Macher paturi

Method

1. 1 Soak mustard seeds for 30 minutes, then blend them with grated coconut, green chilies, and turmeric to make a thick sauce.
2. 2 Paturi sauce is thick and clings to the fish because it contains grated coconut, unlike the bhapa version which only has mustard and yogurt, making it thinner.
3. 3 Marinate the fish fillets in the sauce for 20 minutes with salt and lemon juice.
4. 4 Heat the banana leaves over a fire for 10 seconds to make them pliable, then brush mustard oil onto the surface of the leaves.
5. 5 Wrap each piece of fish with the sauce into a flat package and tie it with string.
6. 6 Place the wrapped leaves on a cast iron pan for 8 minutes on each side, until the leaves are slightly charred; the smell of charred leaves is the difference compared to steaming.

With an appliance

• Oven 50 min

  Replace step 6: bake in the oven at 210 degrees for 22 minutes; if the banana leaves don't char, add 10 ml of mustard oil and brush it onto the leaves.