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Home Dish Pabda Paturi (with Taro/ kochu/Alvi leaves) and Pabda Bhappa

Pabda Paturi (with Taro/ kochu/Alvi leaves) and Pabda Bhappa

Name: How to cook Pabda Paturi (with Taro/ kochu/Alvi leaves) and Pabda Bhappa - cookcic.com
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 2-3 people
Cuisine: Us

Introduce

Chef :

Jibita Khanna

Pabda Paturi (with Taro/ kochu/Alvi leaves) and Pabda Bhappa

As I m born and brought up in Kolkata, I love Bengali cuisines. Inspired by Bhappa ilish / hilsa and Hilsa Paturi , I have cooked this recipe in my own simple style as ( good )hilsa is not readily available everywhere and the banana leaves too ( which is mostly used to make Paturi ).I often make this style with other fishes and prawns whenever I get fresh ones and it turns out yum. So today I have prepared Pabda fish with mustard in Taro leaves / Kochu paata / Alvi Patra (as a wrap by steaming and some I have Steamed as there was not enough leaves ( I had to use two leaves for one wrap as this time they delivered small leaves ). You can have the steamed taro leaves along with the fish whereas with banana leaves you cannot eat it. It goes well with steaming hot rice. I hope you will also try the recipe and let me know how it turned out . (Apart from the cooking time given , you need some time to prepare the ingredients and 10 minutes to let the steamed fish rest. ) #maincourse #foodseekers

Ingredient

Food ration :

2-3 people

Cooking time :

20 mins + prep

500gms-

Pabda fish

35gms

- Yellow and black mustard (mixed)

As needed

Taro/ Kochu /Alvi leaves (enough to wrap the fishes)

as per taste

Salt

2 + 2 tbsps + 2-3tbsps

more Mustard oil

1 tbsp

Aam Kasundi (Bengali mango mustard sauce)(optional)

1 tsp

Turmeric

25 gms

(gross weight) Ginger (make it into paste)

2 tbsps

Curd

as required

Green / red raw Chillies as preferred by you (4/5 or more)

as needed

Little Water to grind the mustard seeds

as per need

Water to steam in a steamer (I use MOMO steamer)

Cooking instructions

* Step 1

Clean and Wash the fish and sprinkle and apply Turmeric and salt and keep it aside. As the fishes were quite long I cut two fishes into half from the middle.

* Step 2

Make a paste out of the ginger. In a mixer grinder jar add the mustard seeds with little salt, little water enough to help in grinding the mustard seeds, grind with small pulse / intervals (do not grind at one go otherwise it will be bitter), add few raw green chillies as per your taste, the ginger paste, curd, Turmeric, 2 tbsps of mustard oil and give it a quick mix in the jar to form a homogeneous smooth masala paste.

* Step 3

Pour the masala paste (mustard mix) in a steel bowl or plate and add 2 tbsps more of mustard oil and give a quick mix with your fingers, then take one fish piece at a time and apply the mustard paste on it and place it on the taro leaves (here I used two leaves as the leaves were small overlapping each other with pointed ends outwards)with generous amount of the paste and add one chilli and little more mustard oil on top.

* Step 4

Now fold the leaves nicely and tie it with a clean string so that it doesn't open or have openings (make sure the leaves doesn't tear). If you don't have enough leaves, simply put the fish and the paste in a steel dabba (Tiffin box with tight lid) or wrap the plate tightly with aluminium foil (I have used three aluminium foils covered from top then from and again from bottom and finally from the top so that extra moisture doesn't enter.... otherwise your mustard paste will become watery).

* Step 5

Now place this in a steamer and keep it on top of steaming boiling hot water and steam for 20 minutes with full flame on high and then put off the flame let it rest for 10 minutes in the steamer. Serve it hot with steaming hot rice along with more chillies and mustard oil (if you prefer). Bon Appetit!!!