Bhetki paturi is a traditional preparation of Bhetki fish, where basically well-marinated boneless vetki or bhetki fillets are wrapped up in banana leaf for making this recipe either by slow cooking in a greased pan or steamed up. Bengali cooking is known for its heavy use of mustard, especially when preparing fish that is not of sweet water origin, to counteract the 'fishy' smell of saltwater fish. This traditional fish dish tastes best when paired with a side of plain steamed rice. In frame:-
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Take 250 grams of Bhetki Fish and boil it with a little bit of salt. Take it out and remove the bones..bhetki will have less bones. If you have boneless bhetki, you can ignore this step and directly move to the next step. Make a mash of boiled fish with your fingers. If you are using boneless bhetki, then it will book in the pan with the masalas. In a frying pan, heat 2 tbsp of oil over medium to high heat. Start by frying one large chopped onion. Once they have just started to get some color, a
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