I have made a bunch of new friends during last one year while blogging. The like-minded foodie friends, who thinks about how to plate the dish while they cut the vegetables and spend hours to click a simple homemade cake and are always looking for some new props to enhance the food photo. But above all encouraging each other all the time. Meena from elephants and the coconut trees is one of them. Though I have not met her personally, but she is always there to support me. So when she asked for a guest post on her space I said yes without any hesitation. She has wonderful recipes in her blog from day to day regular simple dishes to exotic biryani.
I wanted to make something traditional for this special post. So here is a Bengali speciality, Paturi for you all. Paturi is a palate tantalizing dish, where the fish is marinated with mustard-green chili paste and wrapped in banana leaf and cooked. The banana leaf imparts an exotic flavor to the fish, and the pungency of mustard paste and mustard oil give it a different dimension.
I used fresh large prawns. I kept the head and tail intact for more flavor. I added coconut paste along with mustard and poppy paste to accompany the sweet taste of prawn. Paturi can be made from different fishes, Bhetki or Bekti is the first choice for the Bongs while making paturi. But one can use hilsa, rohu, prawns, or other small fishes as well to make paturi. For vegetarian option one can try fresh paneer and vegetables. Whatever you are using do make sure to add Mustard oil to the marination, a must ingredient for any paturi.
I used fresh large prawns. I kept the head and tail intact for more flavor. I added coconut paste along with mustard and poppy paste to accompany the sweet taste of prawn. Paturi can be made from different fishes, Bhetki or Bekti is the first choice for the Bongs while making paturi. But one can use hilsa, rohu, prawns, or other small fishes as well to make paturi. For vegetarian option one can try fresh paneer and vegetables. Whatever you are using do make sure to add Mustard oil to the marination, a must ingredient for any paturi.
Now it over to Meena's blog Elephants and the coconut trees for this must do prawn recipe. You will need some steaming hot rice to enjoy this Bong delicacy. Meena has sent this cute little thank you card to me. Thank you Meena.
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