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Ilish Paturi

Hilsa wrapped in banana leaf with mustard-coconut paste and roasted on a tawa till the leaf chars and the oil seeps through.

Ingredients

• 6 hilsa steaks
• 3 tbsp black mustard seeds
• 2 tbsp grated coconut
• 6 green chillies
• ½ tsp turmeric powder
• 4 tbsp mustard oil
• 6 banana leaf pieces
• salt to taste

Method

1. Soak the mustard seeds 20 minutes, then grind with coconut, 3 green chillies and salt into a thick paste.
2. Mix the paste with turmeric, salt and 3 tbsp mustard oil. Coat each hilsa piece generously. Rest 15 minutes.
3. Soften the banana leaves over a flame for a few seconds.
4. Place one piece of fish with its paste on each leaf, add a slit chilli and a few drops of mustard oil. Fold and tie with thread.
5. Cook the parcels on a heavy tawa, covered, on low flame for 7–8 minutes per side.
6. Serve the parcels unopened.

Tip: Keep the flame low and the lid on — the fish steams inside the leaf while the outside chars.