Recipes of popular Bengali dishes fresh from the kitchen

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Main ingredients:
4 pieces hilsa/ilish fish (cleaned); 11/2 tsp brown mustard seeds; 11/2 tsp yellow mustard seeds; 2 tsp coconut paste; 6 green chilies; 4 tbsp mustard oil; 4 pieces banana leaves (30*30 cm each leaf); cotton thread.





Spices:

  • 1 tsp turmeric powder
  • ½ tsp chili powder
  • Salt to taste.

Steps:
  1. Marinate the fish with ½ tsp salt and ½ tsp turmeric powder. Leave it for at least 10 minutes.
  2. Make a paste of brown mustard seeds, yellow mustard seeds and coconut along with 2 green chilies.
  3. Add ½ tsp turmeric powder, ½ tsp chili powder, salt and 4 tbsp mustard oil to it. Mix well. Rest it for 10 minutes.
  4. Now pour the mixture over the fish and gently coat each piece with the paste. Marinate it for at least half an hour.
  5. Meanwhile, cut the banana leaves in above mentioned sizes and wash thoroughly.
  6. Now heat a pan and dry roast each leaf on medium heat for about 1 minute (30 sec for each side). This will help in folding the leaf smoothly, otherwise the leaf will start cracking when folded.
  7. Slit green chilies and keep aside.
  8. Now take one leaf and put 1 tsp of mustard paste in the middle of the leaf from the marination and place one fish on it. Put another spoon of mustard paste on the fish and finally set one slit green chili on the top of it.
  9. Now wrap it completely with the leaf.
  10. Tie it with the cotton thread (not so tightly). Keep aside and in this way prepare the other pieces.
  11. There are two ways to get the final product.
Process 1:
  1. Heat oil in a pan/tawa and place two wraps in one batch on the pan.
  2. Cover the pan and cook it on low flame for 7 minutes each side.
  3. Open the lid, flip it and cook on low flame for another 7 minutes with the lid on.
  4. Take them out of the pan and in this way make another batch.
Process 2: In the oven
  1. Preheat the oven for 15 minutes in 190 degree Celsius or 375 F.
  2. Place the wraps on a baking tray and bake in 190 C or 375 F for 25 minutes [don't need to flip].
Cut the thread, open the wrap and serve with plain rice. 
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