Ingredients:
Serves 4
Banana leaves (each 10 in. x 10 in. approx.) 4 nos.
The basic idea is to cook the fish in a banana-leaf envelope. If you do not find banana leaves at your local grocers, you may use tender pumpkin leaves instead. However, the hallmark of this dish is its distinctive aroma, which only a banana leaf can lend.
Fish 500 gms. (8 pieces)
Any fatty fish without scale may be used. In India, typically Bowal, Pabda, Bhetki and Hilsa are used.
Cooking oil (mustard oil) 2 ½ tbsp.
Mustard oil lends a distinctive sharp aroma and is highly recommended.
Mustard paste 2 tbsp.
Ginger paste 1 tsp.
Green chilly paste 1 tsp.
Green chilly (sliced longitudenally into two) 2 nos.
Turmeric powder ½ tsp.
Salt to taste
Procedure:
Add all ingredients (except the banana leaves, of course) together and mix well. Thin out the rib running through the center of the banana leaf by slicing so that the leaf can rest flat on the frying pan.
Pre heat frying pan. Lay two leaves on the frying pan. Place fish-mix on the leaf. Place one leaf on top of the mix to cover the entire mix. Place lid on the frying pan. Cook on low flame for about 10 mins.
Remove cover. Place a large plate on top of the pan, and turn the pan upside down real fast, so that the contents of the pan are now transferred to the plate upside down.
Now there are two leaves on top of the mix, and one at the bottom. The topmost leaf will have burnt off considerably. Remove it. Place a fresh banana leaf on the pan. Transfer the entire content carefully from the plate to the pan. Replace lid and cook under low flame for about 10 mins.
Your Steamed Fish in Banana leaf is now ready. Serve hot with any form of rice, viz., fried rice, jeera rice, pulao, etc.
