Back to 4 servings fish 6 pieces hilsa (ilish) fish pieces, about 100-125 g each, cleaned 1 tsp turmeric powder salt, to taste, plus extra for the paste paste 1 tbsp yellow mustard seeds, soaked 15 minutes in warm water 1 tbsp black mustard seeds, soaked 15 minutes in warm water 1 tbsp poppy seeds, soaked 15 minutes in warm salted water 0.5 cup fresh grated coconut 6 green chilies, 4-5 for the paste, 1 per parcel 2 oz plain yogurt or curd, about 50 g 4 tbsp mustard oil, kachi ghani if available, divided wrap 6 pieces banana leaves, about 10 x 10 inches each; or large pumpkin or bottle gourd leaves cotton string or toothpicks, to seal the parcels 2 tbsp mustard oil, for pan frying
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1 Step 1: Rinse the fish pieces well, pat dry, and rub them with the turmeric and half a teaspoon of salt. Set aside for about 15 minutes.2 Step 2: Place the yellow and black mustard seeds in a bowl of warm water, and put the poppy seeds in a separate bowl of warm salted water. Leave both to sit for 15 minutes, then pour off the liquid.3 Step 3: Put the drained mustard and poppy seeds in a grinder along with the coconut, 4-5 green chilies, salt, and a small pinch of turmeric. Blend to a thick, coarse paste, sprinkling in a little water only when the mixture won't turn.4 Step 4: Mix in 3 tablespoons of mustard oil and the yogurt until the paste is smooth and thick, not watery.5 Step 5: Soften the banana leaves by passing them briefly over a low flame or dipping them in warm water, then wipe clean and cut into rectangles large enough to wrap one fish piece.6 Step 6: Spread a tablespoon of paste on a leaf, lay a fish piece on it, spoon another tablespoon over the fish, and top with a slit green chili and a few drops of mustard oil.7 Step 7: Fold the leaf firmly around the fish and tie it with cotton string or secure with toothpicks. Repeat with the remaining pieces.8 Step 8: Heat 2 tablespoons of mustard oil in a heavy pan over low heat. Place the parcels in a single layer, cover, and cook for about 10 minutes, then flip and cook 10 minutes more until the leaves are charred and the fish is cooked through.9 Step 9: Open the parcels at the table and serve hot with steamed rice.getsaucepan.com/r/a20d7b7e-a8e2-515f-9acf-3d6479b3d698
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