Patot diya mas (fish in banana leaf)
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Fish coated with mustard paste and spices, wrapped in banana leaf and cooked on a pan or over embers.
Region: AssamOccasion: Everyday and special mealsTime: 35 minServes: 4Non-vegetarian
Ingredients
- 500 g fish pieces or small whole fish
- 3 tbsp mustard seeds, soaked and ground with 2 green chillies
- ½ tsp turmeric
- 1 small onion, finely chopped
- 1 tbsp garlic paste
- 2 tbsp mustard oil
- Salt to taste
- Banana leaves, softened over a flame
Method
- Mix the mustard paste, turmeric, onion, garlic, mustard oil and salt.
- Coat the fish well with the mixture.
- Place the fish on banana leaf, fold it into a parcel and tie it with thread or a strip of leaf.
- Cook the parcels on a covered pan on low heat for 15–20 minutes, turning once, or bury them in hot embers.
- Open the parcels at the table and serve with rice.
History
Cooking food in banana leaf over the kitchen fire is an old Assamese method, used for fish, meat and vegetables.
Significance
The leaf keeps the fish moist and adds flavour. It is a favourite way of cooking freshly caught fish.