• Give mustard seeds a 1-hour soak in water.
• After soaking the mustard seeds, rinse them properly and transfer them to a grinder jar. Add 4 sliced green chilies and 100 g water. To prevent the paste from turning bitter, grind green chilies with mustard.
• Then, in a mixing bowl, whisk together the mustard paste, grated coconut, beaten yogurt, turmeric powder, red chili powder, and salt. To the mixture, add 2 teaspoons of Doctors’ Choice Kachi Ghani Mustard Oil.
• Evenly distribute this mixture over the ilish fish using a spoon. Coat the opposite side of the fish after flipping it over. Make sure the entire fish, including its cavities, is fully covered. Give it a half hour to marinate.
• Banana leaves should be gently warmed over an open flame until they become tender. As a result, they become more flexible and simpler to fold without ripping.
• Spread a little mustard paste onto a banana leaf. Place a single fish piece on it. Finish with a slice of green chili, a little more of the paste, and 1 teaspoon of Doctors’ Choice Kachi Ghani Mustard Oil.

• Make sure the fish is completely covered by carefully wrapping it in the banana leaf. If you find that a leaf is ripped, cover it with more leaves. Securely tie this parcel up with a cotton thread or toothpick.
• Add a tablespoon of oil to the tawa (pan). Once hot, place the parcels side by side.
• The banana-leaf packets should be covered and steamed for 6-7 minutes on each side over low heat.
• Finally unwrap the parcel and serve it hot savouring an experience like never before.

This recipe is a wonderful example of how to elevate traditional dishes to new heights using high-quality products like Doctor’s Choice Kachi Ghani Mustard Oil while also showcasing the perfect combination of tastes.