Dhonepata Kacha Aam Diye Katla Paturi is a traditional Bangladeshi delicacy that combines the unique flavors of coriander leaves and raw mango with succulent Katla fish. This dish is celebrated for its tangy and aromatic profile, resulting from the perfect marriage of fresh herbs and spices with the tender fish wrapped in banana leaves. The cooking method allows the fish to absorb the vibrant flavors while maintaining its moisture. Loved for its refreshing taste and unique presentation, it is often served at family gatherings and festive occasions. The dish not only provides a burst of flavor but also offers a healthy option rich in essential nutrients, making it a favorite among seafood lovers.
Dhonepata Kacha Aam Diye Katla Paturi
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Cook Time
45 mins
Chef's Pick
Fresh Every Time
Serving
4 Persons
Categories :
Ingredients
- Katla Fish – 500 Grams
- coriander leaves – 1 Cups
- Raw Mango – 1 Piece
- Mustard Oil – 2 Tbsp
- Green Chili – 4 Piece
- Turmeric Powder – 1 Tsp
- Salt – 1 Tsp
- Banana Leaves – 2 Piece
- ginger paste – 1 Tbsp
- garlic paste – 1 Tbsp
Nutrition
Per Serving
350 Kcal
Calories
15 Grams
Total Fat
2 Grams
Saturated Fat
70 Mg
Cholesterol
600 Mg
Sodium
30 Grams
Protein
20 Grams
Carbohydrates
5 Grams
Dietary Fiber
10 Mg
Vitamin C
Directions
Step 1
Clean and cut the Katla fish into medium-sized pieces. Pat dry and set aside.
Step 2
In a blender, combine coriander leaves, raw mango, green chili, ginger paste, and garlic paste. Blend into a smooth paste.
Step 3
In a mixing bowl, add the fish pieces. Coat them with the paste, turmeric powder, salt, and mustard oil. Marinate for 20 minutes.
Step 4
Cut the banana leaves into large squares. Soften them over a low flame to make them pliable.
Step 5
Place each marinated fish piece onto a banana leaf square. Wrap them securely and tie with thread or toothpicks.
Step 6
Heat a pan and place the wrapped fish parcels. Cook on low heat for 15-20 minutes, turning occasionally until the fish is cooked through. Serve hot.
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