Paatot Diya

1. 1
   prep · ~15 min

   Prepare the banana leaves and mustard paste.

   1.Quickly pass each banana leaf over an open flame until it turns bright green and becomes pliable.

   2.Soak mustard seeds in 2 tbsp water for 15 minutes, then grind to a smooth paste with a mortar and pestle.
2. 2
   mix · ~2 min

   Make the mustard marinade.

   1.In a bowl, mix the ground mustard paste, minced garlic, 2 tbsp mustard oil, lemon juice, turmeric powder, and salt.

   2.Stir until you have a uniform, fragrant yellow paste.

   TIPEnsure the paste is not too runny — you want it to generously coat the fish.
3. 3
   prep · ~10 min

   Coat the fish steaks.

   1.Pat the fish steaks completely dry with a kitchen towel.

   2.Rub the mustard marinade all over each steak, ensuring it gets into the slits.

   3.Slip a slit green chili onto each piece of fish. Let them rest for 10 minutes.

   TIPDon't marinate too long; the lemon juice will start to cook the delicate fish.
4. 4
   assemble · ~5 min

   Wrap the fish in banana leaves.

   1.Place one marinated fish steak in the center of a banana leaf piece.

   2.Drizzle a little extra mustard oil on top.

   3.Fold the leaf over the fish to create a tight, secure parcel. Tie it with a piece of kitchen twine.

   TIPWrap tightly to trap all the steam and aroma inside.
5. 5
   steam · ~20 min

   Steam the parcels.

   1.Bring 2 cups of water to a rolling boil in a steamer or a large pot fitted with a trivet.

   2.Arrange the banana leaf parcels on the steaming rack.

   3.Cover and steam over medium heat for 15 to 20 minutes.

   TIPThe parcels should puff up slightly when cooked. Do not overcook or the fish will turn rubbery.
6. 6
   serve · ~1 min

   Serve the steamed fish.

   1.Carefully transfer a parcel to each plate.

   2.Serve immediately, letting each person unwrap their own banana leaf to enjoy the earthy aroma.

   TIPServe with plain steamed rice to soak up the juices.

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