Well, well, as I’m blogging for the past three and a half months, and there are 50+ posts here in my blog, I do really think it as an achievement. ( I’m serious ) Now the thing is, till date I haven’t pen down anything that proves my culinary skill as well as makes one think of me as one of the contestants of the Master Chef India ( I know, I know..an exaggerated comment but what’s the heck 😉 . Coming to the point, as a Bengali I have a strong affinity towards fish..a feline sort of..you may say.. but that is a typical bong character. And, when it comes to Ilish or Hilsa fish the attraction well surpasses the feline competitor! Ilish is my all-time favourite..irrespective of how it has been cooked. But my mom’s recipe of Ilish-bhapa or steamed Hilsa is a drooling experience. I also follow the same recipe now whenever I can get good quality Hilsa in the season. It is a signature Bengali delicacy. Preparation
Step 1 Soak 1 tbsp of yellow mustard seed,1 tbsp of white mustard seed and 3/4 green chilies in 1/4 cup of water for 15/20 minutes. Grind the above adding 1 tbsp of grated coconut and a pinch of salt with it to make a thick tangy Mustard paste ( sorshe-bata). Now add 1 tbsp of mustard oil, 1/4 tsp turmeric powder, and 1/2 tsp chili powder ( this is optional for those who want it a tad more hot and spicy) to this paste and mix well. Making this paste is the most important part.
Step 3 Smear a pan with 1/2 tsp of mustard oil. Then arrange the fish pieces in one single layer. Apply the prepared mustard paste liberally on the pieces. Make sure that all the pieces are evenly covered with the paste. Cut 2/3 green chilies into slits and place them on the fish pieces. Sprinkle 1 tsp of mustard oil on them. Pour 2 cups of water in a pressure cooker and place the pan carefully in it so that the water doesn’t touch the brim of the pan. Close the lid of the pressure cooker and steam for 8-10 minutes. Serve hot.