Recipes

How To Make: Fish Paturi

Calcutta Street brings a Bengali home dining experience to London. The first permanent space from Shrimoyee Chakraborty, Calcutta Street follows a string of successful pop-ups. Here, the chef’s recipes have been passed from mother to daughter for generations and are generally family recipes, albeit made with some of the best British ingredients available. One particular menu highlight is Chakraborty’s fish paturi – a Bengali fish dish, featuring whole sea bass that’s wrapped in banana leaves and steamed.

Ingredients

Whole sea bass, skinned

Gondhoraj Lebu (Indian lemon), zest of one

Gondoraj Lebu, juice of one

Whole mustard paste, 1 tbsp

Grated coconut, 1tbsp

Mustard oil, 1tbsp

Fresh cream, 1tbsp

Fresh green chilli paste

Fresh coriander leaves

Banana leaves

Salt

String

Method

Marinade the fish with lemon juice and salt for 15 minutes.

Place the marinated fish on the banana leaf.

Mix the fresh cream, mustard oil, mustard paste, fresh green chilli paste and grated coconut together in a bowl.

Pour this paste on to the fish.

Sprinkle the zest of lemon on top.

Wrap up the fish in banana leaves and tie it with string.

Steam it for 7 minutes.

Open the string and sprinkle some freshly chopped coriander.

Serve hot with steamed rice.

Print

Fish Paturi

Course Main Course

Ingredients

  • Whole sea bass, skinned
  • zest of one Gondhoraj Lebu (Indian lemon)
  • 1 Gondoraj Lebu juiced
  • 1 tbsp Whole mustard paste
  • 1 tbsp Grated coconut
  • 1 tbsp Mustard oil
  • 1 tbsp Fresh cream
  • Fresh green chilli paste to taste
  • Fresh coriander leaves
  • Banana leaves
  • Salt to taste
  • String

Instructions

  • Marinade the fish with lemon juice and salt for 15 minutes
  • Place the marinated fish on the banana leaf
  • Mix the fresh cream, mustard oil, mustard paste, fresh green chilli paste, and grated coconut together in a bowl
  • Pour this paste on to the fish
  • Sprinkle the zest of lemon on top
  • Wrap up the fish in banana leaves and tie it with string
  • Steam it for 7 minutes
  • Open the string and sprinkle some freshly chopped coriander
  • Serve hot with steamed rice

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