INGREDIENTS:
- 4 fish fillets (any large fish will do)
- 8 gourd leaves (you can double the leaves to hold the juices better)
- 2 tbs mustard sauce from a store-bought bottle
- 2 medium onions, thinly sliced
- 4 green chillies, scored lengthwise
- 1 tsp ginger/garlic juice
- Salt to taste
- Turmeric powder, as per your choice
- 2 tsp vegetable oil
- Large pinch of chilli powder to enhance the colour (optional)
- 1 dinner plate size banana leaf
INSTRUCTIONS:
- Put a pot on the gas. Fill it halfway with water.
- Place a colander on the pot and line it with banana leaf.
- Tie a long strip of wet cloth between the point where the pot meets the colander.
- Rub the fish fillets with turmeric and salt.
- Mix the rest of the spices and seasoning with the onion slices.
- Pour the oil and give it a good stir.
- Add the fish pieces. Mix gently.
- Take one leaf and place the fish (covered with the mix) in the middle.
- Fold inwards till the fish is covered. Take another leaf and do the same. (The idea is to get a little more of the greens by using two leaves.)
- Place the packet on the banana leaf with that side down where the folds end.
- Continue with the rest of the fish and the leaves.
- Cover the colander with a lid and steam for about 20 minutes on medium flame.
- Remove the packets to a serving dish. Pour the juices that have spilled into the banana leaf on the dish.
- This dish goes best with rice.
Source: Blending Flavours
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