Name: Badhacopir Patay keski/Kachki Macher Special Paturi recipe by Sangeeta Basak at BetterButter
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Yield: 8
Ingredients: Keski/Kachki fish(Cleaned & Washed)- 250 gram; Cabbage leaves- 8-9 pieces; Spring onion- 8-9 pieces; Onion(finely sliced)- 1 large; Green chilli- 4 pieces (slited) + 3 pieces (chopped); Poppy seed paste- 1/4 cup; Mustard paste- 1/2 cup; Yogurt- 1.5 tablespoon; Salt to taste; Mustard oil- 7 tablespoon; Turmeric powder- 1 teaspoon (For fish marination) + 1 teaspoon (For gravy); Red chilli powder- 1 teaspoon; Coriander leaves(chopped)- 2-3 tablespoon; Green Chilli Paste- 2 teaspoon; Coconut Milk-3/4 cup; Fresh red chilli for garnishing

ABOUT Badhacopir Patay keski/Kachki Macher Special Paturi RECIPE

Keski/ Kachki fish(A tiny river water fish) reminds me of India. In Bengali cuisine, Keski fish is cooked in many ways. Within that paturi is one of the best option for me. Paturi means fish should be cooked in any leaves like banana, pumpkin, bottleguard, cabbage etc. This is a special paturi recipe because here paturi will go into a super delicious gravy. My Residing Country-Netherlands

Ingredients Serving: 8

Keski/Kachki fish(Cleaned & Washed)- 250 gram
Cabbage leaves- 8-9 pieces
Spring onion- 8-9 pieces
Onion(finely sliced)- 1 large
Green chilli- 4 pieces (slited) + 3 pieces (chopped)
Poppy seed paste- 1/4 cup
Mustard paste- 1/2 cup
Yogurt- 1.5 tablespoon
Salt to taste
Mustard oil- 7 tablespoon
Turmeric powder- 1 teaspoon (For fish marination) + 1 teaspoon (For gravy)
Red chilli powder- 1 teaspoon
Coriander leaves(chopped)- 2-3 tablespoon
Green Chilli Paste- 2 teaspoon
Coconut Milk-3/4 cup
Fresh red chilli for garnishing

Instructions

Take the fish in a large mixing bowl.
Add onion, green chilli chopped, turmeric powder, red chilli powder, salt to taste.
Then add 3 tablespoon mustard paste, 3 tablespoon poppy seeds paste, 2 tablespoon mustard oil and coriander leaves.
Mix everything very well with the help of your hand or a spoon.
Then add yogurt into it and give it a good mix.
Cover the bowl 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.
Now we are going to make the paturi.For that,take 1 tablespoon of 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.Its 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 is done, flip the paturi and fry another side for 5 minutes covering the pan.
Fry all the paturi like this and take it out when done. Keep aside.
Then add 1 tablespoon mustard oil in the same pan. Allow it to heat.
Now add leftover mustard and poppy seed paste into the pan.
Season with salt, turmeric powder.
Put green chilli paste into it and give it a good stir.Let it cook for a minute in medium heat.
After that add coconut milk into it.
When it starts boiling, add all paturis into the gravy very carefully and cover for 8-10 minutes in medium to low heat.
Once done, take out into serving plate carefully. This dish is very perfect with plain steamed rice.

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