Mauritian · Mauritius

Mauritian-Style Ginger & Lime Bengali Fish Paturi

Name: Mauritian-Style Ginger & Lime Bengali Fish Paturi
Total time: 42 min
Yield: 2 servings
Cuisine: Mauritian
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 grated fresh ginger; 1 tbsp lime juice

Adds a bright, zesty note with fresh ginger and lime to the steamed fish.

42 minutes2 servings

Method

Mix ginger and lime juice into the fish marinade.
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.

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