Maspatotia or Fish roasted in banana leaves

So....a little mustardey was the verdict around the dinner table.  And the instructions from the husband - don't curry fish.  Ever.

The recipe - dead easy although I'd change it a little (but that's just me)

800g firm white fish fillets (we actually used East Coast soles that were languishing at the back of the freezer)
4 green chillies, slit in half lengthways and de-seeded
1 teaspoon mustard seeds
1 teaspoon mustard oil
3 banana leaves (or 3 pieces of foil)

Process the chillies, mustard seeds and mustard oil together in a blender, or if you prefer to exercise your arm muscles, a pestle and mortar (I chose the latter, need a bit of toning).  Spread over the fish and set aside in the fridge for 15 minutes.

Wrap the fish in softened banana leaves and tie with kitchen twine to form parcels.  If using foil, wrap the fish and fold the foil under on one side and at each end.

Dry fry the parcels over a high heat for 3 minutes each side (or roast in the oven for 15 minutes if you prefer).

In all honesty, I'd probably substitute half the mustard seeds for a more aromatic spice - ginger or garlic perhaps.  And I'd probably add in something a little more fragrant - cardamom, a touch of cinnamon - the recipe tends towards sourness a little with the mustard seeds and oil.  But it's a very easy recipe to try, and let's face it, if dinner's a wipeout, you can always order in!

More about the regions later.