Calcutta Street brings a Bengali home dining experience to London. The first permanent space from Shrimoyee Chakraborty, Calcutta Street follows a string of successful pop-ups. Here, the chef’s recipes have been passed from mother to daughter for generations and are generally family recipes, albeit made with some of the best British ingredients available. One particular menu highlight is Chakraborty’s fish paturi – a Bengali fish dish, featuring whole sea bass that’s wrapped in banana leaves and steamed.
Ingredients
Whole sea bass, skinned
Gondhoraj Lebu (Indian lemon), zest of one
Gondoraj Lebu, juice of one
Whole mustard paste, 1 tbsp
Grated coconut, 1tbsp
Mustard oil, 1tbsp
Fresh cream, 1tbsp
Fresh green chilli paste
Fresh coriander leaves
Banana leaves
Salt
String
Method
Marinade the fish with lemon juice and salt for 15 minutes.
Place the marinated fish on the banana leaf.
Mix the fresh cream, mustard oil, mustard paste, fresh green chilli paste and grated coconut together in a bowl.
Pour this paste on to the fish.
Sprinkle the zest of lemon on top.
Wrap up the fish in banana leaves and tie it with string.
Steam it for 7 minutes.
Open the string and sprinkle some freshly chopped coriander.
Serve hot with steamed rice.
Ingredients
- Whole sea bass, skinned
- zest of one Gondhoraj Lebu (Indian lemon)
- 1 Gondoraj Lebu juiced
- 1 tbsp Whole mustard paste
- 1 tbsp Grated coconut
- 1 tbsp Mustard oil
- 1 tbsp Fresh cream
- Fresh green chilli paste to taste
- Fresh coriander leaves
- Banana leaves
- Salt to taste
- String
Instructions
- Marinade the fish with lemon juice and salt for 15 minutes
- Place the marinated fish on the banana leaf
- Mix the fresh cream, mustard oil, mustard paste, fresh green chilli paste, and grated coconut together in a bowl
- Pour this paste on to the fish
- Sprinkle the zest of lemon on top
- Wrap up the fish in banana leaves and tie it with string
- Steam it for 7 minutes
- Open the string and sprinkle some freshly chopped coriander
- Serve hot with steamed rice
