Ilish Paturi

recipe by Afroza Naznin Shumi


Hilsa fish 450 gm
Turmeric powder 1/2 tsp
Black mustard 2 tbsp
Yellow mustard 2 tbsp
Poppy seeds (Posto dana) 2 tsp
Mustard oil 4 tbsp
Green chillies 3
Bottle guard leaves


Make a smooth paste of black and yellow mustard seeds, poppy seeds and chillies. Add mustard oil, salt and turmeric powder to the paste. Slice the hilsa into six pieces. Wash and pat dry gently. Spread the paste across the fish pieces. Marinate for 15 minutes.

Wash and dry the bottle guard leaves. Wrap each fish piece in a bottle guard leaf and wrap a string around it. Cook the enveloped pieces in a pre-heated oven (180 degree C) for 15 to 20 minutes till the green leaves start to have brown patches. Alternately you can also cook the pieces on low heat in a greased pan covered with a lid. Flip the wraps in between for even cooking.

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