Paturi Maach
A delightful traditional recipe from West Bengal, fish marinated in mustard paste and cooked by wrapping in banana leaves.

- Indian

Cooking Time

-15 Min

Preparation Time

- 25 Min


  • 2 Banana leaves
  • 2 cucumbers, sliced, Salt to taste
  • 1-2 tsp mustard oil
  • 4-5 water chestnuts
  • FOR marinade
  • ½ cup Yogurt
  • 2 tbsp kasundi
  • 1 tbsp ginger-garlic paste
  • 1 tsp Green chilli paste
  • Few coriander leaves
  • Salt to taste
  • 1 rohu fish
  • FOR salad
  • 5-6 Grapes chopped
  • Few coriander leaves
  • FOR garnish
  • Lemon
  • coriander leaves


  1. 1

    For marinade, whisk yogurt, kasundi, ginger-garlic paste, green chilli paste, chopped coriander leaves, and salt in a bowl.
  2. 2

    Marinate rohu fish in the marinade for 10 to 12 min.
  3. 3

    On a banana leaf, arrange cucumber slices and sprinkle salt.
  4. 4

    Drizzle mustard oil and place marinated rohu fish and wrap the leaves.
  5. 5

    Steam the wrapped rohu fish and water chestnuts for 15 min.
  6. 6

    For the salad, combine steamed water chestnuts, chopped grapes, cucumber, salt, and coriander leaves in a bowl.
  7. 7

    Serve paturi maach with the prepared salad and cucumber slices.
  8. 8

    Garnish with a slice of lemon and coriander leaves.
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Ranveer Brar


Ranveer's fascination with food began on the streets of Lucknow. One of India's youngest executive chefs when he headed the kitchen at The Claridges, New Delhi, he has also spearheading Taj Group properties like Goa-based restaurants Morisco, Il Camino and Fishtail. This globe-trotting award-winning chef paints in his free time.

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