Recipe of Perfect Ilish macher paturi (Hilsa fish paturi)
Hello everybody, it's John, welcome to my recipe page. Today, we're going to prepare a special dish, Steps to Prepare Quick Ilish macher paturi (Hilsa fish paturi). It is one of my favorites. For mine, I am going to make it a bit tasty. This is gonna smell and look delicious.
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Many things affect the quality of taste from Ilish macher paturi (Hilsa fish paturi), starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Ilish macher paturi (Hilsa fish paturi) delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.
As for the number of servings that can be served to make Ilish macher paturi (Hilsa fish paturi) is Serving 4 servings. So make sure this portion is enough to serve for yourself and your beloved family.
To begin with this recipe, we must prepare a few ingredients. You can have Ilish macher paturi (Hilsa fish paturi) using 10 ingredients and 8 steps. Here is how you can achieve that.
It’s a bengali famous cuisine.. from years and years we bengali are cooking with a lot of variety dishes of this fish ..
Today this recipe is very easy and simple well known recipe... hope you will enjoy..
Ingredients and spices that need to be Prepare to make Ilish macher paturi (Hilsa fish paturi):
- 5 pieces hilsa fish
- 2big tablespoon black mustard seed
- 2big tablespoon posto or poppy seed
- 2-3 green chilli(as per choice)
- 4 tablespoon Mustard oil
- as per taste Salt
- 1 spoon Turmeric powder
- Handful coriander leaves chopped
- 1 banana leaf(cut it into half or kadhai size)
- 1/2 cup grated coconut
Instructions to make Ilish macher paturi (Hilsa fish paturi)
- Wash off the fish pieces and add salt and turmeric and coat well. Add lil bit mustard oil with the mixture.
- In a mixture jar add mustard seeds,poppy seed and green chillies.first grind it for 10 second as a dry paste then 2 And time add lil water and grind it till it feels smooth texture.
- Now add lil salt, turmeric powder and the mustard poppy seed paste.. mix it well add lil water if need gravy otherwise skip water.. add mustard oil 2 table spoon..also grated coconut..
- Coat the fish pieces with mixture and keep it aside for 10 minutes.
- Wash the banana leaf and wipe it off.. so usually if we want to fold the leaf it will torn up so in the medium flame slowly we have to heat up the leaves and it will look glossy..
- This procedure we must follow otherwise that leaves will torn up..now In a kadhai place the banana leaf.. grease well with some mustard oil and pour the mixture with fish pieces..add 2 -3 green chilli for fragrance.Fold it with another banana leaf.. then cover it with a lid..
- Wait for 10 mins.. then open and check also flip the pieces...again cook it for 5-10 minutes.. flame should be medium to low from the beginning.when smell will be lil burning that means the leaf is started to burn or stick around the kadhai... also we can check with help of the fork to see the fish it soften up or not.. off the flame rest for 5 minutes..
- The smell of banana leaf - coconut - mustard seed green chilli and also hilsa has it's own smell taste everything.. so all together it’s divine...
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