This is a traditional Bengali delicacy where pomfret fish is steamed cooked in mustard - coconut gravy. Mustard oil is added for an authentic touch and flavour. It is best relished with hot steamed rice.
It is a very easy, simple and a delicious recipe where prawns or Hilsa fish can also be substituted. There is no cooking or marination involved. You just need to steam it and the dish is ready in no time. So do check for a step by step method with pictures to prepare it.
- 3-4 pieces of fish
- 1 tsp. lime juice.
- salt to taste
- 1/2 tsp. turmeric powder
- 1 tbsp. mustard
- 1 tbsp. fresh grated coconut
- 1-2 green chilies
- 1 tbsp. mustard oil
- 1-2 tbsp. coriander leaves, chopped
- 1 tsp. yoghurt
Soak the mustard in 1/2 cup water for an hour. Then grind along with chilies, pinch of salt, pinch of turmeric powder and some water into a fine paste. Keep aside.
Apply lime juice over the fish and keep aside for 10 minutes. Rinse well. Mix the fish pieces with the mustard paste and rest of the ingredients.
Transfer it to a steel tiffin box. Put the lid on. In a pressure cooker add some water and then place a stand.
Now place the steel container over it and steam for 12-15 minutes. (Do not keep the vent). Garnish with coriander leaves and few chilies. Serve it with hot steamed rice.
Apply lime juice over the fish and keep aside for 10 minutes. Rinse well.
and rest of the ingredients.
Steam in a pressure cooker for 12-15 minutes. (Do not keep the vent).