- PREP TIME 20 MINS
- COOKING TIME 45 MINS
- SERVES 5
- 1 kg Bhekti Fish ((cut into 6 to 8 pieces) )
- 1 tablespoon poppy ((posto/khus khus) )
- 2 teaspoons Black mustard
- 3 tablespoons White mustard
- 1 cup Grated coconut
- 4/6 Green chilly
- 1 teaspoon Turmeric powder
- 4 mustard oil Mustard oil
- Salt To taste
- Banana leaf
- Banana leaf
To get the right mix of marinade soak white mustard seeds, black mustard seeds and poppy seeds separately in warm water for about 30-40 minutes. Once it’s soaked, grind it to make a delicious yummy paste."
Add 2-3 tablespoons of this paste to the grinder, a pinch of turmeric powder, 2-3 tbsp of grated coconut, 1-2 green chilies, 1 tbsp of mustard oil, and some salt to make a nice marinade. "
Take the banana leaves and add 1-2 tbsp of the paste to the banana leaves. Add a dash of mustard oil to the paste and place the bhakti fish fillet on top of the paste. Add 1-2 tbsp of paste on top of the fish fillet. Place 1 green chilly on top and add a little bit of salt. Wrap it with the banana leaf and tie it with a cotton string and make it a parcel."
Heat the frying pan and add some water into it. Also add 1-2 tsp of mustard oil and mix it. Keep it on a low flame and then place the fish fillet parcels in the pan. Keep it covered and let it cook for about 7-10 minutes on onside and turn it over for the other side to cook. "
Once the fish is cooked, open the parcel and plate it. You could add some mustard sprout, edible flowers, coriander leaves, pudina for garnishing. Serve it hot. Enjoy! "
- Heat the banana leaves directly in a low flame so that it becomes flexible and easy to wrap.
- Wipe the banana leaves with a dash of mustard oil before you start placing the paste so that it does not get stick to the parcel.
- The fish fillet parcels could be either fried on a frying pan or cooked in a steamer as per your convenience.