This is the favourite preparation of Hilsa fish, the most sought after fish in Bengal and Assam. It truly makes for a soul satisfying lunch. It has a lot of bones but it is not a deterrent for Hilsa lovers
350 gm thickly cut Hilsa fish (3 pieces)
50 gm mustard seeds (mix of brown and yellow seeds, soaked in water for 2 hrs)
6 pieces green chillies
50 gm grated fresh coconut
2 tbsp whisked yogurt
Salt to taste
1/4 tsp sugar
1/2 tsp turmeric powder
2 tbsp mustard oil
Drain the soaked mustard seeds and add them to a grinder jar.
Add 2 green chillies roughly chopped with salt and 100 ml water
Grind these to a fine paste.
Add the coconut and grind again. Ensure that the paste is smooth as it gives better flavour
Add beaten yogurt, sugar, turmeric powder and mustard oil to the paste
Take a steel container with a lid and put the paste in it
Now add the fish one at a time and coat it with the spice paste. Coat the fish thoroughly.
Place 4 more chillies on the fish
Secure the container with a lid and set the it aside for 15 mins
Heat up a pan large enough to hold the steel container and place a stand in it
Pour water taking care that it doesn’t reach more than half the height of the container.
Let the water come to a boil
Now place the container on the stand, set the flame to medium heat and cover the pan with a lid
Steam for 15 mins
Remove the container and let it rest for 5 mins before serving