Ilish Macher Paturi is a classic Bengali preparation that enhances the taste of Hilsa, combining a mustard and coconut paste. While the mustard paste gives the fish its distinctive sharp flavour, the grated coconut adds a gentle sweetness. I like this preparation because the seasoning complements the natural richness of Hilsa rather than overpowering it. Each fish piece is cooked on a tawa to perfection in individual banana-leaf parcels.
Recipe Snapshot:
- Ilish Paturi is a traditional Bengali dish that highlights the flavors of Hilsa fish.
- It is typically cooked in banana leaves, giving its name “Paturi”.
- The star ingredient of this popular Bengali dish is the Hilsa fish coated with mustard paste and grated coconut.
- Besides 15 minutes of cooking time, it takes me 15 minutes for preparation and 10 minutes of marination to make this dish at home.
- Ilish Paturi is commonly served with steamed rice and offers a unique combination of mildness, aromatics, tanginess, and sweetness.
- Replace the Hilsa fish with Prawn, Pomfret, or Bhetki as alternatives to this dish.
The Ingredients:
- Hilsa fish – 6 pieces (cut into thick slices and washed properly)
- Black mustard seeds – 2 tablespoons
- Turmeric powder – 1 tablespoon
- Kashmiri red chili powder -1/2 tablespoon
- Grated coconut – 2 tablespoons
- Green Chilies – 8-9 pieces
- Red Chilies – 6 pieces
- Mustard oil – 4 tablespoons
- Salt to taste
- Banana leaves – 6 pieces (properly washed and preferably sun-dried)
How to Make Ilish Paturi (Step by Step Images)?
1. At first, clean and pat dry the banana leaves for making small parcels. 
(Pro tip: You can either sun-dry the banana leaves or heat them over a pan, but make sure you do not burn them, as it will be difficult to wrap.)
2. Make a fine paste of the black mustard seeds, grated coconut, a little salt, and 2 pieces of green chilies.
(Pro tip: It is better to use both black and white mustard seeds in equal proportions for a better flavor and less pungency.)
3. Take the mustard paste in a separate bowl and then add the turmeric powder, Kashmiri red chili powder, and 1 tbsp of mustard oil and some more salt to taste. Mix well.
4. Marinate the hilsa fish pieces by coating with the spices mix. Keep them aside for 10 minutes.
(Pro tip: Coat the fish pieces evenly on both sides with the paste for the best and authentic taste and flavor).
5. Place each piece of fish on a separate banana leaf and add little bit of mustard oil, one green chili, and one red chili on it. Repeat the same process for the other pieces of fish.
6. Wrap the fish pieces with the banana leaf, ensuring that it is fully covered. Use a cotton string to tie the parcel firmly.
7. Preheat a tawa on the gas stove and heat the remaining mustard oil.
8. When the oil is hot, place all the banana leaf wraps side by side on the tawa and cover it with the lid.
9. Once one side is cooked, flip the banana leaf wraps and cook the other side.
10. Steam the banana leaf wraps for 5 minutes on each side. You can place a lid on the pan.
11. Ilish Paturi is ready and now unwrap the banana leaf and serve.
Customize Your Recipe
- I sometimes add a tad more grated coconut to sweeten the dish, especially for kids.
- When I want to cut down on the pungent flavor, I use less of black mustard seeds.
- To add more heat, I crush an additional green chili into the mustard paste.
- I occasionally add a pinch of sugar to the paste to cut down the sharpness of the mustard without overpowering the flavor of Hilsa.
Ilish Macher Paturi Recipe Solutions Guide
Q: What should I do if the mustard paste is too bitter?
A: Add a bit of sugar or shredded coconut to temper the intensity without overpowering the Hilsa’s taste.
Q: What should I do if the banana leaf rips during wrapping in Step 6?
A: I suggest that you keep extra pieces of banana leaves. Use another piece of leaf to cover the torn spot before tying the parcel. This way, the mustard paste will not come out during steaming.
Q: How would I know that the Hilsa is properly cooked in Step 10?
A: I gently pry open one of the parcel and check whether the flesh easily flakes with a fork. If it is still glassy at the midrib, I allow it to cook for a few more minutes.
Q: Why is the flavor of mustard too strong after cooking?
A: Make sure to thoroughly blend the coconut into the mustard paste in Step 2. Its subtle sweetness helps mellow down the mustard’s pungency without compromising Ilish Paturi’s distinctiveness.
Recipe Card:
Ilish Macher Paturi (Hilsa Paturi, Ilish Paturi)
Ingredients
- Hilsa fish – 6 pieces cut into thick slices and washed properly
- Black mustard seeds – 2 tablespoons
- Turmeric powder – 1 tablespoon
- Kashmiri red chili powder -1/2 tablespoon
- Grated coconut – 2 tablespoons
- Green Chilies – 8-9 pieces
- Red Chilies – 6 pieces
- Mustard oil – 4 tablespoons
- Salt to taste
- Banana leaves – 6 pieces properly washed and preferably sun-dried
Instructions
- At first, clean and pat dry the banana leaves for making small parcels. (Pro tip: You can either sun-dry the banana leaves or heat them over a pan, but make sure you do not burn them, as it will be difficult to wrap.)
- Make a fine paste of the black mustard seeds, grated coconut, a little salt, and 2 pieces of green chilies. (Pro tip: It is better to use both black and white mustard seeds in equal proportions for a better flavor and less pungency.)
- Take the mustard paste in a separate bowl and then add the turmeric powder, Kashmiri red chili powder, and 1 tbsp of mustard oil and some more salt to taste. Mix well.
- Marinate the hilsa fish pieces by coating with the spice mix. Keep them aside for 10 minutes. (Pro tip: Coat the fish pieces evenly on both sides with the paste for the best and authentic taste and flavor).
- Place each piece of fish on a separate banana leaf and add a little bit of mustard oil, one green chili, and one red chili on it. Repeat the same process for the other pieces of fish.
- Wrap the fish pieces with the banana leaf, ensuring that it is fully covered. Use a cotton string to tie the parcel firmly.
- Preheat a tawa on the gas stove and heat the remaining mustard oil.
- When the oil is hot, place all the banana leaf wraps side by side on the tawa and cover it with the lid.
- Once one side is cooked, flip the banana leaf wraps and cook the other side.
- Steam the banana leaf wraps for 5 minutes on each side. You can place a lid on the pan.
- Ilish Paturi is ready. Unwrap the banana leaf and serve.
