Bhetki Macher Paturi (Barramundi Fish Fillets wrapped in Banana leaf )

Fish Paturi is a traditional Bengali dish . Here fish is marinated in mustard paste wrapped in banana leaf and cooked through  slow cooking. The word "paaturi" comes from the Bengali word "paata" or leaf . Generally we Bengali make  fish  paturi   using  Iilish or hilsa ,Bhetki or Baramundi and chingri or prawn.Today I am going to  share a popular Bangali fish recipe Bhetki Macher Paturi .

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Author Moumita
Preparation Time-10 Minutes 
Cooking Time -20 Minutes
Servings -4 pieces 
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Ingredients 
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Bhetki or Barramundi Fish fillets - 4 (cut into 4"×2" as shown in the picture)
Black mustard seed - 2 tablespoons
Poppy seed - 1 tablespoon
Grated coconut - 1/4 cup +1tablespoons
Green chilies - 4+4
Turmeric Powder - 1/2 teaspoon +1/2teaspoon
Salt to taste
Banana leaf-1big (cut into  10"× 8" rectangle  shape)
Mustard oil - 1+1 teaspoons
Simple stitching thread-Few

Method
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Mix the fish pieces with half teaspoon turmeric powder and  salt  in a bowl.

Make a paste  of mustard seeds , Poppy seeds  and 4 green chilies by adding  little bit water.

Take the grated coconut and keep in a bowl.Add mustard seeds paste,little  bit  salt and remaining turmeric powder.Mix and make a fine mixture.

 Cover and keep them in the fridge for 1 hour.

Remove the fish from the fridge and mix with 1 teaspoon oil.

Stir gently, warm the banana leaves over an open flame for 30 seconds, make sure it does not get burnt.

Put banana leave pieces glossy side up over a dig plate, rub little mustard oil on it. Now spread 1 teaspoon of marinated paste in the center  of banana  leaf , place one piece of fish on the paste and put another teaspoon of paste on the top of fish piece so as to cover the fish piece by the paste from both sides then place one green chili on top of it.

Fold the banana leaf to make it a square parcel and tie with thread that the parcels will not open while cooking. Repeat the process for all the fish pieces.

Now take a non-stick pan and grease some oil to it and place the banana leaf wrapped fish pieces on it (you can place 4 - 5 pieces at a time ,according to the size of your  pan,you  can place) ,close the pan with an air tight lid and cook on medium heat for 8-9 minutes each side.

When one batch is done , remove them and place in an air tight container to keep the paturies hot. Again repeat the same process to cook the rest paturies.

Serve the hot banana leaf wrapped  bhetki paturi with hot steamed rice.

Want to know more fish recipes, click HERE

Note:-  If you do not have  Bhetki or  Barramundi  Fish, you can use any fish  fillets. 

                                   Pictorial Recipe 

      Mix fish fillets  with  salt and turmeric  powder 

Add mustard Poppy seeds green chili paste, grated coconut  and little bit turmeric  and salt, Mix them properly.

Add 1 teaspoon  mustard oil in the fish  mixture  and  mix.

rub little mustard oil on rectangle  shaped cut banana  leaf.

Now spread 1 teaspoon of marinated mustard paste in the center of the banana leaf.

place one piece of fish on the paste and put another teaspoon of paste on the top of fish piece 

Fold the banana leaf to make it a square parcel and tie with thread that the parcels will not open while cooking. 

Now take a non-stick pan and grease some oil to it and place the banana leaf wrapped fish pieces on it.

Close the pan with an air tight lid and cook on medium heat for 8-9 minutes each side.

Your Vetki Paturi is ready to serve . Serve  it with hot steamed  rice. 

Cheesy Fish Bites

My daughter loves to eat fish,as all you know that fish provides a good source of high quality protein and contains many vitamins and minerals.
What a satisfactory feeling I have when seeing my  little one eat some healthy foods. Stir-fry is the quickest way to get a nutritious meal on the table in minutes. In this recipe, I  have marinated the fish pieces  with  cheese,cream,mayonnaise and a dash of seasoning and then stir fry in less  oil.
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Author - Moumita 
Preparation Time - 10 Minutes 
Marination Time - 30 Minutes 
Cooking Time - 15 Minutes 
Servings - 2 
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Ingredients 

Fish Fillets -2 big or 4 medium (cut into 1inch cubes)
Mozzarella  cheese -3/4 cup grated
Mayonnaise -2 tablespoons
Sour cream -1/4 cup
Salt to taste
Black pepper powder - 1 teaspoon
Chilli flakes -1 teaspoon
Garlic powder -1 teaspoon  (if you do not  have garlic powder, then use 1 teaspoon garlic paste)
Oil- 2 tablespoons

Methods

Take a large bowl, combine mayonnaise ,cream, mozzarella cheese,  garlic  powder or paste,salt,black pepper and chill flakes, mix well.

Add fish fillets cubes and mix them until fish pieces get coated with this mixture properly. Keep in refrigerator for 30 minutes .

Place oil in a non-stick frying pan to cover the base. Heat over medium heat.Add pinch of salt (when you deep fry something,add pinch of salt in oil,it absorb lees oil)

Place the fish on one single layer. Cook over medium heat for about 2 minutes each side, until both sides turn opaque white. Don’t over cook the fish. Set aside, covered.

Serve hot with any dip, I used  mint ,coriander  and yoghurt  chutney.

Want to know more Fish Recipes,Please  click  HERE

Fried Pomfret

Pomfret is a popular fish through  the World.It is a  meaty fish with soft bones.It can be preparedi in many different ways including smoked,grilled, tandoori,  pan fried and deep fried. 


It is my favourite fish.My mom says that I would call it 'Tomkel' instead of pomfret  when I was kid. I was not able to pronunce the name pomfret. Now I do not get the reason why I gave this name. Whenever  I would come  to my maternal grandfather's  house, go to fish market holding my grandpa's hand and find pomfret around the market. I miss my grandparents a lot.

Today I am going to share with you a simple delicate pan fried pomfret recipe.
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Author - Moumita 
Preparation Time - 5 Minutes 
Marination Time - 1-2 hours
Cooking Time - 10 Minutes 
Servings - 2 
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 Pomfrets (white) -2
Ginger paste -1 tablespoon
Garlic paste-2tablespoons
Carom seeds (ajwain) -1/2 teaspoon
Lemon juice-1 full lemon
Salt to taste
Oil-4 tablespoons +1 teaspoon
Garam masala powder-1 teaspoon
Tandoori masala powder - 2 teaspoons ( optional )
Coriander powder - 1 teaspoon
Dry mango powder  (amchur)-1/2 teaspoon
Corn flour- 2 tablespoons
Cherry tomatoes -6-7  pieces  (optional )
Onions -1 big (cut into 2 inch cube )

Method 

Clean fish and make incisions with sharp knife.

Take a bowl, combine red chilli powder, salt, 1 teaspoon  oil, lemon juice, coriander  powder,dry mango powder,corn flour,garam masala powder,tandoori  powder ,ginger  paste and garlic paste,mix and make a paste.
Coat fishes  thoroughly both sides and inside the incisions.
Cover the fish and leave it to marinate for 1-2 hours.

Place flat tawa or pan and heat  up oil on medium flame.

Heat up 4 tablespoons   oil on medium  heat. Place the marinated fish on hot tawa, fry the promfret  pieces until 1 side is golden, about 4-5 minutes. Flip over and pan fry the other side. When both sides are golden, remove from heat and drain on kitchen towel to remove excess oil.

Fry the cheery  tomatoes  and cubed onions .

Serve with fried cherry tomatoes and onions.


Tips-
It is very soft fish.Be careful while flipping the fish as once it is tender it may break away.

want to try more fish recipes click here

Bengali Crab Masala or Kakrar Jhal

        "Bengali Crab Curry or Kakrar Jhal"

Crab,in Bengali  it is called "Kakra".I have never eat crab before  my marriage.I have started  eating this after my marriage  as my hubby  is a true  crab lover.
Now I just love crab meat, my 7years old daughter  also loves it . Yesterday  we went  to our local fish market, my hubby   had bought two medium  sized   alive crabs from there..and kept them in a bucket after coming  home.
Today morning he cleaned,washed,diced  and also cooked those crabs.If you are using alive crabs be careful before dicing them. As crabs can give you crab bites. 

Now I am coming  to the recipe...it is very easy..he did not put many  flavourful spices,according  to  him..if you put more flavourful  spices..then the smell of crab will go away.

INGREDIENTS 

Crabs-2 (Medium Sized )...cleaned ..divided into claws body and legs....if you want you can throw the big shell of body..I boiled the big  shell of body..just because  of serving.

Onion-3 (Big)or 6 Medium -grated

Tomatoes -2 (chopped ) 

Garlic Paste -3 tablespoons  (not crushed ) 

Ginger Paste -2 tablespoons 

Green Chillies Paste- 2 teaspoon 

Dry Chillies -2 (roast in a tawa..then grind to make a fine powder ) 

Turmeric powder -1 teaspoon 

Coriander Powder - 1 teaspoon 

Cumin Powder -1 1/2 teaspoons 

Kashmiri red chilli powder -2 teaspoons  (for colour )

Garam Masala powder - 1tsp  (3 cloves, 3 cardamoms and 1/2inch cinnamon. .grind to make a fine powder).

Salt to taste

Oil -1/2cup (preferrably mustard oil ) 

Green chillies  (slitted)-4(for garnishing )

Chopped Coriander leaves - 1 / 4cup ( for garnishing ) 

METHOD 

Mix crab pieces  with salt and 1/4 teaspoon  turmeric powder for 10 minutes. 

Boil the  big shell of body   in 1cup water for 5 minutes on medium flame .Drain the  water..(if you use it for serving...otherwise  throw it out )..keep them on serving plate.

Heat oil in a pan. .add  garlic paste..fry for 1-2 minutes 

Add chopped onions. .fry until  light brown 

Add ginger paste..and fry until golden brown  the whole onion,ginger and garlic  mixture.

Add chopped  tomatoes ..cook until oil gets separated 

Add crab  pieces..

Add coriander powder, red chilly powder, cumin powder ,remaining turmeric powder and salt . ..cook until oil gets separated. 

Add 1/2cup water..bring it to boil. ..simmer the gas when water will start boiling. .cook until the water will be the half of the volume. ..

Add all the pieces  on the serving plate  along with the boiled big shell of body..pour the gravy on it..garnish with slitted green chillies and chopped coriander leaves. 
It goes well with hot steamed  rice. 

Pan Fried Masala Prawns

We three...me,my hubby and my little  daughter,all are prawns lovers.
Whenever I bring prawns,sometimes I  make traditional  prawns recipe whereas  sometimes  try to make some variations.This time I did a twist  with prawns masala.I had marinated the prawns first..then made a tangy  , spicy curry using the marination spices  along  with other spices. It came out so tasty...



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Preparation Time - 10 Minutes 
Cooking Time - 15 Minutes 
Marination Time -1hour 
Servings - 2 
Recipe Category - Indian Style Fish Recipe 
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INGREDIENTS 

FOR MARINATION 

Prawns - 250 grams(cleaned and deveined)
Lemon Juice - 1
Vegetable Oil-1tsp
Garlic paste-1tsp
Ginger paste-1tsp
Coriander powder-1 tsp
Turmeric powder-1/2tsp
Red chilly powder - 1tsp
Garam masala powder -1tsp
Tandoori masala powder -1tsp  (optional )
Chat masala powder - 1tsp
Salt -1pinch
Black Pepper powder - 1 tsp

FOR GRAVY
Onion-2
Tomato -1
Coriander Leaves - 1/4cup+2tbsp (chopped )
Ginger Paste- 1 tsp
Garlic Paste -2sp
Salt to taste
Coriander powder - 1tsp
Turmeric powder - 1/2 tsp
Red Chilli powder - 1tsp
Green chilli -4 chopped
Oil-2tbsp



METHOD 

Mix the prwans  with lime juice, salt and black pepper powder  in a large, non-metallic bowl. Cover and allow to marinate for 10 minutes. 

After  that add all ingredients  of marination into  the prawns..mix well..cover and keep in refrigerator  for atleast  1hour.

Add half cup water in bowl..add  onions and tomato into the water...bring it to boil for 5 minutes...switch off the gas..remove from heat...let them cool...peel the tomato skin...then grind with onions  to make a fine paste.

Make a fine paste of 1/4 cup chopped coriander leaves with chopped green chillies. ..if required, add little bit water.


Heat the oil  in a frying pan on medium heat.

Add  the prawns from the prawns marination mix and fry till light brown  for both the sides.Remove aside.


Add the  onion tomato paste. Fry till  golden brown and then add the ginger and garlic pastes. Fry for a minute. Stir very gently.

Now add the green chilli and coriander and remaining spices of the marination .Add coriander powder, red chilly powder and turmeric powder   and salt...cook until oil gets separated.

Add prwans  and mix with gravy. Add 1/4 cup water.bring it to boil...when the water will start boiling, simmer the gas  and cook till  the gravy is reduce to half its original volume. Stir very gently every now .The gravy  should be thick.


Switch off the heat. Sprinkle 2tbsp chopped coriander leaves on top.It goes well with hot steamed  rice.

Fish Batter Fry(Bengali Style)

This is one of the most popular bengali  snack.  This goes extremely well with Kasundi or Bengali style mustard sauce. It is a very popular  street food  in Kolkata,it is served with a dollop of kasundi and ring onions.  you can find this recipe in any Bengali wedding also.It  can be served  as  a starter in any party.


INGREDIENTS OF MARINATION

Fish Fillets- 6(each size should  be 5"×2") (you can use Bhetki or  Barramundi fish or any other fish )

 Onion paste-2tbsp

Garlic paste-1tbsp

Ginger paste -1tsp

Green chilli paste -1tsp 

Butter-1tsp

Vinegar-1tbsp

Lemon juice -1full lemon.

Salt to taste


INGREDIENTS OF FRYING 
Oil-1/2cup

INGREDIENTS OF BATTER 

Baking soda -1/2tsp

 Refined flour or Maida-3tbsp 

Corn flour -1tbsp

Egg (beaten)-1

Water-3tbsp(if required, add more. .just make sure the batter should not be very thin or thick

METHOD 

Marinate fillets with ginger, garlic, onion, salt,vinegar,butter,black pepper powder and lemon for minimum 1 hour in refrigerator. 

Blend  flour, salt, corn flour, egg, baking powder and baking soda in a bowl..mix well..add  water.and mix..make sure the batter should not be very thin or thick. 

 Dip the fillets in this  mixture 

Heat oil in a frying pan..add fish pieces ..and fry on medium flame until golden brown. .. when one side is browned, flip and  fish  the other side..and fry until  golden brown. .remove the fish pieces on paper towel.



Serve with kasundi or Bengali mustard sauce  or if you do not have Bengali mustard sauce..you can also use English mustard with ring cut  onion or
salad.