ePrivacy and GPDR Cookie Consent by CookieConsent.com

Macher Paturi // shorshe diyae rui macher Bhapa//Recipe//Bengali Rohu steamed In Banana Leaf

Macher Paturi//shorshe diyae rui macher Bhapa//Recipe//Bengali Rohu steamed In Banana Leaf


RUI Macher Paturi // shorshe diyae rui macher Bhapa

Rohu ,rui, is a species of fish if the carp family, found in rivers in South Asia. It is a large omnivore and extensively used in aquaculture. The Rohu is a large Silver colored fish of typical cyprinid shape with a conspicuously arched head. Adults can reach a maximum weight of 45kg and maximum length of 2 meters But the average of 1/2 meter.

INGREDIENTS                                                                                 COOKING TIME - 40 minutes

180 gm (or 4 pcs) Rohu Fish
20 gm yellow mustard seeds (soaked overnight)
20gm black mustard seeds  (soaked overnight)
8 pcs green chilies
100gm Yogurt (beaten)
24gm salt
8gm sugar
4gm turmeric powder
5gmRed chili powder
20ml mustard Oil
20gm poppy seeds


  • Soak mustard seeds overnight in water.
  • clean the Rohu Machh and cut it in 3-cm thick slices. Kolapaturi is the best made with a thick slice of the fish.
  • Drain the mustard seeds and poppy seeds of the water they have been soaking in and add them to the SHIL( flat stone) NORA (cylindrical grinding stone). Add 4 green chilies, roughly chopped, along with 100g water. Grinding all the ingredients nicely ensure that it doesn't turn bitter.
  • Grind these to the fine paste. Take your time with the process. Scrape down the sides of the shil nora to get the smooth paste as possible. The finer the grind is the better the flavors.
  • Now add the beaten yogurt and mustard oil with salt, sugar, turmeric powder, red chili powder. Mix well till the oil is fully incorporated.
  • spoon this mixture over the Rui Machh, dividing it equally. Turn the fish over and coat the other side as well .use your hands to make sure every part of fish including its cavities, are well coated. Set it aside to marinate for 20 minutes.
  • Meanwhile was and cut up some kola pata into rectangular sheets,20 cm by 50 cm in dimension. Gently toast them on a pan set on the medium heat. This will increase the malleability of the banana leaves, ensuring they don't crack when folded. Remove from the heat and set aside.
  • Take the banana leaf sheet, spoon some mustard paste in the center of the one the sheet. Set one piece of the fish on it. Top off with some more of the paste and split green chili.
  • Carefully wrap the fish with banana leaf making sure that it is fully covered. If you find that your leaf is torn, wrap another layer of the leaf around it. Tie this parcel up securely with cotton string (don't use synthetic or it will melt when heated.)
  • Add a tablespoon of oil on the Tawa(pan). Once hot, place the parcels on it side by side.
  • Cover and steam the banana leaf parcels on the low heat for 5 minutes on each side.
  • Unwrap and serve hot.


  • Banana Leaves (Kolkapata)
  • A thin cotton string
  • Flat Pan / Tawa
  • Lid for the Tawa
  • Khunti/Long spatula
  • Grinder
  • Stove

FOR FLAT TAWA: https://amzn.to/34Ud1Ci


KNIFE : https://amzn.to/2VSz0p2


Post a Comment

Supritam Basu is a rising entrepreneur young talent under 35

  Information about the beginnings of your company, what was the idea behind it? Supritam Basu (born May 6, 1991) is a Jodhpur born and rais...

My Instagram