Podi Fish Paturi: Let the Banana Leaf Hold the Flavour

A banana leaf parcel keeps the fish and its coating together while it cooks. Open it at the table and the warm coconut-spice aroma arrives before the first bite.

This is a paturi-inspired podi variation. It uses coconut, curd and Andhra Podi rather than presenting itself as a traditional mustard-based Bengali paturi recipe.

Ingredients for 4 parcels

Prep: 25 minutes, plus 20 minutes refrigerated marinating. Cooking: about 15 to 20 minutes, depending on thickness.

• 500 g boneless fish fillets, divided into 4 pieces about 2 cm thick
• ⅓ cup freshly grated coconut, about 30 g
• 3 tablespoons thick plain curd
• 2 teaspoons Rapidli Andhra Podi to start
• 1 teaspoon grated ginger
• 1 teaspoon lemon juice
• 2 teaspoons oil, plus a little for the leaves
• 4 clean food-safe banana leaf pieces, about 25 cm square
• Plain undyed kitchen cotton string
• Salt only if needed

Use fish suitable for steaming, such as a firm boneless white fish. Check carefully for pin bones. Keep raw fish and its utensils separate from ready-to-eat food.

Prepare a soft coating

1. Blend the coconut with the curd, podi, ginger, lemon juice and 2 teaspoons oil into a thick paste. It should cling to the fish rather than run off.
2. Before the paste touches raw fish, taste a little and decide whether it needs salt. Andhra Podi already brings salt and heat.
3. Pat the fish dry, coat it with the paste, cover and refrigerate for 20 minutes. Don’t leave it marinating on the kitchen counter.

Make the leaves flexible

Wash the leaves and wipe clean. Remove a thick central rib if it stops them folding. To soften, briefly dip each piece into hot water using tongs, then drain and dry. Handle carefully.

The leaf should bend without splitting. If it tears, overlap another clean piece underneath. Keep the parcel large enough to fold without pressing the paste out.

Wrap and steam

1. Lightly oil the centre of each leaf. Place one fish piece and its share of paste in the middle.
2. Fold opposite sides over the fish, then fold in the ends to make a snug packet. Tie gently with plain kitchen cotton string. Don’t use coloured craft string or plastic ties.
3. Bring water in a steamer to a steady simmer. Put the parcels seam-side down on the rack, above the water. Leave space for steam to move.
4. Cover and steam for about 15 to 20 minutes. Thickness changes the timing. Carefully open one parcel, keeping your hands away from escaping steam, and check the thickest part with a food thermometer.
5. Fish should reach 63°C / 145°F internally. If it hasn’t, refold and continue steaming. Check more than one parcel when sizes differ.

Open carefully and serve

Lift the packets onto plates and let the strongest steam subside before opening. Remove the string and fold the leaf back. Eat the fish and sauce, not the leaf.

Plain rice is a good partner. There’s enough happening in the coating without adding another heavy seasoning.

If the coating turns watery

Thin curd and wet fish can loosen it. Next time, use thick curd and pat the fish dry. A little liquid inside a steamed packet is normal; serve it with the rice.

For a different method, see our tawa fish fry. The podi usage guide has more ideas. This recipe contains fish and milk; check the pouch for further allergens.

Temperature reference: USDA FSIS safe minimum internal temperature chart.