Bhetki Macher Paturi
Steamed barramundi in banana leaves, bursting with mustard and chilli.
⏱️ 55 min🍽️ Serves 1
🔥 320 kcal💪 28g protein🍚 10g carbs🥑 18g fat🌾 3g fibreper serving
📲 Share
servings
Ingredients
- 🐟500 g bhetki (barramundi) fillets
- 🍃4 banana leaves
- 🌶️4 green chillies
- 🟡2 tbsp yellow mustard seeds
- ⚫1 tbsp black mustard seeds
- 🧡½ tsp turmeric powder
- 🧴2 tbsp mustard oil
- 🌿2 tbsp fresh coriander, chopped
- 🍋½ lemon
- 🧂¾ tsp salt
Pro tips
- For an extra kick, add a dash of red chilli powder to the mustard paste.
- Ensure the banana leaves are properly blanched to prevent them from cracking during steaming.
- Do not overcook the fish; bhetki cooks quickly and can dry out if left too long.
Method
- 1Wash and pat dry the bhetki fillets. Marinate them lightly with a pinch of salt and a squeeze of lemon juice. Set aside.
- 2Soak both yellow and black mustard seeds in warm water for 15 minutes. Drain and grind them into a smooth paste with 2 green chillies and a little water. Add turmeric powder and half a teaspoon of salt to the paste.
- 3Blanch the banana leaves by passing them quickly over an open flame or dipping in hot water to make them pliable. This prevents them from tearing.
- 4In a bowl, gently mix the mustard paste with 1 tablespoon of mustard oil. Add the marinated fish fillets, ensuring they are well coated with the paste.
- 5Place one blanched banana leaf on a clean surface. Put one coated fish fillet in the center, top with a drizzle of the remaining mustard oil and one slit green chilli.
- 6Fold the banana leaf neatly into a parcel, securing it with kitchen twine if necessary. Repeat for the remaining fillets.
- 7Steam the parcels in a steamer for 20-25 minutes, or until the fish is flaky and cooked through.
- 8Carefully unwrap the parcels and garnish with fresh chopped coriander before serving hot with steamed rice.