This mustard-baked fish, known as Macher Paturi, hails from the Bengal region on India's eastern coast. Traditionally steamed in banana leaves, you'll recreate the effect using a parcel of baking paper. Serve with clove-infused rice and a carrot & nigella seed salad. (Gluten and dairy-free, suitable for coeliacs.)
Prep Time
30 min
Cuisine
Indian
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2 x 100g basa fillets<span class="strong">†</span>
1 carrot
1 wholegrain mustard pot (21g)<span class="strong">†</span>
1g whole cloves
1 green chilli
Typical Values
per 100g
per serving
Energy
716 kJ 172 kcal
2129 kJ 511 kcal
Fat of which saturates
7.3 g 5.8 g
21.6 g 17.2 g
Carbohydrate of which sugars
16.9 g 2 g
50.1 g 5.9 g
Fibre
2.5 g
7.3 g
Protein
8.8 g
26.3 g
Salt
0.19 g
0.58 g
*Gousto’s nutritional information only applies to ingredients supplied by Gousto. The cooking process and additional ingredients added at home (listed under “What you’ll need”) will affect total values.
In addition to the recipe specific allergen information provided, due to production and packing methods Gousto boxes may also contain low levels of the following allergens: Cereals containing gluten; Crustaceans; Eggs; Fish; Peanuts; Soya; Milk; Nuts: almonds, hazelnuts, walnuts, cashews ,pecan nuts ,brazil nuts, pistachio nuts, macadamia nuts; Celery; Sesame; Sulphur dioxide and Sulphites; Lupin; Molluscs; Mustard.
Cooking Instructions
Instructions for 2 people (double for 4)
1
Preheat the oven to 200°C/ 180°C (fan)/ 400°F/ Gas 6
Boil a kettle, then add the basmati rice, a pinch of salt, the cloves and 250ml [500ml]cold water to a pot with a lid and bring to the boil over a high heat
Once boiling, reduce the heat to very low and cook, covered, for 10-12 min or until all the water has absorbed and the rice is cooked
2
Once cooked, remove from the heat and keep covered until serving
Meanwhile, peel and finely chop the garlic
Cut the greenchilli[es] in half lengthways, deseed (scrape the seeds out with a teaspoon) and chop finely
3
Add the wholegrain mustard, cumin seeds, yellow mustard seeds, chopped garlic, chopped chilli (can't handle the heat? Go easy!) and a generous pinch of salt to a pestle & mortar and grind to form a smooth paste
Add 2 tbsp [4 tbsp]vegetable oil and mix well – this is your mustard mixture
Tip: Alternatively blitz together in a food processor!
4
Place the coconut cream sachet[s] in a mug and cover with boiled water
Leave for 1 min to soften the naturally hard cream, then remove from the mug
Add the ground turmeric and softened coconut cream to the mustard mixture and give everything a good mix up – this is your Bengali mustard paste
5
Cut 4 [8] pieces of baking paper (or tin foil) approx. the size of A3 sheets of paper
Lay each basa fillet in the middle of 2 pieces of paper (doubling it up prevents any leakages!) and add the parcels to a baking tray
Spoon the Bengali mustard paste over each fillet evenly
Scrunch the edges of the baking paper together around the basa to form a sealed parcel
6
Put the baking tray in the oven for 10 min or until the fish is cooked through and turns opaque
Meanwhile, peel and grate the carrot[s]
Chop the coriander, finely (including the stalks)
Cut the lime[s] in half
7
Add the grated carrot,nigella seeds and chopped coriander to a bowl with the juice of 1/2 [1]lime, a drizzle of olive oil and a generous pinch of salt
Give everything a good mix up – this is your carrot & coriander salad
8
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