This is a traditional Bengali delicacy where Hilsa fish (a favourite river water fish) is steam cooked in a tangy mustard sauce. Mustard oil is used for an authentic taste and flavour. It is best enjoyed with hot steamed rice. It is a simple and a delicious recipe where prawns too can be substituted.
- 3-4 pieces of Hilsa
- 1 tbsp. mustard seeds / kasundi (mustard sauce)
- 1 tsp. yoghurt
- 1 tbsp. fresh coconut, grated
- 1-2 green chilies
- salt to taste
- 1/4 tsp. turmeric powder
- 1 tbsp. mustard oil
- 1 tsp. coriander leaves, chopped
Grind the mustard seeds along with the green chilies and turmeric powder to a smooth paste. Keep aside.
Now mix the fish with all the above mentioned ingredients. Put this mix into a closed steel container with a lid.
Pour little water at the bottom of a pressure cooker. Place the steel container in it and close the pressure cooker without the vent.
Steam for 10 minutes on high flame and then for 5 minutes on low flame. Serve on a bed of hot steamed rice.