Hello everybody, it is me, Dave, welcome to our recipe page. Today, I’m gonna show you how to make a distinctive dish, pabda paturi (with taro/ kochu/alvi leaves) and pabda bhappa. One of my favorites food recipes. For mine, I am going to make it a bit tasty. This will be really delicious.
Pabda Paturi (with Taro/ kochu/Alvi leaves) and Pabda Bhappa is one of the most well liked of current trending meals in the world. It is simple, it’s quick, it tastes delicious. It is enjoyed by millions every day. Pabda Paturi (with Taro/ kochu/Alvi leaves) and Pabda Bhappa is something which I’ve loved my entire life. They’re fine and they look fantastic.
To get started with this particular recipe, we have to prepare a few ingredients. You can have pabda paturi (with taro/ kochu/alvi leaves) and pabda bhappa using 12 ingredients and 5 steps. Here is how you can achieve that.
The ingredients needed to make Pabda Paturi (with Taro/ kochu/Alvi leaves) and Pabda Bhappa:
- Prepare 500 gms- Pabda fish
- Prepare 35 gms- Yellow and black mustard (mixed)
- Get Taro/ Kochu /Alvi leaves (enough to wrap the fishes)
- Take Salt as per taste
- Take 2 tbsps + 2 tbsps + 2-3tbsps more Mustard oil
- Make ready 1 tbsp Aam Kasundi (Bengali mango mustard sauce)(optional)
- Prepare 1 tsp Turmeric
- Take 25 gms (gross weight) Ginger (make it into paste)
- Make ready 2 tbsps Curd
- Prepare Green / red raw Chillies as preferred by you (4/5 or more)
- Get Little Water to grind the mustard seeds
- Take Water to steam in a steamer (I use MOMO steamer)
Instructions to make Pabda Paturi (with Taro/ kochu/Alvi leaves) and Pabda Bhappa:
- Clean and Wash the fish and sprinkle and apply Turmeric and salt and keep it aside. As the fishes were quite long I cut two fishes into half from the middle.
- Make a paste out of the ginger. In a mixer grinder jar add the mustard seeds with little salt, little water enough to help in grinding the mustard seeds, grind with small pulse / intervals (do not grind at one go otherwise it will be bitter), add few raw green chillies as per your taste, the ginger paste, curd, Turmeric, 2 tbsps of mustard oil and give it a quick mix in the jar to form a homogeneous smooth masala paste.
- Pour the masala paste (mustard mix) in a steel bowl or plate and add 2 tbsps more of mustard oil and give a quick mix with your fingers, then take one fish piece at a time and apply the mustard paste on it and place it on the taro leaves (here I used two leaves as the leaves were small overlapping each other with pointed ends outwards)with generous amount of the paste and add one chilli and little more mustard oil on top.
- Now fold the leaves nicely and tie it with a clean string so that it doesn't open or have openings (make sure the leaves doesn't tear). If you don't have enough leaves, simply put the fish and the paste in a steel dabba (Tiffin box with tight lid) or wrap the plate tightly with aluminium foil (I have used three aluminium foils covered from top then from and again from bottom and finally from the top so that extra moisture doesn't enter…. otherwise your mustard paste will become watery).
- Now place this in a steamer and keep it on top of steaming boiling hot water and steam for 20 minutes with full flame on high and then put off the flame let it rest for 10 minutes in the steamer. Serve it hot with steaming hot rice along with more chillies and mustard oil (if you prefer). Bon Appetit!!!
So that is going to wrap it up with this exceptional food pabda paturi (with taro/ kochu/alvi leaves) and pabda bhappa recipe. Thank you very much for your time. I’m confident that you can make this at home. There’s gonna be more interesting food in home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!
