Bengali Mustard Fish in Banana Leaf

Ingredients

• 1.5 tablespoon yellow mustard seeds
• ½ inch piece fresh turmeric root, peeled and chopped
• ¾ inch piece fresh ginger, peeled and chopped
• 2 whole Thai green chilis
• ½ cup unsweetened coconut milk
• ¾ teaspoon kosher salt
• ½ teaspoon jaggery or palm sugar
• 10 ounces firm-fleshed fish fillets (rohu, catfish, or halibut), skin-on
• 2 whole banana leaves, cleaned and softened
• 1 tablespoon mustard oil or neutral vegetable oil
• 2 whole dried red chilis, deseeded
• ½ teaspoon black mustard seeds
• 8 leaf fresh curry leaves

Instructions

1. 1

   Toast 1.5 tablespoons of yellow mustard seeds in a dry 8-inch skillet over medium heat, stirring constantly, until fragrant and lightly golden, about 2-3 minutes. You'll smell the seeds 'wake up' with a warm, peppery aroma. Pour them into a spice grinder or mortar and let cool slightly.

2. 2

   Add the toasted mustard seeds to a blender along with a 0.5-inch piece of fresh turmeric (peeled and roughly chopped), a 0.75-inch piece of fresh ginger (peeled and roughly chopped), 2 Thai green chilis (stems removed), 0.5 cup of unsweetened coconut milk, 0.75 teaspoon of kosher salt, and 0.5 teaspoon of jaggery or palm sugar. Blend on high until you have a completely smooth, vibrant green paste, about 60-90 seconds. If the mixture is too thick, add 1-2 tablespoons of water. The paste should have the texture of thick yogurt.

3. 3

   If using frozen banana leaves, thaw them and gently wipe clean with a damp cloth. Lay one banana leaf on your work surface with the shiny side down, stem end pointing toward you. Working over a gas flame or holding it briefly over a hot burner, gently heat the leaf to soften it—this makes it pliable and prevents cracking. Repeat with the second leaf.

4. 4

   Check your fish fillets (about 10 ounces total) for pin bones by running your fingers along the thickest part—if you feel small bones, pull them out with tweezers angled slightly toward the head end. Pat the fish completely dry with paper towels. This helps the mustard spice paste adhere better.

5. 5

   Lay one softened banana leaf shiny-side up in front of you. Spread 2 tablespoons of the mustard-coconut paste down the center of the leaf in a strip roughly the size of your fish fillet. Place the fish skin-side up on top of the paste, then spread another 2 tablespoons of paste over the flesh side of the fish, covering it evenly. Fold the banana leaf over the fish like an envelope—fold the bottom edge up and over the fish first, then fold the long sides inward, creating a tight packet. Secure with a toothpick if needed. Repeat with the second fillet and banana leaf.

6. 6

   Set a steamer basket or insert into a large pot with about 2 inches of water. Bring the water to a rolling boil over high heat. Carefully place both banana leaf packets seam-side up in the steamer basket. Cover the pot with a tight-fitting lid and steam for 10-12 minutes. The fish is done when it flakes easily with a fork when you gently unwrap a corner of one packet to peek inside—don't fully unwrap it yet.

7. 7

   While the fish steams, heat 1 tablespoon of mustard oil (or neutral oil) in a small 6-inch skillet over medium heat until shimmering, about 1 minute. Add 2 deseeded dried red chilis and 0.5 teaspoon of black mustard seeds. Listen for the seeds to crackle and pop, about 30-45 seconds. When the mustard seeds finish crackling, add 8 fresh curry leaves and fry until crispy, another 20-30 seconds. The oil should smell rich and spiced. Transfer the flavored oil and all aromatics to a small bowl.

8. 8

   Carefully transfer each banana leaf packet to a serving plate. Unfold the top of the packets at the table for dramatic presentation. Drizzle the warm mustard oil and crispy aromatics over the exposed fish. The residual heat will gently warm the oil and release the aromas. Serve immediately while the banana leaf is still steaming.

Tools you’ll need

• 8-inch skillet
• spice grinder or mortar and pestle
• blender
• kitchen tweezers
• paper towels
• steamer basket or insert
• large pot with tight-fitting lid
• fork
• 6-inch skillet
• small bowl
• toothpicks

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