STEAMED HILSA

Ingredients :

600 gm hilsa fillets cleaned

100 gm black mustard soaked and made into paste

2 gm kalongi or aniseed

2 gm termeric

1/2 cup coconut paste

20 gm mustard oil

5 gm green chilli paste

salt to taste and one lime

Method: Clean and wash the fish pieces and marinate with salt and lime. Then smear the pieces with the mustard paste and keep aside for 30 minutes. Heat mustard oil in a kadhai, add kalonji and turmeric. When heated, add to the marinated fish. Now the fish can either be steamed as individual pieces wrapped in banana leaf or directly in a cooker or even baked in a microwave.

Deboning of the hilsa is a time-consuming process and comes with practice.