Baked Murrel and Prawn – Shoul Chingri Pora
Banana leaves are large, flexible, and waterproof, making them indispensable in traditional Indian culinary heritage. Cooking food wrapped inside leaf parcels imparts a fragrant, tea-like aroma and subtle earthiness. This traditional Murrel and Prawn paturi shares kinship with global leaf-wrapped delicacies like Balinese Pepes Ikan, Cambodian Amok Trey, Thai Hor Mok Pla, Latin American Tamales, and Parsi Patra Ni Machchi. In Bengal, cooks also utilize tender bottle gourd, pumpkin, or lotus leaves to create variations of this exquisite Shoul Chingri Pora.
Prep time: 25 mins | Cook time: 15 mins | Total time: 40 mins
Yield: 4 servings (8 parcels) | Cuisine: Bengali | Course: Main Course
Ingredients
- Shoul fish (snakehead murrel) – 500g, cleaned and deskinned
- Small prawns – 200g, shelled and deveined
- Kasundi (Bengali fermented mustard sauce) – 1 tablespoon
- Pure mustard oil – 1 tablespoon (plus extra for greasing)
- Green chillies – 5
- Garlic – 6 cloves
- Turmeric powder – 2 teaspoons
- Salt – to taste
- Fresh banana leaves – 4 pieces (cut into 6"x6" squares)
- Unglazed earthen clay pot with lid – 1 (or thick skillet)
- White cotton kitchen twine – for securing parcels
Directions
- Clean the Shoul fish thoroughly; remove the head, fins, tail, and skin. Firmly press the backbone against the cutting board and extract visible bones with your fingertips. Flatten the fillet slightly by gently pounding it with the flat back of a heavy knife. Slice into 8 uniform pieces.
- Rinse the small prawns in warm, lightly salted water and devein them completely. Grind the prawns into a smooth paste together with green chillies, garlic cloves, mustard oil, kasundi, turmeric, and salt.
- Generously coat each piece of Shoul fish with the spiced prawn and mustard marinade.
- Rinse the banana leaf squares and the earthen pot with lukewarm water; pat dry thoroughly. Lightly brush the shiny surface of the leaves and the inside base of the pot with raw mustard oil.
- Place one marinated fish piece in the center of each leaf square. Fold into a tight rectangular parcel and tie securely with cotton twine.
- Arrange the parcels snugly inside the earthen pot. Place an extra banana leaf over them to trap steam, cover with the lid, and cook over low heat for 10 to 15 minutes.
- Allow the pot to rest off the heat for a few minutes. Unwrap the parcels and serve warm alongside steamed Basmati rice, fresh green chillies, a lemon wedge, and a raw drizzle of pungent mustard oil.
Frequently Asked Questions
What is fish paturi?
Fish paturi is a classic Bengali preparation where fish fillets are coated in a spicy mustard paste, wrapped neatly in banana or gourd leaves, and gently steamed or roasted inside a covered clay pot or skillet.
What does paturi taste like?
It features a pungent, savory, and herbaceous profile. The fiery pungency of the mustard oil and kasundi penetrates the tender fish, complemented by subtle smokiness and tea-like herbal notes absorbed from the charred banana leaf envelope.
What is the best recipe for baked fish?
Wrapping fish in banana leaves with aromatic herbs and cold-pressed mustard oil inside an earthen pot is one of the best methods. The natural enclosure locks in moisture completely, ensuring the fish stays succulent without drying out.
What are the ingredients for paturi?
The essential components include fresh fish steaks (such as murrel, bhetki, or hilsa), pungent mustard paste or kasundi, raw mustard oil, green chillies, turmeric, salt, and tender banana leaves for wrapping.