Macha Patrapoda

Instructions

1. 1

   Prepare the Mustard Paste

   • Drain the soaked mustard seeds.
   • In a grinder, combine the drained mustard seeds, garlic cloves, green chilies, and cumin seeds.
   • Add 1-2 tablespoons of water and grind to a smooth, thick paste. Add water gradually to avoid a runny consistency. Set aside.
2. 2

   Marinate the Fish

   • Wash the fish steaks thoroughly and pat them completely dry with a paper towel.
   • In a mixing bowl, combine the ground mustard paste, turmeric powder, salt, and 2 tablespoons of mustard oil. Mix well to form the marinade.
   • Generously coat each fish steak with the marinade, ensuring all sides are covered.
   • Let the fish marinate for at least 15-20 minutes to absorb the flavors.
3. 3

   Prepare the Banana Leaves

   • Wash the banana leaf pieces under running water and wipe them dry.
   • Gently run each leaf piece over a low open flame for 10-15 seconds per side. This wilting process makes them pliable and prevents them from tearing when folded.
4. 4

   Wrap the Fish Parcels

   • Lay a wilted banana leaf on a flat surface, shiny side down.
   • Place one marinated fish steak in the center.
   • Spoon any remaining marinade over the fish.
   • Fold the leaf from all four sides to create a neat, sealed rectangular parcel. Secure with a toothpick or a piece of cotton thread if necessary.
   • Repeat for all the fish steaks.
5. 5

   Cook the Patrapoda

   • Heat a heavy-bottomed pan or tawa over low-medium heat. Add the remaining 2 tablespoons of mustard oil.
   • Carefully place the wrapped fish parcels on the pan, seam-side down.
   • Cover the pan and cook for 8-10 minutes on low heat. The leaf will start to char and release a smoky aroma.
   • Gently flip the parcels and cook for another 8-10 minutes on the other side, covered, until the leaves are dark brown and charred in spots.
   • The fish is cooked when it's opaque and flakes easily. You can carefully open one parcel to check.
6. 6

   Serve

   • Remove the parcels from the pan and let them rest for a minute.
   • Serve the Macha Patrapoda hot, directly in their leaf parcels, alongside steamed rice to savor the authentic aroma and flavor.