Bhetki Paturi Recipe
Bhetki Paturi is a traditional Bengali dish that is a popular fish dish. It is made from Bhetki fish, a type of fish found in the rivers of Bengal, and is wrapped in banana leaves before being steamed to perfection. This dish is known for its delicate and fragrant flavors, which are infused into the fish as it steams. Bhetki Paturi is typically served with steamed rice and is a staple dish during special occasions and festivals.
Ingredients
- 1 lb Bhetki fish cleaned and deboned
- 2 tbsp Oil
- 1 tsp turmeric powder
- Salt to taste
- 1 tsp sugar optional
- 1 tsp mustard seeds / rai
- 1 tsp Cumin (Jeera)
- 2 dried red chilli
- 1 tsp ginger paste
- 1 tsp garlic paste
- 1 Onions finely chopped
- 1 tomato finely chopped
- 4 banana leaves
Instructions
Pre-Cooking Prep Steps
- Clean and debone the Bhetki fish and set it aside.
- Mix the ginger paste and garlic paste in a small bowl and set it aside.
- Finely chop the onion and tomato and set them aside.
- Measure out all the spices and keep them ready.
- Clean and dry the banana leaves and cut them into large rectangles.
Cooking Steps
- Marinate the Bhetki fish with 1 tsp of turmeric powder and salt to taste for 15-20 minutes.
- Heat the mustard oil in a pan over medium heat. Once the oil is hot, add the mustard seeds, cumin seeds, and dried red chilies.
- Add the ginger-garlic paste and sauté for an additional 1-2 minutes, until the raw smell of ginger and garlic is gone.
- Add the chopped onion and sauté until they are translucent.
- Add the chopped tomato and sauté until the tomato is soft and mushy.
- Place a marinated fish on each banana leaf.
- If desired, add 1 tsp of sugar for a hint of sweetness.
- Fold the banana leaves to make a parcel and secure it with toothpicks.
- Place the parcels in a steamer and let it steam for 8-10 minutes, or until the fish is fully cooked.
- Remove the parcels from the steamer and let it cool slightly before serving.
Equipment Used for This Recipe
- Toothpicks
Notes & Tips
Notes & Comments
- Bhetki Paturi is typically served with steamed rice and is a staple dish during special occasions and festivals in Bengal.
- The dish can be made with different types of fish, such as Rohu or Catla fish, which add a different texture and flavor to the dish.
- The dish can be made milder by reducing the amount of red chili powder used.
- The dish can be made spicier by adding more red chili powder or green chilies.
- Banana leaves are used to wrap the fish and infuse the fish with their flavors during steaming.
- This dish is best served with steamed rice and dal.
- A steamer is needed to make this dish.
Nutrition Information (Note: Approximate)
Nutrition Facts
Bhetki Paturi Recipe
Amount per Serving
Calories
210
% Daily Value*
Fat
10
g
15
%
Saturated Fat
2
g
13
%
Polyunsaturated Fat
2
g
Monounsaturated Fat
5
g
Cholesterol
57
mg
19
%
Sodium
65
mg
3
%
Potassium
560
mg
16
%
Carbohydrates
8
g
3
%
Fiber
1
g
4
%
Sugar
4
g
4
%
Protein
24
g
48
%
Vitamin A
478
IU
10
%
Vitamin B1
0.1
mg
7
%
Vitamin B2
0.1
mg
6
%
Vitamin B3
5
mg
25
%
Vitamin B5
1
mg
10
%
Vitamin B6
0.4
mg
20
%
Vitamin B12
2
µg
33
%
Vitamin C
39
mg
47
%
Vitamin D
4
µg
27
%
Vitamin E
1
mg
7
%
Vitamin K
7
µg
7
%
Calcium
34
mg
3
%
Iron
2
mg
11
%
Magnesium
48
mg
12
%
Zinc
1
mg
7
%
* Percent Daily Values are based on a 2000 calorie diet.