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Ilish Bhapa

Hilsa steamed in a closed box with mustard, coconut and green chilli — the most loved way to cook ilish in a Bengali home.

Ingredients

• 6 hilsa (ilish) steaks
• 2 tbsp black mustard seeds
• 1 tbsp yellow mustard seeds
• 2 tbsp grated coconut
• 1 tbsp poppy seeds (posto), optional
• 6 green chillies
• ½ tsp turmeric powder
• 4 tbsp mustard oil
• salt to taste

Method

1. Soak both mustard seeds (and poppy seeds) in warm water for 20 minutes.
2. Grind with coconut, 2 green chillies and a pinch of salt into a smooth, thick paste.
3. Wash the hilsa and pat dry. Rub with salt and turmeric.
4. In a steel tiffin box, mix the paste with 3 tbsp mustard oil, ¼ cup water and salt. Lay the fish in it and turn to coat both sides.
5. Top with the remaining slit chillies and drizzle 1 tbsp raw mustard oil. Close the lid tightly.
6. Steam over boiling water in a covered pan for 15 minutes, or place the box in a pressure cooker with water and cook for 1 whistle.
7. Let it rest 5 minutes before opening and serve with hot rice.

Tip: Grind mustard with salt and green chilli, and never more than 30 seconds at a stretch — over-ground mustard turns bitter.