Non-VegetarianBengali cuisine Main Course

Ilish Paturi — Hilsa Steamed in Banana Leaf

Name: Ilish Paturi — Hilsa Steamed in Banana Leaf
Prep time: 25 min
Cook time: 20 min
Total time: 45 min
Yield: 4 servings
Cuisine: Bengali
Ingredients: 500 g hilsa fish fillets; 40 g Mustard seeds; 15 g poppy seeds; 6 piece green chilli; 30 g Grated coconut; 6 g turmeric powder; 50 ml mustard oil; 4 piece Banana leaves; 8 g Salt

Hilsa fillets coated in a pungent mustard-coconut paste, wrapped in banana leaf and gently steamed — one of Bengal's most prized monsoon delicacies.

🇮🇳India· West Bengal

Prep: 25 min
Cook: 20 min
Total: 45 min
Servings: 4
Difficulty: Medium
Calories: 310 kcal

Ingredients

0 of 9 gathered

Servings

500 g hilsa fish fillets — cut into pieces
40 g Mustard seeds — soaked and ground to paste
15 g poppy seeds — ground
6 piece green chilli — 3 ground, 3 whole
30 g Grated coconut
6 g turmeric powder
50 ml mustard oil
4 piece Banana leaves — cleaned and warmed to soften
8 g Salt — to taste

Equipment

•Banana leaves
•Steamer or tiffin box

Nutrition

Per serving, approximate

Calories: 310 kcal
fat: 22 g
carbs: 6 g
fibre: 2 g
protein: 22 g
calories: 310 kcal

Instructions

1
Grind the mustard seeds, poppy seeds, coconut, and green chillies with a little water and salt into a smooth paste.
2
Rub the fish pieces with turmeric and salt. Let them rest for 10 minutes.
3
Mix the mustard paste with mustard oil to make a thick coating masala (spice paste).
4
Coat each fish piece generously with the masala. Place each on a softened banana leaf square.
5
Top with a whole green chilli and a drizzle of raw mustard oil. Fold the leaf securely and tie with thread or a toothpick.
6
Steam the parcels in a steamer or covered pan with a little water for 15–18 minutes.
7
Let the parcels rest for 5 minutes before you carefully unwrap them.
8
Serve hot straight in the banana leaf with steamed rice.

Chef's tips

Warm the banana leaves briefly over an open flame first so they bend easily without tearing. Use bhapa (steaming) rather than frying to keep the mustard flavour delicate and the fish moist.

Ingredient substitutions

hilsa → pomfret or bhetki as a substitute fish
banana leaf → aluminium foil if unavailable

Storage

Best eaten immediately; not recommended for storage beyond a few hours.

Reheating

Reheat by re-steaming the wrapped parcel briefly for 3–4 minutes.

Common mistakes to avoid

•Grinding the mustard paste with too much water, causing it to leak out of the parcel.
•Steaming for too long, which dries out the delicate hilsa fish.