Bhetki macher Paturi

Sharing with you, Few dishes I am totally in love with, and this one had to top the list. What's better than a bone less fish with the traditional mustard and coconut seasoning for a bong. It's difficulty level is medium but it's worth all the labour you put in. I sticked to the traditional paturi recipe, (for a change), but it's damn perfect I just dont want to change anything about it.

Ingredients:

bhetki (sheephead) fish - 1   kilogram (20 medium size pieces)big banana leaf - 4-5
grated coconut - 2   cup
mustard seeds (paste) - 200   gramsmustard oil - 8   tablespoonsalt to taste
turmeric powder - 1  teaspoon
green chilies - 10
thread (preferably thick, to make tying easier)

Method

1. Take about 1 kg of boneless bhetki fish cut into medium sized pieces (20-22).
2. Take mustard seeds and chilies in a grinder along with 4-6 tsp of water to make a thick paste. 
3. Mix grated coconut, salt ,turmeric powder and mustard oil to this paste.
4. Coat the fish pieces in this paste from both sides and wrap it in a banana leaf. (One at a time).
5. Fold the banana leaf to wrap the content from all sides and tie with a piece of thread or a toothpick. Repeat the process for all the fish pieces.
6. Steam them for about 30 minutes. (You can use a steamer or idly maker for this). OR
7. Heat a frying pan coated with little mustard oil
8. Place the wrapped fish pieces on the heated pan and roast for 6-7 minutes covering the pan with a lid. Take off the lid to turn the wrapped fish pieces in order to roast the other side.
9. The baked fish and the gravy is taken out from the banana leaves and served as an appetizer. Steaming the fish in banana leaf makes it soft and adds to it flavours. Bon appetit!