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Patot diya mas
Mustard fish in banana leaf
পাতত দিয়া মাছ: Assamese river fish in mustard paste, wrapped in banana leaf and roasted
On Uruka, the night before Magh Bihu, young people build a bhelaghar hut and a tall mejî bonfire in the harvested fields and cook a feast outdoors, and parcels of fish in banana leaf tucked into the embers are part of it. Patot diya mas is the simplest of them: small river fish or firm steaks rubbed with raw mustard paste, green chilli, turmeric and a good splash of mustard oil, wrapped and roasted until the leaf blackens and the fish steams in its own juices. It is sharp, hot and fragrant, and goes with plain rice. Common mistake: grinding the mustard with hot water or for too long, which turns it bitter; grind it cold with a pinch of salt and a green chilli. Food safety: marinate the fish in the fridge, and cook until the flesh is opaque all the way through and flakes easily with a fork. Chef's tip: on a stove, a dry cast-iron pan with a lid gives the same smoky leaf flavour as the bonfire.
- Total time
- 40 min
- Difficulty
- easy
- Serves
- 4
Ingredients
For the fish
- 1 ⅛ lb firm white river fish steaks (rohu, catla or small whole fish)cleaned, steaks about 2 cm thick
- ½ tsp ground turmeric
- 1 tsp salt
For the mustard paste
- 3 tbsp black or yellow mustard seedssoaked 15 minutes in cold water
- 3 tbsp cold water
- 3 tbsp mustard oil
- 1 small onion (optional)finely sliced
To wrap
- 4 banana leaf piecesabout 25 cm square
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Method
0/7 doneStep 1: Rub 1 ⅛ lb firm white river fish steaks (rohu, catla or small whole fish) with ½ tsp ground turmeric and half the ½ tsp salt and set aside while you make the paste.
2 minStep 2: Drain 3 tbsp black or yellow mustard seeds and grind them in short bursts with two of the 4 green chillies, the rest of the ½ tsp salt and 3 tbsp cold water to a smooth, thick paste. Taste a little; if it is bitter, you have ground it too long or too warm.
3 minStep 3: Stir 3 tbsp mustard oil into the paste, slit the remaining green chillies and coat the fish all over. Cover and marinate in the fridge for 20 minutes.
20 minStep 4: Pass each piece of 4 banana leaf pieces briefly over a gas flame until it turns glossy and soft, so it folds without cracking.
2 minStep 5: Lay the fish and its paste in the middle of the leaves, add 1 small onion and a slit chilli to each, fold into flat parcels and tie with string or a strip of leaf.
4 minStep 6: Cook the parcels in a dry heavy pan with a lid over a medium heat for 6–7 minutes a side, or in the embers of a fire, until the outer leaf is charred.
14 minStep 7: Open one parcel to check: the fish should be opaque right through and flake easily at the thickest point. If not, wrap and cook 2–3 minutes more. Serve in the leaf with hot rice.
Nutrition per serving
- Calories
- 250 kcal
- Protein
- 25 g
- Carbs
- 3 g
- Fat
- 15 g
- Fibre
- 1 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does patot diya mas take?
- About 40 minutes in total: 25 minutes to prepare and 15 minutes to cook.
- How many people does it serve?
- 4 as written. Change the servings above the ingredients and every amount scales to match.
- Is it gluten free?
- Yes, as written. Check the labels on stock, sauces and spice mixes, which sometimes contain gluten.
- Is it very spicy?
- It has some heat. Use less chilli for a milder version, or more if you like it hot.
- What can I use instead of ground turmeric?
- Leave it out (it mostly adds colour).
- What can I use instead of black or yellow mustard seeds?
- Cumin seeds, same amount (different flavour, same crackle).
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