Fish steamed in banana leaf (Tripura home style)
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Small fish or fish pieces rubbed with mustard, chilli and turmeric, wrapped in banana leaf and cooked on a pan or over embers.
Region: TripuraOccasion: Everyday and festive mealsTime: 40 minServes: 4Non-vegetarian
Ingredients
- 500 g small fish or pieces of rohu or catla
- 2 tbsp mustard seeds, soaked and ground with 2 green chillies
- ½ tsp turmeric
- 2 tbsp mustard oil
- 4 green chillies, slit
- Salt to taste
- 2–3 pieces of banana leaf, softened over a flame
Method
- Rub the fish with salt and turmeric and set aside for 10 minutes.
- Mix the mustard paste with mustard oil and a little salt, and coat the fish well.
- Place portions on banana leaves with a slit green chilli each, fold into parcels and tie with thread.
- Cook the parcels on a covered, lightly oiled pan on low heat for 15–20 minutes, turning once, or bury them in hot embers.
- Open at the table and eat with hot rice.
History
Rivers, ponds and paddy fields in Tripura provide plenty of fish, and both tribal and Bengali households cook fish wrapped in leaves.
Significance
Leaf-wrapped fish is a simple way to cook fish in its own juices and is common at home meals across the State.