Ingredients
- Bhetki fillets – 4 pieces
- Mustard seeds – 2 tbsp (yellow or black, or a mix)
- Poppy seeds (optional) – 1 tbsp
- Green chilies – 4–6 (adjust to taste)
- Mustard oil – 4–5 tbsp
- Turmeric powder – ½ tsp
- Salt – to taste
- Banana leaves – 4 pieces (big enough to wrap each fillet)
- Thread or toothpicks – to secure wraps
Preparation
- Prepare Mustard Paste: Soak mustard seeds (and poppy seeds, if using) in warm water for 15–20 minutes. Grind with green chilies, a pinch of salt, and a splash of water to a smooth paste.
- Marinate Fish: Mix the mustard paste with turmeric, salt, and 3 tbsp of mustard oil. Coat the bhetki fillets well with this mixture. Let it marinate for at least 20–30 minutes.
- Prepare Banana Leaves: Pass the banana leaves lightly over an open flame or hot tawa for a few seconds to soften them (this prevents tearing). Cut into squares large enough to wrap the fish.
- Assemble: Place one marinated fish fillet on a banana leaf, drizzle some extra mustard oil and place a slit green chili on top. Fold the banana leaf into a packet and tie with thread or secure with a toothpick.
- Cook: Pan method: Heat a non-stick pan, add a few drops of oil, place the wrapped packets, cover with a lid, and cook on low heat for 15 minutes (flip halfway if needed).
To Serve: Carefully open the banana leaf parcels and serve hot with steamed rice.