| Prep: 20 mins | Cook: 40 mins | Difficulty: Moderate | Serves: 6 |
| kcal | fat | saturates | carbs |
| 600 | 40g | 10g | 50g |
| sugars | fibre | protein | salt |
| 5g | 4g | 25g | 1.5g |
Why I Love Indian Bengali Fish Paturi Biryani
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Sometimes, the best inspirations come from unexpected places. Although my roots are deeply intertwined with New England seafood, exploring global cuisines has always been a passion of mine. Bengali Fish Paturi Biryani is one such recipe that sparkled a unique fusion of flavors in my kitchen. This dish, rich with the bold essence of mustard oil and aromatic spices, offers a brilliant contrast to the more subtle tastes of Maine’s coastline fare. Here’s why I adore this recipe!
A New World of Flavors
Growing up in Portland, Maine, I’d always been surrounded by the Atlantic’s bounty. Lobster rolls and clam chowder are staples in my household and recipes that I cherish for their simplicity and depth of flavor. However, Bengali Fish Paturi Biryani brings a fresh and invigorating vibe with its complex layers of spices and textures. The combination of mustard oil, grated coconut, and banana leaves for wrapping the fish imparts a tantalizing aroma that fills my kitchen and evokes the rich culinary traditions of Bengal.
Perfect Family Dish
With two daughters, Erin and Samantha, I’m always on the lookout for dishes that are not only delicious but also balanced and nutritious. The Bengali Fish Paturi Biryani fits the bill perfectly. The basmati rice provides a fragrant bed that soaks up the luscious mustard and spice-infused fish, creating a wholesome meal for the family. The subtle heat from the green chilies and the vibrant flavors from the fresh cilantro and red chili powder strike a wonderful balance, making it a dish my girls can enjoy without any complaints.
Recipes like this one, with their unique blend of spices and textures, take me on a culinary journey that transcends borders. It reminds me of the intricate flavors found in dishes such as Malai Kofta or Jollof Rice.
One chef who truly champions this kind of innovative cooking is Madhur Jaffrey. Her exploration of cross-cultural recipes has always inspired me to step out of my culinary comfort zone.
Bengali Fish Paturi Biryani pairs wonderfully with simple sides like a refreshing cucumber raita or a classic Indian flatbread like naan. It also holds its own as the centerpiece of a more elaborate meal, accompanied by appetizers like Beguni (Bengali-style eggplant fritters).
In essence, this recipe is more than just a meal; it’s a celebration of flavors and cultures that have come together beautifully on my dining table. Whether you’re a seasoned cook or a novice in the kitchen, the Bengali Fish Paturi Biryani is a must-try for anyone looking to explore the rich and diverse world of Indian cuisine. So, get your ingredients ready and dive into this delightful culinary journey!
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What You’ll Need
- 1.5 pounds boneless fish fillets (preferably bhetki or similar white fish)
- 2 cups basmati rice
- 1 cup mustard oil
- 1 cup plain yogurt
- 1/2 cup grated coconut
- 1/2 cup fresh cilantro, chopped
- 4 green chilies, chopped
- 1 tablespoon mustard seeds
- 1 tablespoon poppy seeds
- 1 tablespoon turmeric powder
- 2 teaspoons red chili powder
- 2 teaspoons cumin seeds
- 2 teaspoons sugar
- Salt to taste
- Banana leaves for wrapping
- 1 tablespoon ghee
- 1 teaspoon garam masala powder
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Method
Step One
Rinse the basmati rice under cold water until the water runs clear. Cook the rice in a pot with 4 cups of water and a pinch of salt until it’s 70% cooked. Drain any excess water and set the rice aside.
Step Two
In a bowl, mix yogurt, grated coconut, chopped cilantro, chopped green chilies, mustard seeds, poppy seeds, turmeric powder, red chili powder, cumin seeds, sugar, and salt to taste. Add 2 tablespoons of mustard oil and blend well to create a marinade.
Step Three
Cut the fish fillets into medium-sized pieces. Marinate the fish pieces in the prepared yogurt and spice mixture. Ensure each piece is evenly coated. Cover the bowl with plastic wrap and refrigerate for at least 30 minutes to let the flavors infuse.
Step Four
While the fish is marinating, prepare the banana leaves by passing them over an open flame to make them pliable. Cut the leaves into rectangular pieces large enough to wrap the fish and rice.
Step Five
Place a portion of marinated fish along with a little of the marinade on a piece of banana leaf. Top it with a handful of partially cooked basmati rice. Wrap the banana leaf tightly to form a parcel. Secure with kitchen twine if necessary. Repeat for all pieces of fish.
Step Six
Heat the remaining mustard oil in a large flat pan. Place the banana leaf parcels in the pan and cover it. Cook on medium heat for about 25-30 minutes, flipping the parcels occasionally to ensure even cooking.
Step Seven
Once the fish and rice are cooked, carefully open the parcels. Serve hot, garnished with a drizzle of ghee and a sprinkle of garam masala powder.
