Fish Cooked in Banana Leaf
Non-Vegetarian Recipes

Fish Cooked in Banana Leaf – Assamese Style

A simple authentic Assamese recipe, ‘Patot Diya Mas’ is similar to Bengali specialty ‘Macher Paturi’. This cuisine can be prepared with large variety of fishes – rui, bhangan, ilish, mua, bhetki and so on.

Today Farmtorasoi will explore fish steamed in banana leaf in traditional Assamese style with bhangan fish (Labeo bata).

Patot Diya Mas

Patot Diya Mas - Macher Paturi

Course Main Course
Cuisine Indian
Servings 4 Person

Ingredients
  

  • 4 medium size Bhangon Fish You can take any fish
  • 10-12 cloves Garlic Make a paste
  • 1 inch Ginger Make a paste
  • 2-3 Lemon Leaves
  • 6-7 Green Chillies Split into half
  • 2 tbsp Mustard Paste
  • Salt To taste
  • 6-7 tbsp Mustard Oil
  • 1 Banana Leaf

Instructions
 

  • Keep the ingredients ready
    Patot Diya Mas Ingredients
  • Take the washed bhangon fishes and marinate them with salt, mustard paste, ginger paste, garlic paste, green chillies and lemon leaves.
  • Once all the ingredients are mixed well, place them on a banana leaf. Sprinkle 6-7 tbsp mustard oil on top of them.
    Patot Diya Mas Preparation
  • Wrap the ingredients in the banana leaf and tie with a string carefully to make a small packet.
  • Insert the packet in a tiffin box.
    Fish Cooked in Banana Leaf Preparation
  • Now, take a pressure cooker and put some water in it. Place the packet inside the pressure cooker. Cook for four whistles.
  • Let the pressure release normally.

Notes

'Patot Diya Mas' is best served hot with steamed rice.
Enjoy and Bon App├ętit!!

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