Bengali

Cumin & Coriander Bengali Fish Paturi

Name: Cumin & Coriander Bengali Fish Paturi
Total time: 42 min
Yield: 2 servings
Cuisine: Bengali
Ingredients: 1 kg hilsa fish; 1 onion, sliced; 1 tomato, chopped; 1 green chili, slit; 1 tsp cumin seeds; 1 tsp turmeric; 1 tsp garam masala; salt to taste; banana leaves for wrapping; 1 tbsp oil; 1 tsp ground cumin; 2 tbsp fresh coriander leaves (1 tsp dried coriander if using)

Enhances the spice profile with warm cumin and bright coriander.

42 minutes2 servings

Method

Mix cumin into the fish marinade. 1: during preparation, add coriander to the fish and vegetable mixture.
Marinate hilsa fish with turmeric, garam masala, and salt for 15 minutes.
In a pan, heat oil, add cumin seeds. Sauté onion and green chili until golden.
Add tomato and cook until softened. Mix with fish.
Wrap in banana leaves, steam for 20 minutes. Serve hot.
Cook fish and seafood to an internal temperature of 63°C (145°F) before serving.

Seafood Mains

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