Shorshe Pabda Paturi is a quintessential Bengali dish that combines the delicate flavors of pabda fish with the pungent aroma of mustard and fresh cilantro. Originating from the riverine regions of Bangladesh, this dish is a celebration of bold and aromatic spices. The pabda fish is coated in a mustard-cilantro paste and then wrapped in banana leaves, allowing it to steam in its own juices, which infuses the fish with a unique flavor profile. Loved for its rich and tangy taste, this dish is a must-try for seafood enthusiasts and those looking to experience authentic Bangladeshi cuisine.
Shorshe Pabda Paturi
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Cook Time
45 mins
Chef's Pick
Fresh Every Time
Serving
4 Persons
Categories :
Ingredients
- Pabda Fish – 4 Piece
- Mustard Seeds – 4 Tbsp
- Cilantro – 1 Cup
- Green Chili – 4 Piece
- Turmeric Powder – 1 Tsp
- Salt – 1 Tsp
- Banana Leaf – 4 Piece
- Mustard Oil – 4 Tbsp
- Onion – 1 Piece
Nutrition
Per Serving
350 Kcal
Calories
20 Grams
Total Fat
4 Grams
Saturated Fat
70 Mg
Cholesterol
500 Mg
Sodium
10 Grams
Total Carbohydrate
25 Grams
Protein
15 Mg
Vitamin C
3 Mg
Iron
Directions
Step 1
Clean the pabda fish thoroughly and pat dry.
Step 2
Grind mustard seeds, cilantro, green chilies, and onion into a smooth paste.
Step 3
Mix the paste with turmeric powder, salt, and mustard oil.
Step 4
Coat each fish with the paste evenly.
Step 5
Ensure it is well-marinated.
Step 6
Wrap each fish in a banana leaf and secure with a toothpick.
Step 7
Steam the wrapped fish for 20-25 minutes until cooked through.
Step 8
Serve hot with steamed rice.
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