Ilish Macha Paturi with Doctor’s Choice Kachi Ghani Mustard Oil
Ilish macha is more than simply food to Bengalis; it’s a deeply rooted feeling that has persisted through the ages. This macha recipe holds a unique place in Bengali culture, having evolved from an essential culinary item to a legacy, tradition, and identity symbol.
A classic Bengali dish called Ilish Macha Paturi enhances the rich flavor of the fish by adding mustard and aromatic spices. For the right flavour of the dish, Kachi Ghani Mustard Oil is integral to this recipe, as it imparts a distinct flavor and depth. You can use Doctors’ Choice Kachi Ghani Mustard Oil to experience a great taste of your ilish paturi with the help of this easy recipe.
Ingredients:
- 4 pieces of Ilish (Hilsa) macha
- 8 tablespoons of Doctor’s Choice Kachi Ghani Mustard Oil
- 4 tablespoons mustard seeds (ground to a paste)
- 50 g yogurt (beaten)
- 2 tablespoons grated coconut
- 8 pcs green chilies
- 1 teaspoon turmeric powder
- 1 teaspoon red chili powder
- Salt to taste
- 4 banana leaves (cut into squares)
- String or toothpicks for wrapping
Instructions:
- Give mustard seeds a 1-hour soak in water.
- After soaking the mustard seeds, rinse them properly and transfer them to a grinder jar. Add 4 sliced green chilies and 100 g water. To prevent the paste from turning bitter, grind green chilies with mustard.
- Then, in a mixing bowl, whisk together the mustard paste, grated coconut, beaten yogurt, turmeric powder, red chili powder, and salt. To the mixture, add 2 teaspoons of Doctors’ Choice Kachi Ghani Mustard Oil.
- Evenly distribute this mixture over the ilish fish using a spoon. Coat the opposite side of the fish after flipping it over. Make sure the entire fish, including its cavities, is fully covered. Give it a half hour to marinate.
- Banana leaves should be gently warmed over an open flame until they become tender. As a result, they become more flexible and simpler to fold without ripping.
- Spread a little mustard paste onto a banana leaf. Place a single fish piece on it. Finish with a slice of green chili, a little more of the paste, and 1 teaspoon of Doctors’ Choice Kachi Ghani Mustard Oil.
- Make sure the fish is completely covered by carefully wrapping it in the banana leaf. If you find that a leaf is ripped, cover it with more leaves. Securely tie this parcel up with a cotton thread or toothpick.
- Add a tablespoon of oil to the tawa (pan). Once hot, place the parcels side by side.
- The banana-leaf packets should be covered and steamed for 6-7 minutes on each side over low heat.
- Finally unwrap the parcel and serve it hot savouring an experience like never before.
This recipe is a wonderful example of how to elevate traditional dishes to new heights using high-quality products like Doctor’s Choice Kachi Ghani Mustard Oil while also showcasing the perfect combination of tastes.
