Name: Kumro Pataye Ilish Paturi (Hilsa cooked in Pumpkin Leaf) recipe by Trisha Rudra at BetterButter
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 6
Ingredients: Hilsa/Ilish maach – 6, steak cuts, no head or tail preferably; Turmeric – 1 tsp, for smearing the fish with; Salt – to taste (and extra 1 tsp for the masala paste); Coconut – 1 small or 1/2 a large one, grated (only fresh, not desiccated or dry coconut); Kasundi (Bengali mustard) – 2 tbsp (adjust if you like more pungency); Green chilies – 5 to 6 (adjust as per spice tolerance); Mustard oil – 1 to 2 tbsp for each fish, 2 tbsp for the masala paste, and 2-3 tbsp for frying the paturi (about 3/4th cup total); Pumpkin leaves – 6, large enough to cover the fish; White string/thread – to bind the fish

ABOUT Kumro Pataye Ilish Paturi (Hilsa cooked in Pumpkin Leaf) RECIPE

The traditional and popular Ilish Paturi, or banana-leaf wrapped Hilsa, has been given a different avatar by wrapping them in Pumpkin leaves, and then frying them gently in mustard oil. Not only is the fish edible, but the crispy pumpkin leaves impart a beautiful flavour to this iconic Bengali preparation. Enjoy it with some steamed rice!

Ingredients Serving: 6

Hilsa/Ilish maach – 6, steak cuts, no head or tail preferably
Turmeric – 1 tsp, for smearing the fish with
Salt – to taste (and extra 1 tsp for the masala paste)
Coconut – 1 small or 1/2 a large one, grated (only fresh, not desiccated or dry coconut)
Kasundi (Bengali mustard) – 2 tbsp (adjust if you like more pungency)
Green chilies – 5 to 6 (adjust as per spice tolerance)
Mustard oil – 1 to 2 tbsp for each fish, 2 tbsp for the masala paste, and 2-3 tbsp for frying the paturi (about 3/4th cup total)
Pumpkin leaves – 6, large enough to cover the fish
White string/thread – to bind the fish

Instructions

Clean the fish very well, leave it to drain and once the water has drained off, smear it with salt and turmeric.
Keep aside as you prepare the masala.
Grate a coconut, and use about 1 cup of the grated flesh, plus the Kasundi, green chilies and the mustard oil to make a semi-smooth paste in a chutney grinder. Use 1 tbsp water if the paste is too dry, but not more.
Once the masala is ready, lay out the leaves, and smear with a bit of mustard oil.
Place a dollop of masala on the leaf base, roughly in the shape and size of each hilsa steak, and place the fish on it.
Top the fish with more masala, ensuring the steaks are covered with a thick coating of masala.
Now add a tbsp or so of mustard oil on top of each masala-coated fish.
Lastly, place a whole green chili, and gently wrap each fish with the pumpkin leaves, tying it securely with a string/thread.
Heat the remaining mustard oil in a non-stick pan, and let it smoke.
Place each fish parcel (PATURI) in the oil, and keeping the flame on low, let it sear.
Cover with a lid, and let the fish cook. Flip the fish parcels after 4-5 mins, and let the other side sear as well.
Your Ilish Paturi should be done in about 12 to 15 mins, as soon as you smell the sweet cooked Hilsa fragrance.
Sear the paturi for an additional 30 secs or so if you want a crispy leafy exterior.
Serve hot with steamed rice; use the oil the fish paturis were cooked in, and have it rice. (Don’t forget to cut and discard the string)

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