By: Dilruba Begum Fancy
Prepared with a variety of fish, slightly increased salt, and an assortment of spices wrapped in banana leaves, this delectable dish is a delight. It is served alongside steamed rice.
The Noakhali district is renowned for its picturesque landscapes, rich cultural heritage, warm hospitality, and delectable cuisine, including the traditional Pitha delicacies served in this region.
The inhabitants of Noakhali exhibit unparalleled hospitality. The neighbourhood is known for its exceptional hospitality and signature dish, Moris Kholla.
Materials
Small different species of fish – half a kg
Chopped onion-1 cup
Onion batter- 3 tbsp
Garlic paste- 1 tbsp
Dry chilli paste- 3 tbsp
Turmeric powder- 1 tsp
Green chillies chopped – 2
Salt – to taste
Chopped coriander leaves- 3 tbsp
Mustard oil- 1/4 cup.
How to make
To prepare the dish, start by remembering the following instructions: Several small types of fish, such as pearls, prawns, and cuttlefish, have distinct characteristics.
After dissecting a large fish, divide it into smaller segments.
It’s essential to thoroughly clean the fish and place it in a pan. Then, include diced onion, onion puree, garlic puree, dried chilli puree, turmeric powder, bits of green chilli, salt to your preference, mustard oil, and chopped coriander leaves. Mix all the ingredients thoroughly with your hands to ensure they are well combined.
Thoroughly cleanse a fresh banana leaf and use a knife to create an incision in the centre. When the leaves are used to encase the fish combination, they will remain intact. Spread the well-seasoned fish thinly over the banana leaves, then tightly wrap the leaves around the fish to ensure complete coverage.
To prevent oil or spices from leaking, enclose the food in an additional leaf and secure it tightly using a toothpick and thread.
Before baking, warm the pan on medium heat for ten minutes. Place a lid on the tawa, using banana leaves as a covering. Allow it to simmer on low heat for 30 minutes.
Next, flip it over and place it on the same heat source for thirty minutes. After one hour, separate the leaves and serve them alongside steaming rice.