Gently clean the Bhetki fillets but ensure that you do not keep them under running water for too long as it will reduce the flavours. Allow excess water to rinse off and tap dry with a towel.

In a separate bowl mix together lime juice, salt and turmeric powder. Add the Bhetki fillets and let them marinate for about 10 minutes.

Take a small bowl, fill it with ½ cup warm water and soak in both the varieties of mustard seeds and poppy seeds. After about 15 minutes discard the water and grind them into a coarse paste without any additional water. Keep this paste aside.

Next, add the grated coconut, turmeric powder, salt and green chillies to the blender and make a smooth paste. Take this mixture and gently fold it into the mustard and poppy seeds paste, and voila! Your Paturi paste is ready.

Take half of this paste and marinate the Bhetki fillets for the second time. Cover it and keep it aside for 30 minutes.

The cooking process starts with washing the banana leaves and lightly heating them over the flame for 5 seconds. This is done to ensure that the leaves soften so that they don’t break easily while being folded. Do this step diligently as the banana leaves can get burnt easily.

Place 2 tsp of the Paturi paste in the middle of one banana leaf and gently place one marinated Bhetki piece above it. Slather another teaspoon of the paste over it and drizzle some Doctors Choice Kachi Ghani Mustard oil over it. Next, wrap the banana leaf like an envelope keep it in place with a thread or toothpick. Carry out this step for the rest of the fish pieces.

Heat a flat-based pan and pour in a teaspoon of Doctors Choice Kachi Ghani Mustard oil. Allow it to heat for a minute. Place the banana envelopes gently into the pan in a single layer and cook them over a medium flame for about 15 minutes.

Flip the banana envelopes over to the other side and cook it for another 10 to 15 minutes.

Remove the Bhetki Macher Paturi and serve it immediately with steamed rice, dal and aloo bhaja. Enjoy this magical meal!