Hello everybody, hope you’re having an amazing day today. Today, we’re going to prepare a distinctive dish, pabda paturi (with taro/ kochu/alvi leaves) and pabda bhappa. One of my favorites. This time, I am going to make it a little bit unique. This is gonna smell and look delicious.
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Pabda Paturi (with Taro/ kochu/Alvi leaves) and Pabda Bhappa is one of the most popular of current trending foods in the world. It’s easy, it’s quick, it tastes yummy. It’s enjoyed by millions daily. Pabda Paturi (with Taro/ kochu/Alvi leaves) and Pabda Bhappa is something which I’ve loved my whole life. They are nice and they look fantastic.
To begin with this particular recipe, we must prepare a few ingredients. You can cook pabda paturi (with taro/ kochu/alvi leaves) and pabda bhappa using 12 ingredients and 5 steps. Here is how you cook that.
The ingredients needed to make Pabda Paturi (with Taro/ kochu/Alvi leaves) and Pabda Bhappa:
- Get 500gms- Pabda fish
- Take 35gms - Yellow and black mustard (mixed)
- Make ready As needed Taro/ Kochu /Alvi leaves (enough to wrap the fishes)
- Get as per taste Salt
- Prepare 2 + 2 tbsps + 2-3tbsps more Mustard oil
- Take 1 tbsp Aam Kasundi (Bengali mango mustard sauce)(optional)
- Prepare 1 tsp Turmeric
- Make ready 25 gms (gross weight) Ginger (make it into paste)
- Get 2 tbsps Curd
- Make ready as required Green / red raw Chillies as preferred by you (4/5 or more)
- Make ready as needed Little Water to grind the mustard seeds
- Take as per need Water to steam in a steamer (I use MOMO steamer)
They are one type of catfish. They generally live in clean freshwater. Add sajne (moringa) leaves, kochu (taro) leaves and pui shaak (Malabar spinach) together in a half litre or a bit more water. Cooked fish with shidal bhorta (greater rangpur).
Steps 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!!!
Shidal is prepared by wrapping small fishes with taro leaf and keeping it under soil after inserting in a clay pot. Colocasia, Taro, Elephant ear, Eddo, Dasheen, Arbi or Arvi. Devil's Ivy leaves are heart-shaped and are similar to Heartleaf Philodendrons, so the plant often gets confused with Philodendrons, even in stores. Other common names include Golden Pothos, Ceylon Creeper, Hunter's Robe, Ivy Arum, Money Plant, Silver Vine, Solomon Islands Ivy, Taro Vine, Marble. While the signature dish of the restaurant is kochu patta chingri bhapa (steamed prawns with yam), the menu also has mouth watering dishes like kaski fish chachori, mocha chingri ghonto, bhetki paturi, bhetki bhapa, hilsa curry with mustard, bhapa hilsa, jumbo chitan peti, pabda bori, bagun Jhal, chital.
So that’s going to wrap it up for this special food pabda paturi (with taro/ kochu/alvi leaves) and pabda bhappa recipe. Thanks so much for your time. I am sure you will make this at home. There’s gonna be interesting food in home recipes coming up. Remember to save this page in your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!
