Ilish Bhappa (Steamed Hilsa)

Ingredients:

1. Ilish (Hilsa fish-middle part cut into 3cm thickness, clean and pat dry) 500g

2. Yellow mustard seeds 35g and Black mustard seeds 15g (soaked for 1 hr)

3. Green chilli 8 pcs (divided)

4. Grated fresh coconut 50g

5. Sugar ¼ tsp

6. Turmeric ½ tsp (divided)

7. Beaten yogurt 50g

8. Mustard oil 60ml (divided)

9. Salt to taste

10. Water 150ml

Method:

Place the fish pieces in a bowl. Add ¼ tsp turmeric and little salt. Coat the fish with turmeric and salt and keep aside for some time. Meanwhile, lets prepare the masala paste. Drain water from the mustard seeds and add to the blender jar. Add 4 green chillies, little salt and (150ml) water to it. Make fine paste. Add grated coconut to the paste and blend until it becomes homogeneous.

Take a bowl large enough to hold all the pieces of fish, and add the masala paste in. Add sugar, beaten yogurt and remaining ¼ tsp of turmeric to the paste and mix everything well. To this add 50ml of mustard oil and mix until well-blended. Now place all the fish in the masala ensuring to coat each piece with the masala.

Cover and let it marinate for 15 minutes.

Take steel tiffin and place the fish in a single row. Pour all the masala over it. Slit green chillies and place on top of it. I used 2 tiffin boxes, so I placed two chillies in on box. Drizzle remaining mustard oil over the fish (5ml each box). Cover with aluminium foil (so that the water does not seeps in). Place the cover tightly.

In a deep pan, place one stand in the middle and add water enough to cover the stand. Let it come to boil. When water starts to boil lower the heat and carefully place the tiffin over the stand. Cover the pan and let it steam for 15-16 minutes.

Switch off the flame and carefully take out the tiffin and let it rest for 10 minutes.

Ilish Bhappa is ready. Serve with steamed rice.

Enjoy!