Steamed fish fillets

Name: Steamed fish fillets (Paturi macchi)
Cuisine: Indian
Ingredients: 1 tablespoon ginger and garlic purée; 1 tablespoon ginger and garlic purée; 2 teaspoons ground turmeric; 2 teaspoons red chilli powder; 2 or 3 tablespoons yellow mustard seeds; salt; banana leaves, cut into 20 x 12.5 cm/8 x 5 inch rectangles (one for each fish square); banana leaves, cut into 20 x 12.5 cm/8 x 5 inch rectangles (one for each fish square); 6 fresh green chillies, chopped; mustard oil; sugar to taste; 800 g/1¾ lb boned and skinned fish fillets, cut into 10 cm/4 inch squares, about 12 mm/½ inch thick; 800 g/1¾ lb boned and skinned fish fillets, cut into 10 cm/4 inch squares, about 12 mm/½ inch thick

Paturi macchi

Preparation info

Serves
4

Difficulty
Easy

Appears in

Floyd's India

By Keith Floyd

Published 2001

About

Fish fillets are coated in mustard paste and steamed in banana leaf parcels for a beautifully tender result. If you can’t find banana leaves, use pieces of kitchen foil.

Ingredients

800 g/1¾ lb boned and skinned fish fillets, cut into 10 cm/4 inch squares, about 12 mm/½ inch thick
banana leaves, cut into 20 x 12.5 cm/8

Asia
India
West Bengal: Kolkata
Fish course
Gluten-free
Pescatarian

Method

Grind all the mustard paste ingredients, except the green chillies, adding just enough oil to make a paste. Then stir in the chopped chillies.
Season the fish with salt and then coat the fish squares on both sides with the mustard paste and wrap each one in a neat banana leaf parcel, and secure with a cocktail stick.
Heat the water in the base of a st