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Posted by on Feb 3, 2014 in Fish | 6 comments

Koi Macher Paturi / Steamed Fish Wrap

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Koi Macher Paturi / Steamed Fish Wrap is a unique fish dish. I used tradition climbing perch and mustard oil; but you can make it with your choice fish and vegetable oil.  If you don’t want to steam it you can pan fry it with 2 tablespoon oil and water under closed lid.

 

Ingredients:

  • 4 climbing perch ( koi mach)
  • 8 leaves of bottle gourd or pumpkin
  • 1 cup chopped onion
  • 1 ½ tablespoon mustard paste
  • 4-6 green chillies sliced
  • 2/3 teaspoon turmeric powder
  • 1 ½ tablespoon mustard oil
  • Salt to taste
  • Thread or toothpick

 

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How to make:

  1. Clean the leaves and climbing perch ( koi mach). For cleaning the fish use salt ; rub the salt and wash it off. Cut 2-3 slits on each side of fish.
  2. Mix onion, chillies, turmeric, mustard, oil and salt together.
  3. Add the paste mix to fish and let it sit for at least 15 minutes.
  4. Warp with 2 leaves each fish and secure it with thread or toothpick.
  5. Steam it for 20 minutes and rest it 5 minutes before open it.
  6. Serve Koi Macher Paturi / Steamed Fish Wrap with plain hot rice.

 

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কই মাছের পাতুরি

উপকরণ:

  • ৪ কই মাছ
  • ৮ লাউ বা কুমড়া পাতা
  • ১ কাপ পেঁয়াজ কুঁচি
  • ১ এবং ১/২ টেবিল চামচ সরিষা বাটা
  • ৪-৬ কাঁচা মরিচ চেরা
  • ২/৩ চা চামচ হলুদ গুঁড়া
  • ১ এবং ১/২ টেবিল চামচ সরিষা তেল
  • লবণ স্বাদ অনুযায়ী
  • সুতা

প্রনালী:

  1. পাতা এবং কই মাছ পরিষ্কার করে ধুয়ে মাছের প্রতি পাশে ২-৩ চিরে নিন।
  2. একসঙ্গে পেঁয়াজ, মরিচ, হলুদ, সরিষা, তেল এবং লবণ মেশান।
  3. মাছ থেকে মসলার মিশ্রণ মেখে কমপক্ষে ১৫ মিনিটের জন্য রেখে দিন।
  4.  ২টি পাতা দিয়ে প্রতিটি মাছ পেচিয়ে সুতা দিয়ে বেঁধে দিন।
  5.  ২0 মিনিটের জন্য এটি ভাপে দিন এবং  ৫ মিনিট রেখে খুলুন।
  6. গরম ভাত সাথে  কই মাছের পাতুরি পরিবেশন করুন।

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Rownak Jahan

Rownak loves to cook bangladeshi food and share her bengali recipes on her cooking blog. Rownak is determined to introduce all the authentic bangladeshi cuisine to the world and let everyone realise what they were missing out! She is based on sunny Queensland (Gold Coast) in Australia. Rownak writes for a number of bangladeshi cooking blog.

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6 Comments

  1. Hi Raunak,

    your recipe has always been inspirational.

    I have a quick question – How you make the mustard paste. I always struggle to do this and never comes as smooth and tasty as used to be back home (BD).

    -Do you use back or yellow mustard to make paste?
    -Do you add hot English mustard? If yes what ratio you use?
    -Do you use mustard powder that you can buy from Indian grocery?

    I have been looking for the perfect Mustard paste for a while but never achieve it yet. Will be great to have your tips.

    Cheers

    • Hi Mrinmoy, I personally use hot English mustard paste instead of making mustard paste. but in this recipe I used mustard powder. with English mustard paste please use best brand you get. cheap one has lots of vinegar which ruins the cooking. same this goes for powder buy better brand and small pack rather than bulk pack (long opened mustard powder loses its flavour ). I like to use yellow mustard like my mother, I fond that black one have very strong and bitter flavour.As all of us know , fresh is the best with full of flavour but for shake of busy life compromise needs sometimes. Thanks.

  2. Hi dear,

    Another mouth watering dish.I just love this dish as my dadi cooked that dish a lot.Thanks for uploading this dish.

    Just a quick question,instead of koi what else I can use?I’m from canberra.

    Thanks heaps

  3. Just a quick question instead of koi what else I can use(not the frozen fish)?

    Thanks

    • I will say Hilsa(ilish) or prawn. If you try with anything else , love to know about it. Thanks

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