Bhadhakopir patay Kachki Macher paturi/ Kachki Macher Gravy Paturi/ Keski fish cooked in cabbage leaf in creamy mustard sauce
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Fish Paturi means, fish should be cooked in leaf (pata). Paturi comes from pata. Traditionally, Bengali paturi is made in banana leaf. Sometimes we also used Pumpkin leaf / Bottle guard leaf. But outside of Kolkata it is very difficult to get these leaves. When I moved from kolkata, I also have faced this problem. Now I am able to find the solution of that. Cabbage is available in all place easily. Sometimes we are getting bored to have same preparation of cabbage in winter. So, lets give a new taste of cabbage to your taste buds. Here, Gravy of this paturi is worked just like cheery on top of your dessert. Its gives an extra taste to paturi. Paturi is always perfect accompanied with plain steamed rice. So, just try it out in your kitchen and surprise your family.
Preparation Time:20 minutes
Cook Time: 35 minutes
Serves: 6-8 people
Ingredients:
Keski/Kachki Fish (cleaned & washed): 250 grams
Cabbage leaves: 8-9 pieces
Spring Onion: 8-9 pieces
Onion(finely sliced): 1 Large
Green chilli: 4 pieces (slited) + 3 pieces (chopped)
Take Keski/Kachki fish in a large mixing bowl. Then add Onion, Green chilli (chopped), 3 tablespoon Mustard Paste, 3 tablespoon Poppy seeds Paste, Turmeric powder, Red chilli powder, 2 tablespoon Mustard oil, Salt to taste, Coriander leaves.
Mix everything well.
Add Yogurt into it. Mix again.
Cover and keep it in fridge for atleast 2 hours.
Blanch the cabbage leaves for 5-7 minutes in salt water.
Once done, remove from hot water.
Add cold water into it. It will prevent from overcooking.
After 5 minutes take out the cabbage leaves from water and keep aside.
After 2 hours, we will make the paturi. Take 1 tablespoon marinated fish into a cabbage leaf and put a green chilli slit on top.
Carefully fold it into a parcel.
Tie the parcel with a spring onion strand.
It's actually just for decorating.when you fry, paturi will get set automatically.
If you don't like you can avoid green chilli slit in the paturi.
Make all the paturi like this.
Heat 4 tablespoon Mustard oil in a pan.
Once hot, put paturi in oil. Cover for 5 minutes.
When one side done, flip the paturi and fry again another side for 5 minutes covering the pan.
Fry all the paturi like this.
Then add 1 tablespoon Mustard oil in the same pan.Allow it to heat.
Add left over mustard paste and poppy seeds paste, green chilli paste, salt to taste, turmeric Powder into it. Stir well. Let it cook for a minute.
Add coconut milk into it.
When it starts boiling, add all Paturis into the gravy and cover for 8-10 miuntes.
Once done, take out carefully.
Serve it with plain steamed rice.
My Tip:
If you like you can drizzle some extra mustard oil from top to garnish. Here I have garnished with chillis.
Open side of paturi should be placed in pan first, so that it will automatically set the paturi very well. If you don't have Spring onion, you can omit binding process. It just give it a good looks.
Wash the kachki fish very well.
In this way, you also can make the mourala fish paturri.
Paturi should be handled with care. Otherwise, it can be broken or fish may be coming out.
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