Ilish Paturi, a classic Bengali delicacy, is a fragrant and flavorful dish made with Hilsa fish (Ilish), marinated in mustard paste, and steamed in banana leaves. Known for its rich taste and cultural significance, this dish brings together the essence of Bengali cuisine in every bite. Here is the authentic Ilish Paturi recipe in 5 detailed steps that stay true to tradition, without unnecessary shortcuts or modern alterations.
Step 1: Choose Fresh Ilish Fish and Clean It Properly
To make authentic Ilish Paturi, selecting fresh Hilsa is crucial. Ideally, go for medium-sized Ilish (700–900 grams), as it has the perfect balance of fat and flesh. Clean the fish gently to retain the natural oils, which are essential for the dish’s flavor.
Cut the fish into 6–8 medium-thick pieces. Remove the scales but do not remove the skin. Avoid over-washing the fish as it can wash away the delicate oil, which adds to the unique aroma of the dish. Pat dry each piece with a kitchen towel.
Step 2: Make the Traditional Mustard-Coconut Marinade for Ilish Paturi
The heart of ilish paturi recipe lies in its mustard paste. Take 2 tablespoons each of black and yellow mustard seeds, soak them in warm water for 15 minutes, and grind them into a smooth paste with 2–3 green chilies and a pinch of salt. Add ½ cup freshly grated coconut to the paste and blend again until smooth. Do not skip the coconut—it adds sweetness and texture, balancing the mustard’s pungency.
To this paste, mix in 4 tablespoons of mustard oil and ½ teaspoon of turmeric powder. Adjust salt as needed. This marinade must be strong, aromatic, and a little spicy to infuse flavor into the fish during steaming.
Step 3: Marinate Ilish Pieces Thoroughly and Let Them Rest
Place the cleaned Ilish pieces in a large bowl and coat them evenly with the mustard-coconut mixture. Ensure each piece is well-covered, especially the skin side, as it absorbs the marinade better. Use your hands for even coating—this is traditional and effective.
Cover the bowl and let the fish marinate for at least 30 minutes. For best results, let it rest in the refrigerator for up to an hour. This allows the pungency of the mustard and the richness of the coconut to penetrate the fish deeply, resulting in the signature taste of ilish paturi bengali recipe.
Step 4: Wrap Each Ilish Piece in Banana Leaves for Steaming
Cut banana leaves into squares (about 8×8 inches), and lightly toast each over an open flame for a few seconds to make them pliable. Place one marinated fish piece in the center of each banana leaf. Add 1 teaspoon of mustard oil and a slit green chili on top of each piece for extra aroma and heat.
Fold the banana leaf neatly into a parcel and secure it with cotton thread or toothpicks. Repeat for all pieces. These ilish paturi banana leaf wraps not only keep the fish moist but also add a subtle smoky flavor.
Step 5: Steam the Ilish Paturi Parcels Gently for 15–20 Minutes
You can steam the parcels in a steamer, over a rice pot, or in a covered non-stick pan. If using a steamer, place the parcels on the tray and steam on medium heat for 15–20 minutes. If using a pan, lightly grease the surface, arrange the parcels, sprinkle a few drops of water around them, and cover the pan tightly.
Avoid overcooking, as Hilsa is delicate and cooks fast. Once done, remove from heat and let the parcels rest for 5 minutes before serving. Serve hot with steamed rice. The steamed ilish paturi recipe delivers the classic mustard punch with every soft bite of the fish, wrapped in the subtle essence of banana leaf.
This 5-step traditional ilish paturi recipe honors the authentic Bengali cooking method. With its mustard-coconut marinade, banana leaf wrapping, and gentle steaming, it creates a dish that is rich, aromatic, and deeply satisfying. Follow each step carefully for a result that speaks of heritage, flavor, and culinary finesse.
