapped fish is then secured with a string or toothpick.

Cooking Method

Bhetki fish, commonly used in paturi

Paturi can be cooked in several ways. Traditionally, it is steamed, which allows the flavors to meld together while keeping the fish moist and tender. In some variations, the wrapped fish is placed on a hot tawa (griddle) or in a pan and cooked over low heat, which imparts a slightly smoky flavor to the dish.

The banana leaf not only infuses the fish with a unique aroma but also helps retain moisture, resulting in a succulent dish. The cooking time varies depending on the type and size of the fish but generally takes about 15-20 minutes.

Serving

Doi Ilish variation of paturi

Paturi is typically served with steamed rice, which complements the rich and spicy flavors of the dish. It is often part of a larger Bengali meal, which may include other traditional dishes such as dal, bhaja, and chutney.

The dish is popular during festivals and special occasions, reflecting its cultural significance in Bengali cuisine. It is also a staple in many Bengali households, enjoyed for its simplicity and depth of flavor.

Variations

Koi fish paturi

While the basic method of preparation remains the same, there are several regional and personal variations of paturi. Some cooks prefer to add coriander or mint leaves to the marinade for a fresh twist. Others might use mustard oil instead of paste for a more intense flavor.

The type of fish used can also vary, with some regions favoring local varieties that are readily available. Each variation brings a unique taste and texture to the dish, showcasing the versatility of this cooking method.

Cultural Significance

Paturi holds a special place in Bengali culture, often associated with traditional feasts and celebrations. It is a testament to the region's rich culinary heritage and the innovative use of local ingredients.

The dish is also a reflection of the Bengali love for fish and the creative ways in which it is prepared. Paturi is not just a dish but a culinary art form that has been passed down through generations.

Related pages

• Bengali cuisine
• Hilsa
• Mustard seed
• Banana leaf