Patot Diya Khoru Maas Recipe | Steamed Small Fish Wrapped in Banana Leaf

 
 

A traditional Assamese delicacy of small river fish wrapped in fragrant leaves and slow-cooked to perfection.

๐Ÿ“– Description

“Patot Diya Khoru Maas” is an iconic Assamese dish where tiny river fish (khoru maas) are marinated in mustard oil, spices, and green chilies, then wrapped in banana leaf or turmeric leaf before being gently cooked. This method of cooking preserves the natural flavor of the fish while infusing it with an earthy aroma from the leaves. A wholesome, oil-free, and nutritious recipe, it’s a staple in many Assamese households and a must-try for anyone exploring authentic Assamese cuisine.

⏱️ Time & Yield

  • Preparation Time: 20 minutes

  • Cooking Time: 20 minutes

  • Total Time: 40 minutes

  • Serves: 2–3 people

๐ŸŽฏ Difficulty + Cuisine/Category

  • Difficulty: Easy to Moderate

  • Cuisine: Assamese, Northeastern Indian

  • Category: Main Dish, Traditional, Steamed Dish

๐ŸŒฟ Flavor Profile

  • Primary flavors: Earthy, mildly spicy, smoky aroma from leaves

  • Texture: Soft, moist fish with light masala coating

  • Aroma: Herbal and nutty with hints of mustard oil

๐Ÿ›’ Ingredients

Fish & Main

  • Small river fish (Khoru maas) – 250 g (cleaned & washed)

Spice & Masala

  • Mustard oil – 2 tbsp

  • Turmeric powder – ½ tsp

  • Salt – as per taste

  • Green chilies – 4–5 pcs

  • Ginger – 1 inch piece

  • Garlic – 6–7 cloves

  • Onion (optional) – 1 medium (50 g)

  • Fresh coriander leaves – 2 tbsp, chopped (optional)

Wrapping

  • Banana leaves – 2–3 large pieces

  • Thread/toothpicks – for securing parcels

๐Ÿณ Equipment Needed

  • Grinder / mortar & pestle (for masala paste)

  • Mixing bowl

  • Banana/turmeric leaves

  • Kitchen twine/toothpicks

  • Flat pan / tawa (for traditional method)

  • Steamer (for alternative method)

  • Spatula & lid

๐Ÿ‘ฉ‍๐Ÿณ Step-by-Step Instructions

  1. Prepare the fish

    • Wash khoru maas thoroughly and drain water.

  2. Make masala paste (equipment: grinder/mortar & pestle)

    • Grind ginger, garlic, green chilies, and onion (if using) into a paste.

  3. Mix marination (equipment: mixing bowl)

    • In a bowl, add fish, masala paste, turmeric powder, salt, mustard oil, and coriander leaves. Mix gently to avoid breaking the fish.

  4. Prepare the leaf (equipment: flame/tawa)

    • If using banana leaf, lightly roast over an open flame for 5–10 seconds until pliable.

    • If using turmeric leaf, wash well and use directly.

  5. Wrap the fish

    • Place fish mixture in the center of the leaf, fold into a tight parcel, and secure with thread or toothpick.

  6. Cook the parcels

    • Traditional way (tawa method): Place parcel on hot pan/tawa, cover, and cook on low flame for 15–20 minutes, flipping once.

    • Steamer method: Steam parcels for 15–20 minutes until fully cooked.

  7. Serve

    • Open leaf parcel and serve hot with steamed rice.

๐Ÿฝ️ Serving Suggestions

  • Best enjoyed with plain steamed rice (bhat)

  • Pairs beautifully with Assamese tenga (sour fish curry) or xukuti (dry fish side dish)

  • Can be served as a centerpiece dish in a traditional Assamese thali

๐Ÿ’ก Tips, Variations & Substitutions

  • For a spicier version, add mustard seed paste to the masala.

  • Replace khoru maas with small prawns or hilsa pieces if unavailable.

  • For leaf substitution, cabbage leaves or foil paper can be used, though flavor differs.

  • Add chopped tomatoes for a tangier taste.

๐ŸงŠ Storage, Shelf Life & Reheating

  • Storage: Best eaten fresh.

  • Shelf Life: Up to 24 hours refrigerated.

  • Reheating: Reheat in steamer or on tawa wrapped in leaf again (avoid microwaving, as it dries out).

๐Ÿท Pairings

  • Drink pairing: Mild rice beer (apong), light white wine, or butter milk.

  • Side pairing: Masor tenga, boiled vegetables, and plain dal.

๐Ÿฅ— Nutrition Facts (Approx. per serving, for 3 servings)

  • Calories: ~190 kcal

  • Protein: 18 g

  • Carbohydrates: 4 g

  • Fat: 10 g

  • Fiber: 2 g

  • Sodium: 400 mg

(Values vary depending on exact fish & oil used.)

⚠️ Allergens & Dietary Info

  • Contains fish (major allergen).

  • Gluten-free.

  • Nut-free.

  • Dairy-free.

  • Pescatarian friendly.

๐Ÿ“š Additional Context

This recipe is traditionally cooked during festivals, family gatherings, and Bihu celebrations. Leaf-wrapped cooking is an eco-friendly, minimal-oil method that enhances natural flavors.

๐ŸŒฟ Background/Story

In rural Assam, cooking in banana and turmeric leaves has been a centuries-old practice. It not only imparts a unique flavor but also makes cooking healthier by reducing the need for excess oil. “Patot diya” dishes (wrapped in leaves) are a signature of Assamese culinary heritage, showing a deep connection with nature.

❓ FAQs

Q: Can I use frozen fish?
A: Fresh khoru maas is preferred, but small frozen fish can be used if cleaned well.

Q: What if I don’t have banana/turmeric leaves?
A: Foil paper can be used, but you’ll miss the earthy aroma.

Q: Is it very spicy?
A: Traditionally, it is mildly spiced, but you can adjust chili levels.

Q: Can I bake instead of steaming?
A: Yes, bake the parcels at 180°C (350°F) for 15–20 minutes.

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