Maach Paturi: Bengali Steamed Fish in Banana Leaf

June to September is Hilsa or Ilish season, that fish so celebrated by Bengalis that it is given on auspicious occasions such as weddings. This is a simple steamed recipe that is much loved in Bengali households. Banana leaves, fresh or frozen, are available in Asian, particularly Thai supermarkets for $3-4 a packet. Try to get some if you can because that is the traditional way to cook this dish & also because it imparts a unique flavor, instantly recognizable to Bengalis. If you can’t find banana leaves, heatproof paper will do.

Don’t be afraid of this recipe. Try it. I bet you’ll be amazed. Good luck!

Ingredients

Serves 4

1lb 5oz Shad steaks or fillets, scaled but unskinned (if you can’t find Shad, Halibut will do)
1 tsp salt, plus extra to taste
2 tsp turmeric
4-5 medium fresh green chilies
2 ½ tbsp each of brown and black mustard seeds
12 fl.oz warm water
1 tsp red chilli powder
11/2fl oz mustard oil
1 banana leaf (or heatproof paper)

Freshly cooked Basmati Rice, 4 cups

Method

Wash the fish pieces and rub with a mixture of 1 tsp each of salt and turmeric. Roughly chop 2 of the green chilies; slice the remainder lengthwise.

Soak the mustard seeds in 5fl. oz. of the warm water for 20 minutes, then blend to a fine paste with the chopped chilies and red chili powder. Add the remaining warm water as required. The consistency needs to be thick for coating. Fold in the mustard oil and add salt to taste.

Cut the banana leaf into 6 inch squares . Place the a piece of fish on each leaf, coat liberally with the mustard paste, place a slice of green chilli on top and fold the leaf over to make a closed packet. Secure with string. If using halibut, dip the fish in the paste, add the chilies in the same way, coat well and wrap similarly.

Cook the Basmati Rice

As soon as the rice is cooked, using tongs, bury the fish parcels in freshly cooked, steaming-hot basmati rice for 20 minutes. Then give it 2 minutes in a hot oven to be absolutely sure and serve as is with the rice.