Entree: India – Bengal – ভেটকি পাতুরি ➤ Bhetki Paturi (Bengal-style mustard and poppy-seed marinated fish steamed in banana leaf)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 20 min

Cook 12 min

Additional 30 min

Total 1 hr 2 min

Ingredients

- 4 bhetki fillets, approx. 6 oz (170 g) each
- 3 tbsp (45 ml) mustard oil
- 3 tbsp (24 g) yellow mustard seeds
- 1 tbsp (8 g) poppy seeds (posto)
- 2 tbsp (12 g) grated fresh coconut
- 2 small green chilies, finely chopped
- 1 tsp (5 g) turmeric powder
- 1 tsp (5 g) salt, or to taste
- 1 tbsp (15 ml) lemon juice
- 4 large banana leaves, softened over flame and cut to size (or aluminum foil)
- 2 tbsp (30 ml) melted ghee or neutral oil for brushing
- Fresh cilantro leaves for garnish

Instructions

1. Make the paste: In a small dry skillet toast mustard seeds and poppy seeds briefly until fragrant, cool, then grind with grated coconut, green chilies, turmeric, salt, and lemon juice to a coarse paste; stir in 2 tbsp (30 ml) mustard oil to loosen the mixture.
2. Marinate the fish: Pat fillets dry and spread the mustard–poppy paste evenly over both sides of each fillet; let sit 20–30 minutes for flavors to penetrate.
3. Prepare wraps: Place each fillet on a softened banana leaf piece, fold leaf around fish to enclose and secure with toothpicks or kitchen twine; brush outside with a little melted ghee or oil.
4. Cook: Steam wrapped parcels in a steamer basket over simmering water for 10–12 minutes until fish flakes easily, or sear parcels in a covered skillet over medium-low heat 8–10 minutes per side (turning once) until cooked through, keeping parcels closed to retain steam.
5. Serve: Open leaves at the table, garnish with cilantro and a drizzle of remaining mustard oil if desired; serve with steamed rice.