Bhetki paturi, or bhetki machh'er kolapaturi, is a relatively new entrant in the Calcutta food scene. Ilish was the de facto fish for kola paturi, until rising prices and the challenges of picking out fine bones at wedding buffets while also trying to maintain at least the pretense of friendly conversation led to boneless bhetki fillets replacing ilish for catered events.

The fish fillets, smeared in thick mustard paste, can be individually wrapped in small parcels or can cooked all together, layered, in a larger leaf parcel—either steamed or pan fried on low heat. In this video we have shown you a few variations on the basic paturi marinade. We also decided to go out to the garden and cook the paturi on a clay oven over coal fire. This gives the paturi an undertone of smokiness, which is great for a white, non-oily fish like bhetki. We were inspired to try this on a clay stove after seeing Koyel Roy's Instagram post: [ Ссылка ].

The fourth variation shown here is based on a recipe we found in the book "Rakamari Amish Ranna" by Renuka Debi Chowdhurani (🛒 [ Ссылка ])


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