Becti Tef-flora / Bhetki paturi

Ingredients:

Becti fish, cut into 4 in. x 4 in. thick fillets
Pui leaves or any other edible greens, excluding spinach (too soft!)
Green-fish paste : made by coarsely pasted mustard, ginger, garlic, green chillies, coriander leaves, and a few spring onions.
Salt, a pinch of turmeric powder, lemon juice
Mustard oil for shallow frying



Procedure:

Marinate the Becti fillets with salt, turmeric powder, lemon juice, and the special green-fish paste for at least two hours.
Take a wide-non stick (teflon coated) skillet, and grease it with 1 tsp mustard oil to allow seasoning.
Place each of the marinated becti fillet inside a green leaf (preferably Pui leaf), brush it with 1/2 tsp mustard oil, and fold the leaf in a triangular fashion (much like a betel leaf). Ensure that the leaf doesn't open up by pricking through the folds with wooden toothpick (plastic ones may melt). Place these folded fish fillets, four at a time, on the non stick skillet. Apply high heat initially, and then shallow-fry over a low flame. Turn over when the lower face is cooked. Ensure that the interior gets fully cooked WITHOUT the green colour fading away.
Serve with hot rice and mustard.



Note that the green leaf used here is edible, and so it can be consumed along with the fish unlike the paturi. Moreover the masala-tang, and the taste of the fish, along with the nutritional value is entirely preserved.