If you do not find banana leaves at your local grocers, you may use tender pumpkin leaves instead. However, the hallmark of this dish is its distinctive aroma, which only a banana leaf can lend. Fish 500 gms. Any fatty fish without scale may be used. In India, typically Bowal, Pabda, Bhetki and Hilsa are used.
Mustard oil lends a distinctive sharp aroma and is highly recommended.
Mustard paste 2 tbsp. Ginger paste 1 tsp. Green chilly paste 1 tsp. Thin out the rib running through the center of the banana leaf by slicing so that the leaf can rest flat on the frying pan. Pre heat frying pan.