Fish is an integral part of the delectable Bengali cuisine. One generally associates fish with the identity of the Bengali people. The preparation of fish is both diverse and unique and adds a distinct charm to the Bengali cuisine. A Bengali meal is unthinkable without the presence of fish which may range from the simple to cook Maccher Jhol to the more elaborate Hilsa preparations. Mouth watering fish delicacies are served during festivals and special occasions.

A favorite preparation of the Bengalis is Elish macher paturi (hilsa with mustard smoked in banana leaves)   

The ingredients for this extremely delicious fish preparation includes the following,

• 7 to 8 pieces of hilsa,
• 1 1/2 tablespoons of mustard paste very finely ground, 1/2 tablespoon turmeric paste,   
• 1/2 teaspoon chili paste , 100 grams of mustard oil.
• 4-5 green chilies, washed and slit, 4-5 banana leaves halved.

 Procedure: 

First the pieces of fish must be placed in a flat dish. Next masala pastes and salt should be added.

After this the fish and masala pastes should be mixed together.

Then mustard oil and green chilies should be added and mixed once more.

2 to 3 banana leaves one on top of the other and another 2-3 leaves crosswise over the first ones should be placed on the tawa or iron griddle.

Subsequently the masala coated fishes should be placed in the center of the leaves.

After this additional oil and masala should be poured on the top.

The banana leaves should be folded like a packet and tied with a string.

The tawa or the girdle should be positioned on hot fire and cooked for 20-25 minutes.

Next the tawa should be removed and the packet positioned on a bigger platter.

It should then be untied and served hot with rice.

If the dish has to be prepared using the Microwave, the same procedure described above should be adopted but separate packets should be positioned in a flat dish and cooked for     

15-20 minutes in moderate heat