Hilsa Paturi - Hilsa In Banana Leaves

Preparing the Hilsa

Buying a good Hilsa(Ilish in Bengali) can sometimes prove to be tricky.And with the drought of Hilsas this season - being squarely blamed on the catching of the small ones and the unreliable supply from Bangladesh - it gets tricker. Because chances are that the shopkeeper in your local bazar is selling you a stuff that was stored in the godown a good 2 months ago, if not older.It took me a long time to find a trusted retailer of Hilsas.But its always better late than never.So, when on Friday morning, he asked me to stop by for a 1 kilo Hilsa I did oblige.And what a fish - without eggs(eggs spoil the flavour of the Hilsa).

I had made Ilish Bhape(Steamed Hilsa), Ilish Shorshey(Hilsa cooked with Mustard Paste), Ilish - Kalo Jeera/Kacha Lanka(Hilsa in Nigella seeds and green chillies). But with Hilsas you are always spared for options.Hilsa Pulao, Hilsa Paturi, Hilsa with Onions etc.

Lightly Roasting It

But I finally decided upon Hilsa Paturi.The roasted Banana leaves imparts a lingering burnt flavour to the dish.And with Hilsa there goes one rule: It take more for the preparation part than for the cooking.Prepare the stuff well and leave the rest to the fish itself. If its a fresh fish then it is bound to make a heavenly dish.

Preparation:

• Give the Hilsa a Good Coating:
• A 1 foot by 1 foot square banana leaf. Clean and dry without moisture.
• Thread. To pack the banana leaf.

Ingredients:

Open  The Basket!

• Hilsa - 1 piece. 100 gms.Ideally boneless fishes are prepared for Paturis.
• Mustard Seed paste - 1 tablespoon.
• Whisked Curd - 1 table spoon.
• Turmeric Powder - 1 tsp. Divide it into two portions.
• Mustard Oil - 1.5 table spoon.Divide into two portions.
• Salt - To taste
• A couple of green chillies.

Procedure:

• Coat the Hilsa piece with half the turmeric powder and salt. Keep it for 5-7 minutes, between which:
• Grease the Banana leaf with half the mustard oil.
• Mix up the other ingredients and stir thoroughly.
• Now mix the Hilsa with the ingredients and put in on the greased banana leaf.
• Enclose the entire mixture together and tie it tightly with the thread.

Thus completes the preparation part.

Cooking:

• In half table spoon of mustard oil, lightly roast the "pack" prepared above on both the sides of the fish. Each side should be for a duration of 2.5-3 minutes. 
• Repeat this process for all the pieces of Hilsa that you intend to prepare.
• Now, steam these "packets"(as mentioned in my Hilsa Bhapey recipe) for 30-35 mins, which should tender the fish soft and tender enough to melt in the mouth.

This goes great with steamed rice!