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Doi Ilish

Hilsa simmered in a silky curd and mustard gravy with a hint of sweetness — gentle, festive and very Kolkata.

Ingredients

• 6 hilsa steaks
• ¾ cup thick curd, whisked
• 1 tbsp mustard paste
• 5 green chillies, slit
• ½ tsp turmeric powder
• ½ tsp Kashmiri chilli powder
• ½ tsp sugar
• 4 tbsp mustard oil
• salt to taste

Method

1. Whisk the curd with mustard paste, turmeric, chilli powder, sugar and salt till smooth.
2. Rub the hilsa with a little salt and turmeric.
3. Heat mustard oil, lower the flame and add 3 slit green chillies.
4. Take the pan off the heat and stir in the curd mixture. Return to the lowest flame and cook 2 minutes, stirring.
5. Add ¼ cup water and lay in the hilsa. Cover and cook on low 8–10 minutes, turning the pieces once.
6. Add the remaining chillies and a drizzle of raw mustard oil. Rest covered 2 minutes and serve.

Tip: Keep the flame at its lowest after the curd goes in — high heat will split it.