Ilish Paturi

Ilish Paturi is specifically made with Hilsa fish, commonly known as Ilish, which is an incredibly popular and highly prized fish in Bengali cuisine. The fish is typically used as bone-in steaks or fillets to absorb the intense marinade during the steaming process.

The signature marinade consists of a pungent paste made from soaked yellow or black mustard seeds, fresh green chilies, turmeric, and mustard oil. Sometimes grated coconut or a small amount of poppy seeds is added to balance the sharpness of the mustard.

Wrapping the marinated fish in banana leaves and steaming it creates a sealed environment that locks in moisture and infuses the fish with an earthy aroma. This technique, common in East Indian cooking, prevents the delicate Hilsa fish from breaking apart while cooking.

Yes, if you don't have a steamer, you can easily cook the wrapped banana leaf packets in a heavy-bottomed pan with a tight-fitting lid. You simply add a splash of water to the pan and cook it on low heat, effectively pan-steaming the fish until the mustard oil separates inside the parcel.