Saturday, April 28, 2012
Gearing up for Jamai Shasthi…
While Talking about Bengalis, how can one forget the famous saying “Baro Maashey, Tero parban” (12 months and 13 festivals)?
Being bongs, we celebrate all our festivals in a grand manner and the most important part of these festivals is always Food. After the much awaited “Poila Boishakh” (Bengali New Year), the month of May brings JAMAI SHASTHI.
This occasion has long been a part and parcel of local customs and is an occasion of honour and respect in Kolkata. Unfortunately, I would not be a part of this occasion this year, and so am planning to serve something special to my husband that day. There is one recipe that I would like to share with you all:
Pomfret Paturi (Serves 2)
· 2 Pomfret Fish (clean and pat dry)
· 3 Tablespoons Mustard seeds
· 2 green Chilies
· Salt to taste
· 1 tsp Turmeric powder
· 2 Tablespoons Posto (poppy seeds)
· Narikel Bata (Desiccated coconut)
· Mustard Oil
· Clean Banana Leaves
1. Wash and clean the Pomfret fishes thoroughly. Make two or three diagonal slits on their body.
2. Make a paste of Mustard seeds, green chilies and Posto. Add Narikel Bata and salt to this paste.
3. Rub this paste and Turmeric powder generously over Pomfret fishes and ensure that this masala enters inside the body through the slits made.
4. Take a banana Leaf and rub some mustard oil on it. Place a Pomfret fish on it along with the paste. Pour some mustard oil and fold the banana leaf properly with the help of a thread.
5. Place a non-stick Tawa greased with oil on flame. Once it gets heated up, place the fishes wrapped in banana leaves one by one and reduce the flame to minimum. Cover and cook for 10-15 minutes. Turn the wrapped fish on the other side and cook for another 10 minutes.
6. Once the leaf turns dark brown on both the sides, take them out and serve hot.
7. Tastes best with steaming rice topped with ghee.
One of my friends loved it when I had prepared this at home. Please try and let me know if you liked it as well.