Sada Bhat with Bhetki Paturi

Ingredients

• 500 g Bhetki Fish Fillets (Cut into 4 equal, thick pieces)
• 4 large pieces Banana Leaves (About 10x10 inches each)
• 2 tbsp Black Mustard Seeds
• 2 tbsp Yellow Mustard Seeds
• 2 tbsp Poppy Seeds (Known as Posto)
• 4 tbsp Grated Coconut (Fresh or frozen)
• 3 tbsp Curd (Preferably sour, whisked well)
• 6 pieces Green Chilies (4 for paste, 2 slit for topping)
• 6 tbsp Mustard Oil (4 tbsp for marinade, 2 tbsp for drizzling)
• 1 tsp Turmeric Powder
• 1 tsp Salt (Adjust to taste)
• 0.5 tsp Sugar (Optional, to balance flavors)
• 2 tbsp Water (As needed for grinding the paste)

Instructions

1. 1

   Prepare the Banana Leaves

   • Wash the banana leaves thoroughly and pat them dry with a clean cloth.
   • Carefully trim away the hard central stem from each leaf piece.
   • To make the leaves pliable, gently run them over a low open flame for 10-15 seconds on each side. They will turn a glossy dark green. This prevents them from cracking when folded. Set aside.
2. 2

   Create the Marinade Paste

   • In a small bowl, soak the black mustard seeds, yellow mustard seeds, and poppy seeds in warm water for at least 20 minutes. Drain the water completely.
   • Transfer the soaked seeds to a grinder jar. Add the grated coconut, 4 green chilies, turmeric powder, salt, sugar, whisked curd, and 4 tablespoons of mustard oil.
   • Grind everything into a thick, smooth paste. Add 1-2 tablespoons of water only if necessary to help with grinding. Be careful not to over-grind, as it can make the mustard bitter.
3. 3

   Marinate the Fish

   • In a mixing bowl, place the bhetki fillets.
   • Pour the prepared mustard paste over the fish. Gently coat each fillet evenly on all sides with the marinade.