Tripura Lau Pata Fish Bottle Gourd Leaf Steamed Parcel

Method

1. 1

   Add fish pieces. Coat each piece thoroughly with the mustard-chilli marinade. Marinate 15 minutes.

2. 2

   Mix mustard paste, finely chopped green chillies, grated ginger, turmeric, salt and mustard oil together in a bowl.

3. 3

   If using bottle gourd leaves: wash them. Wilt each leaf briefly over a flame or in boiling water for 10 seconds — just enough to make them flexible without tearing.

4. 4

   If using banana leaves: wipe clean and briefly pass over a flame to soften.

5. 5

   Set up a steamer with boiling water.

6. 6

   Take one large wilted leaf (or 2 overlapping smaller leaves).

7. 7

   Place 1 to 2 pieces of marinated fish in the centre.

8. 8

   Fold the leaf over to completely enclose the fish. Fold in the sides to make a neat parcel. Secure with a toothpick or thin bamboo skewer.

9. 9

   Arrange the parcels in the steamer. Steam on medium heat for 15 to 18 minutes until the fish is completely cooked through — it should feel firm when pressed through the leaf.

10. 10

    Open the parcels at the table — the fish inside has absorbed a subtle vegetal fragrance from the leaf. Serve with steamed rice.