4 pieces of fish fillet (I used Rohu but this dish tastes best with Hilsa or Bhetki)
2 tsp kashundi for each parcel
2 tsp mustard oil for each parcel
Fresh coriander leaves chopped
Salt to taste
1 tsp turmeric powder
Slit green chillies
2 banana leaves
4 toothpicks for sealing the parcel
Wash and clean the fish fillets and marinate with little salt and turmeric powder. Keep aside for 30 minutes.
Wash the banana leaves thoroughly and then with the help of tongs, gently roast them on stove top till soft and wilted. If you are using a big banana leaf, you need to first cut it through the central rib and then again cut it through half so that you get 4 square leaves out of 1 whole big leaf. Keep the wilted leaves arranged on the kitchen counter and keep all the other ingredients handy.
Take one fish and place it on the leaf. Put the mustard paste and salt and coat evenly. Add the oil and garnish with coriander leaves and slit green chillies. Repeat for the rest of the banana leaves.
You can now either bake these parcels in the pre heated oven for 20 minutes at 175 degree celsius. Or you can place the parcels on a non stick/iron tawa or griddle and keep it covered on the lowest flame for 10-15 minutes, turning in between. Serve hot with steamed rice with the individual parcels on the plate. It is best served off the leaf to enjoy maximum taste.