Bhapa Pabda
Bhapa pabda steams delicate pabda fish under mustard, coconut, green chile, turmeric, and mustard oil. The banana-leaf aroma and thick paste keep it distinct from saucy fish curries.
π Recipe adapted from Wikidata (Dish)
π¨βπ³ Instructions
Rub pabda fish with salt, turmeric, and a little lime, then rest briefly.
Blend mustard paste, grated coconut, green chiles, mustard oil, and salt into a thick coating.
Lay banana leaves in a steamer dish and spread some paste underneath the fish.
Cover the fish with the remaining paste, fold the leaf loosely, and steam until just cooked.
Finish with cilantro and a drizzle of mustard oil before serving with rice.
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