It can be done using aluminium foil too, but the smell imparted by smoky banana leaves are the unique to this recipe.
- Bhetki Fillet – 6-8 pieces
- Mustard paste – 2 tbsp
- Poppy seed paste – 1 tbsp
- Fresh coconut – 2 tbsp
- Lemon juice
- Green chilli paste
- Banana leaves
Marinate the fishes with salt, turmeric and lemon juice for 15 minutes. Then add all the masala paste with a spoonful of mustard oil and mix thoroughly.
Keep aside for 30 minutes. Cut the banana leaves into 6X6 inch size and roast in microwave for a minute. The leaves will become soft and managable and you will be able to fold it.
Place one banana leaf on to a plate. Place one piece of fish onto it with the masalas..
Fold the leaf properly and tie with a string so that the parcel does not open up while cooking. Do it for all the pieces.
Place a tawa on the heat, and smear some oil. Now place the fish parcels onto the tawa and cook over low heat with the lid on.
After 10 minutes, flip the parcels to the other side and cook again for 10 minutes over low heat. The banana leaves should be burnt by then.
Remove from heat and keep warm. Donot remove the wrap. Let the person unwrap the parcel while eating.