The fish for compliments

Pushpesh Pant

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Few things in life can match the seductive power of fish wrapped in an enticingly emerald green banana leaf redolent of mustard and enriched with nutty poppy seeds. This paturi is a classic from Bengal but there are many equally interesting variations from other coastal regions. The Parsi have their patrani maachhi and in Kerala we have been bowled over by the dazzling karimeen polichattu. You may use any fish you like but boneless fish fillets work best. Added bonus is that you can serve this mouth watering morsel sans unhealthy oil. The ‘fishy parcels’ can be steamed or pan-grilled on a non-stick pan with a few drops of oil.

Ingredients:

Macch Paturi

Fillet of fish (Preferably bekti or sole) 6

For the marinade

Turmeric powder 1 tsp

Red chilli powder 1 tsp

Mustard oil 3 tsp

Salt To taste

For the Paturi

Poppy seeds or khus khus (soaked in hot water for an hour) 4 tbsp

Mustard seeds yellow 3 tsp

Whole green chilli 10-12

Mustard oil 6-7 tbsp

Turmeric powder 1/2 tsp

Salt To taste

Banana leaves cut into square of 10-inch each

Method: Wash the fillets, pat dry and marinate with turmeric, red chilli powder, salt and mustard oil. Keep it aside for 30 minutes. Prepare a thick paste with poppy seeds, mustard powder, 6 whole green chillies, turmeric powder and salt. Add 3 Tbsp of mustard oil and blend well. Spread out 1 tsp of the mixture onto the middle of a banana leaf. Place a fillet of fish on this and put about 3 tsp more of the paste on top ensuring that the fish is draped well with the spice paste. Put one slit green chilli on the fish and drizzle 1/2 tsp of mustard oil on it. Fold the banana leaf, making a neat parcel and secure it with a string. Glaze a non-stick pan with a thin film of oil and put it on flame. Then pan-grill fish packets for 5-6 minutes on each side. Alternatively, you could place these on a steamer and steam for 16-17 minutes turning once. Unveil slowly and enjoy!