Bengali Fish Paturi

Method

1. Marinate hilsa fish with turmeric, garam masala, and salt for 15 minutes.
2. In a pan, heat oil, add cumin seeds. Sauté onion and green chili until golden.
3. Add tomato and cook until softened. Mix with fish.
4. Wrap in banana leaves, steam for 20 minutes. Serve hot.
5. Cook fish and seafood to an internal temperature of 63°C (145°F) before serving.