‘Paturi’ is a cooking process in which the fish is sliced evenly, and then wrapped in a banana leaf, after the fish has been hit by a basting of freshly pasted mustard, coconut with a hint of mustard oil, chili, turmeric and salt. The final cooking is done either by steaming or by roasting the leaf wrapped envelopes on a griddle. This dish has its origin in Dhaka but now has become one of the signature dishes of Bengali cuisine. There are Chinese, Southeast Asian, and Burmese influences in the food of Bengal, as well as some British influence, because of the formation of Kolkata during the 1700s.
A month back I happened to come across a cookery show video – which was hosted by Sanjeev Kapoorr and the three finalists of Master Chef India. In the episode i saw they had made some lovely Paneer/ Cottage cheese Paturi which…
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