Gondhoraj Bhetki Paturi

Paturi is one of Bengal’s most cherished culinary traditions, deeply intertwined with memories of family gatherings and festive celebrations. The delicate flavour of bhetki infused with the fragrance of Gondhoraj lime, the sharpness of mustard, and the earthy aroma of banana leaves come together to create a dish that beautifully captures the essence of Bengali cuisine.

For a Puja feast, Gondhoraj Bhetki Paturi offers a delightful twist to the traditional fish course. Elegant yet comforting, this fragrant preparation brings together familiar flavours in a refined and festive form, making it a perfect addition to any celebratory spread.

Ingredients

• 6 bhetki fillets

• 3 tbsp mustard paste

• 2 tbsp grated coconut

• 4 green chillies

• 2 tbsp Gondhoraj lime juice

• 1 tsp Gondhoraj lime zest

• ½ tsp Shalimar's Chef Spices Turmeric Powder

• Salt, to taste

• 4 tbsp Shalimar's Mustard Oil

• Banana leaves, as required

  
  

Method

1. In a bowl, combine mustard paste, grated coconut, Gondhoraj lime juice, lime zest, turmeric powder, salt, and Shalimar's Mustard Oil.

2. Coat the bhetki fillets well with the mustard mixture and let them marinate for 15–20 minutes.

3. Lightly warm the banana leaves over a flame to make them pliable.

4. Place a marinated fish fillet on each banana leaf. Add green chillies on top and drizzle a little extra mustard oil.

5. Fold and wrap the banana leaves securely, tying them with kitchen string if required.

6. Steam the parcels or cook them on a covered pan or griddle, turning occasionally, until the fish is perfectly cooked and aromatic.

7. Serve hot with steamed rice as part of a festive Bengali meal.