Non-Veg

generally people use Kola Pata [Banana Leaves] (not edible) in this preparation, but, i am using Lau Pata [Bottle Gourd Leaves] (edible) in this preparation

Bhetki Fish

scientific name is LATES CALCARIFER
also known as ASIAN SEA BASS in English

• Good source of protein, essential for muscle growth & repair.
• Contains Omega-3 Fatty Acids, helping in the reduction of inflammation & blood pressure, along with the decrease of the risk of heart diseases.
• Contains Vitamin D & B12, contributing to strong bones.

Lau Pata

scientific name of Lau is LAGENARIA SICERARIA
also known as BOTTLE GOURD in English

• Contains dietary fibers, preventing from constipation and soothing digestive system.
• Contains water, which helps in keeping the body hydrated.
• Low in calories, helping in weight-loss.

1st Marination

2nd Marination

Here:

Leaves are referred to Lau Pata

Fish Pieces or Fish Fillets are referred to Bhetki Fish Fillets

Step 1: Cut the leaves from the stem and keep them on a separate plate.

Step 2: Wash the fish fillets cautiously in water.

Step 3: Prepare lime water with lime juice and tap water. Dip the fish fillets in lime water for 5 minutes.

Step 4: Drain out lime water. Wash the fish fillets in fresh running water. With light pressure of 2 palms, squeeze out water from the fish fillets. Keep the fish fillets in a strainer for 10 minutes to drain out the remaining water.

Step 5: Prepare a mixture of water and turmeric powder. Soak the leaves in the mixture for 2 minutes.

Step 6: Wash the leaves in running water and keep in a strainer to drain out the remaining water.

Step 7: Organize the leaves separately one-by-one on a separate plate.

1st Marination

Step 1: Mix salt, turmeric powder & red chilli powder. Cover the fish fillets with the mixture.

Step 2: Grease with lime juice and rest for 10 minutes.

2nd Marination

Step 1: Prepare a paste with the mixture of yellow mustard seeds, brack mustard seeds, chillies, garlic cloves, salt, mustard oil, coconut powder & some water, in a mixer-grinder.

Step 2: Cover the marinated fish fillets with the paste.

Step 3: Grease with mustard oil and rest for 10 minutes.

Wrapping

Step 1: Place a marinated fish fillet (covered properly with the paste) on a leaf. Place a chilli and pour some oil on the marinated fish fillet. Cover the whole thing with the leaf and cut the stem part.

Step 2: Double wrap with another leaf & tie the whole thing with a thread.

Step 3: Cover each wrapped pieces with aluminium-foil.

Process 1

Step 1: Preheat OTG [temperature: 150; bake option; timer: 30]

Step 2: Prepare the baking tray with the aluminium-foil wrapped fish pieces and a small bowl of water.

Step 3: When timer reaches 20, put the tray in the OTG.

Process 2

Step 1: Place the wok on high flame. Pour hot water and little bit of oil.

Step 2: When water starts to boil, place a strainer on it and keep the aluminium-foil wrapped fish fillets on it.

Step 3: Cover with a lid at medium flame for 20 minutes.

Final

Step 1: After 20 minutes, paturies from both the processes are checked. They are nicely baked. 

Step 2: In Process 2, turn off the gas and cover with lid for 10 minutes.

Step 3: After 10 minutes, serve the paturies (from both the processes) with hot rice.