Clean the bhetki/barramundi pieces properly and pat them dry. Rub ½ teaspoon of turmeric powder, lemon juice and salt and leave them for half an hour.

Meanwhile, make a paste of the yellow and brown mustard seeds along with poppy seeds and green chilies. To the paste, add salt, turmeric powder, hung curd and coconut powder, mustard oil.

Now add the paste to the bhetki/ barramundi fish and marinade the fish for at least 2 hours.

Take the banana leaves, cut them to 6”/6” pieces and clean them properly. Take a tawa and roast the banana leaves on very low flame for about 30 seconds.

To the banana leaves, add one spoon of marinade and then add one piece of fish. Now add little more of the marinade on top of the fish. Wrap the fish with banana leaves and close the parcel with a thread. Wrap the fish properly such that the marinade does not come out of the parcel.

Add mustard oil on a flat pan/tawa.

Once the oil is hot add the fish parcels on the tawa. Cook the paturi on mid low flame, covered for about 8-10 minutes.

After 8 minutes, remove the cover and flip the parcels and cook again for 10 minutes.