
We use cookies. By continuing to browse the site you are agreeing to our use of cookies. Find out more
Prep Time
30 min
Cuisine
Indian
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
We send you everything you need to cook amazing recipes like this, delivered right to your door. Leave the planning to us!
We send you everything you need to cook amazing recipes like this, delivered right to your door. Leave the planning to us!
Percentages are based on an adult's daily intake
Typical Values | per 100g | per serving |
---|---|---|
Energy | 715 kJ 171 kcal |
2127 kJ 509 kcal |
Fat of which saturates |
7.3 g 5.8 g |
21.9 g 17.4 g |
Carbohydrate of which sugars |
16.2 g 2 g |
48.3 g 6 g |
Fibre | 2.6 g | 7.7 g |
Protein | 9 g | 26.8 g |
Salt | 0.19 g | 0.58 g |
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.
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
Once cooked, remove from the heat and keep covered until serving
Meanwhile, peel and finely chop the garlic
Cut the green chilli[es] in half lengthways, deseed (scrape the seeds out with a teaspoon) and chop finely
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!
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
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
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
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
Cut the remaining lime into wedges
Serve the Bengali mustard fish (with the sauce), alongside the fragrant rice and the carrot & coriander salad
Garnish with a wedge of lime
Enjoy!