Kumro Pataye Ilish Paturi (Hilsa cooked in Pumpkin Leaf) | How to make Kumro Pataye Ilish Paturi (Hilsa cooked in Pumpkin Leaf)

By Trisha Rudra  |  28th Oct 2017  |  
5 from 1 review Rate It!
  • Kumro Pataye Ilish Paturi (Hilsa cooked in Pumpkin Leaf), How to make Kumro Pataye Ilish Paturi (Hilsa cooked in Pumpkin Leaf)
Kumro Pataye Ilish Paturi (Hilsa cooked in Pumpkin Leaf)by Trisha Rudra
  • Prep Time

    10

    mins
  • Cook Time

    15

    mins
  • Serves

    6

    People

1

1

About Kumro Pataye Ilish Paturi (Hilsa cooked in Pumpkin Leaf) Recipe

The traditional and popular Ilish Paturi, or banana-leaf wrapped Hilsa, has been given a different avatar by wrapping them in Pumpkin leaves, and then frying them gently in mustard oil. Not only is the fish edible, but the crispy pumpkin leaves impart a beautiful flavour to this iconic Bengali preparation. Enjoy it with some steamed rice!

Kumro Pataye Ilish Paturi (Hilsa cooked in Pumpkin Leaf), a deliciously amazing recipe to treat your family members. This recipe of Kumro Pataye Ilish Paturi (Hilsa cooked in Pumpkin Leaf) by Trisha Rudra will definitely help you in its preparation. Surprisingly the preparations for Kumro Pataye Ilish Paturi (Hilsa cooked in Pumpkin Leaf) can be done within 10 minute. Isn't it interesting. Also, the time taken for cooking Kumro Pataye Ilish Paturi (Hilsa cooked in Pumpkin Leaf) is not very much. With such flavoursome ingredients, the dish is definitely going to come out superb! This recipe is almost perfect to serve 6 people.A lot of times making Kumro Pataye Ilish Paturi (Hilsa cooked in Pumpkin Leaf) can be quite tricky, so the recipe in Better Butter can help you in making it. The aroma which arises while cooking Kumro Pataye Ilish Paturi (Hilsa cooked in Pumpkin Leaf) is just too tempting. Cooking Kumro Pataye Ilish Paturi (Hilsa cooked in Pumpkin Leaf)at home might be a little tedious but when your whole family would enjoy the meal, all your efforts would be totally worth it. The recipe can be turned and twisted in a lot of ways to make it more interesting. This recipe of Kumro Pataye Ilish Paturi (Hilsa cooked in Pumpkin Leaf) is so simple and easy that even beginners can try it out. So, the next time you have a party at home do not forget to check out the recipe of Kumro Pataye Ilish Paturi (Hilsa cooked in Pumpkin Leaf) from Better Butter.

Kumro Pataye Ilish Paturi (Hilsa cooked in Pumpkin Leaf)

Ingredients to make Kumro Pataye Ilish Paturi (Hilsa cooked in Pumpkin Leaf)

  • Hilsa/Ilish maach – 6, steak cuts, no head or tail preferably
  • turmeric – 1 tsp, for smearing the fish with
  • Salt – to taste (and extra 1 tsp for the masala paste)
  • coconut – 1 small or 1/2 a large one, grated (only fresh, not desiccated or dry coconut)
  • Kasundi (Bengali mustard) – 2 tbsp (adjust if you like more pungency)
  • Green chilies – 5 to 6 (adjust as per spice tolerance)
  • Mustard oil – 1 to 2 tbsp for each fish, 2 tbsp for the masala paste, and 2-3 tbsp for frying the paturi (about 3/4th cup total)
  • pumpkin leaves – 6, large enough to cover the fish
  • White string/thread – to bind the fish

How to make Kumro Pataye Ilish Paturi (Hilsa cooked in Pumpkin Leaf)

  1. Clean the fish very well, leave it to drain and once the water has drained off, smear it with salt and turmeric.
  2. Keep aside as you prepare the masala.
  3. Grate a coconut, and use about 1 cup of the grated flesh, plus the Kasundi, green chilies and the mustard oil to make a semi-smooth paste in a chutney grinder. Use 1 tbsp water if the paste is too dry, but not more.
  4. Once the masala is ready, lay out the leaves, and smear with a bit of mustard oil.
  5. Place a dollop of masala on the leaf base, roughly in the shape and size of each hilsa steak, and place the fish on it.
  6. Top the fish with more masala, ensuring the steaks are covered with a thick coating of masala.
  7. Now add a tbsp or so of mustard oil on top of each masala-coated fish.
  8. Lastly, place a whole green chili, and gently wrap each fish with the pumpkin leaves, tying it securely with a string/thread.
  9. Heat the remaining mustard oil in a non-stick pan, and let it smoke.
  10. Place each fish parcel (PATURI) in the oil, and keeping the flame on low, let it sear.
  11. Cover with a lid, and let the fish cook. Flip the fish parcels after 4-5 mins, and let the other side sear as well.
  12. Your Ilish Paturi should be done in about 12 to 15 mins, as soon as you smell the sweet cooked Hilsa fragrance.
  13. Sear the paturi for an additional 30 secs or so if you want a crispy leafy exterior.
  14. Serve hot with steamed rice; use the oil the fish paturis were cooked in, and have it rice. (Don’t forget to cut and discard the string)

My Tip:

You can make this with the usual Banana leaves, or use Bottle Gourd (Lau/Lauki) leaves and even Colocasia leaves, both of which are edible! If you want to steam these rather than fry, use a steamer, coat the base with oil and lay the parcels. Then steam for 10 to 12 mins. Alternately, you can also cook them in the microwave.

Reviews for Kumro Pataye Ilish Paturi (Hilsa cooked in Pumpkin Leaf) (1)

Anchal Sinha2 years ago

Traditional Indian dish.
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