This recipe of bengali steamed fish wrapped in banana leaf is developed by Chef Anuroopa for Jaipur Modern Kitchen, Rajasthan. It's cooked using the special raw mango mustard chutney-cum-cooking paste co-created under Legacy Kitchen Series.
Ingredients:- 250 gms Fish fillet (bekti/ Indian sole/ sea bass/Grouper)
- 2 tbsp kasundi
- 2 tbsp Poppy seeds (pre-soaked in water and made into a paste)-Optional
- 3 tbs fresh desiccated coconut or dry coconut powder
- 2 tbsp Mustard oil
- 1tsp lemon juice
- Salt to taste
- 2 Banana leaves
- 2 Green chillies, deseeded and split into halves
- Cooking twine
- Steam the banana leaves in a steamer
- Remove the centre stem
- Smear on side of the leaves with mustard oil
- Mix the desiccated coconut (Or coconut powder), poppy seeds paste, aam kasundi , lemon juice, salt if needed and mustard oil
- Make a thick paste and keep aside
For fish marinate:
- Marinate with pinch of salt, pinch of turmeric and 1 tsp of mustard oil
- Set aside for 10 mins
To assemble:
- Take a leaf
- Place 1 tbsp of the cooking paste
- Put the marinated fillet of fish on top
- Take another tbsp of the paste and cover the top with the paste
- Wrap the banana leaf into a sealed parcel and tie with a cooking twine
- Heat water in a steamer
- Place the dimsums basket along with 2-3 parcels inside
- Close the lid and steam for 8-10 mins
- Serve piping hot
