Ilish Paturi

Bong Eats’ ilish paturi combines hilsa, mustard paste and banana-leaf parcels. The publisher associates this combination with Bengal; this selection follows its covered-pan cooking method.

Mustard seeds are soaked, drained and ground with some of the green chillies and separate grinding water. Grated coconut, salt, sugar and turmeric are blended into the same fine paste.

Beaten yogurt and mustard oil are mixed into the paste, then used to coat both sides and cavities of the thick hilsa slices. The same coated fish is left to marinate while banana leaves are washed, cut and lightly toasted until flexible.

Each leaf holds paste, one fish piece, more paste and a split green chilli. The leaf is folded to cover the fish and tied securely with cotton string, with another leaf layer offered if a wrapper is torn.

The parcels are placed side by side on an oiled pan and cooked covered over low heat on both sides. The recipe unwraps and serves the finished fish hot.