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Here’s the traditional Lau Pata Diye Ilish Paturi (Hilsa wrapped in bottle gourd leaves) recipe — a rustic Bengali-style preparation that gives a milder, earthy flavour than banana leaf paturi. 🌿🐟

🌾 Ingredients:

Hilsa (Ilish) pieces – 4 to 6

Fresh bottle gourd (lau) leaves – 8 to 10 (tender ones preferred)

Mustard seeds – 3 tbsp (mix of black & yellow, optional)

Green chilies – 5–6

Grated coconut – 2 tbsp (optional)

Turmeric powder – ½ tsp

Salt – as required

Mustard oil – 4 tbsp

Thread or toothpicks – for tying the wraps

🫕 Preparation Steps:

Make the mustard paste:

Soak mustard seeds and 2–3 green chilies in a little water for 15–20 minutes.

Grind them (with a pinch of salt and 1–2 tsp water) into a smooth paste.

Optionally, add grated coconut while grinding for a richer flavour.

Prepare the marinade:

In a bowl, mix the mustard paste with turmeric powder, salt, and 2 tbsp mustard oil.

Add slit green chilies if you like it spicier.

Marinate the fish:

Coat the Hilsa pieces evenly with this mustard mixture.

Let them rest for about 20–30 minutes.

Prepare the lau leaves:

Wash the lau leaves thoroughly.

Steam them lightly or hold them over an open flame for a few seconds to make them soft and flexible.

Wrap the fish:

Place one marinated Hilsa piece on a lau leaf.

Drizzle a few drops of mustard oil and add a green chili on top.

Fold the leaf neatly to make a small parcel.

Tie it with thread or secure with a toothpick.

Cook the paturi:

Pan method: Heat a tawa or flat pan, drizzle a little mustard oil, and place the parcels.
Cover and cook on low flame for 10–12 minutes on each side.

Steaming method: You can also steam the parcels for about 15 minutes.

Serve:

Serve hot with steamed rice. The mild taste of lau pata and the sharpness of mustard blend beautifully. 🍚✨