Maacher Dimer Paturi (Fish Roe in Banana Lead Parcels)
Maacher Dimer Paturi. The umami of fish roe. Perfectly balanced by the piquant zing of mustard oil. The wicked fire of green chilies. And the earthy aroma of just-charred banana leaves.
Ingredients
- 250 g fish roe
- 1 egg beaten
- 2 big onions finely chopped
- 7-8 green chilies finely chopped
- 1/4 cup coriander leaves finely chopped
- 2 tsp yellow mustard seeds
- 1 black mustard seeds
- 1/2 tsp turmeric powder
- 3.5 tbsp mustard oil
- salt to taste
- Fresh banana leaves for the paturi parcels, washed
- lemon wedges to serve
- onion cubes to serve
Instructions
- Soak the yellow and black mustard seeds in warm water, some 15 minutes or so. Drain from water, add a pinch of rice, 3-4 green chillies and blend to a smooth paste.
- Cut off the central vein of the banana leaves, trim the edges. Warm the leaves over a very low flame, taking care to not char or burn the leaves. (This softens the leaves and keeps them flexible, making the parcels is much easier that way.) Cut the leaves to medium pieces.
- In a bowl take the fish roe, mustard paste, onions, coriander leaves and rest of the green chilies, add the beaten egg, sprinkle in the turmeric powder and salt, splash 3 tbsp of mustard oil, give it all a hearty mix.
- Take a piece of banana leaf, add a small portion of the fish roe mixture in the middle.
- Wrap the banana leaf from all four sides to make a parcel, secure with twine. (Or if you are in a hurry and want a shortcut, use tooth-picks instead to secure the parcels.)
- Add ½ tbsp mustard oil to a flat pan, gently place the banana leaf parcels on the pan, cover with a lid and cook over a low flame for 12-15 minutes.
- Serve hot with steamed rice, lemon wedges and cubed onions.
Notes
You might choose to avoid adding the egg to the Maacher Dimer Paturi, though I do feel that adding the egg keeps the Paturi airy and helps keep the moisture intact.