This is a traditional Bengali delicacy where small river water fish is cooked in a banana leaf. It is a very simple and an easy recipe as too much of preparation is not required. All it needs is to mix all the ingredients and cook in a banana leaf on a low flame. And in just 20 minutes it is ready to be enjoyed with plain steamed rice.
It can also be steam cooked to perfection. These small river water fish can be substituted with anchovies too. They are especially prepared during special occasions. So check out the step by step pictorial recipe to prepare it.
- 200 gms. Morula maach (fish), cleaned and rinsed well
- 1 onion, chopped
- 4 garlic cloves, chopped
- 2 green chilies, chopped
- salt to taste
- 1/2 tsp. turmeric powder
- 1 tsp. red chili powder
- 1 tsp. roasted cumin powder
- 2 tbsp. mustard oil
- 2-3 tbsp. coriander leaves, chopped
- 2 tbsp. fresh coconut, grated
- 1 tbsp. mustard paste
- 1 tsp. lime juice
- banana leaves as required
Marinate the fish with a pinch of salt, turmeric powder and red chili powder for 5 minutes. Then mix with rest of the ingredients.
Now place a banana leaf on a pan and transfer the contents on it. Cover with another banana leaf and lid. Cook on a low flame for 8-10 minutes.
Flip it over and cook, covered for another 8-10 minutes. When done, switch off the flame and garnish with coriander leaves. Serve with hot steamed rice.
Marinate fish with a pinch of salt, turmeric powder & red chili powder
for 5 minutes.
Then mix with rest of the ingredients.
Now place a banana leaf on a pan & transfer the contents on it.
Cover with another banana leaf & lid. Cook on low flame for 8-10 min.
Flip it over & cook, covered for another 8-10 minutes.