Pomfret Paturi

Off late I have been doing a lot of research on PATURI. I have always been a great fan of Bhekti (A type of fish) paturi and had been thinking that Bhekti is the only fish that can be used for making a Paturi. But, recently I tried the same recipe with POMFRET and surprisingly it turned out well. The recipe remains same i.e. Mustard paste, poppy seeds and desiccated coconut and found that the pomfret gave it all together a different flavor. I have posted my recipe below,

Ingredients

2 Pomfret Fish (clean and pat dry)

      2 green Chilies

Salt to taste

1 tsp Turmeric powder

3 Tablespoons Mustard seeds

2 Tablespoons Posto (poppy seeds)

Narikel Bata (Desiccated coconut)

Mustard Oil

Clean Banana Leaves

Method

• Wash and clean the Pomfret fishes thoroughly. Make two or three diagonal slits on their body. 

Rub turmeric to remove the smell

• Sprinkle some salt and turmeric powder on it and rub it well on both the sides of the fish.
• Make a paste of Mustard seeds, green chilies and Posto. Add Narikel Bata and salt to this paste.
• Rub this paste and Turmeric powder generously over Pomfret fishes and ensure that this masala enters inside the body through the slits made.
• Take a banana Leaf and rub some mustard oil on it. Place a Pomfret fish on it along with the paste. 

The mustard oil on top gives the signature flavour

• Pour some mustard oil and place a slit green chilli on top of it. Fold the banana leaf properly with the help of a thread.
• Place a non-stick Tawa greased with oil on flame. Once it gets heated up, place the fishes wrapped in banana leaves one by one and reduce the flame to minimum.

 

 Cover and cook for 10-15 minutes. Turn the wrapped fish on the other side and cook for another 10 minutes.

• Once the leaf turns dark brown on both the sides, take them out and serve hot.

 

• Tastes best with steaming rice topped with ghee.

One of my friends loved it when I had prepared this at home. Please try and let me know if you liked it as well.