Difficulty: Easy | Prep Time: 30 mins | Cook Time: 5 mins | Yield: 3-4 servings
6-8 Pieces of Illish [also known as Hilsa]
2 tbsp Mustard Seeds
4 tbsp Grated Coconut
5 tbsp Mustard Oil
6-8 Green chillies
½ tsp Turmeric Powder
½ tsp Red Chillie Powder
Salt to taste
- Clean the illish pieces and marinate it with 1 tsp salt and ¼ tsp turmeric powder. Leave aside for about 30 mins.
- In the meanwhile, in a blender make a thick paste of the mustard seeds with 2 green chillies, adding water little by little. When mustard is blended, at times it tends to become bitter. Adding the chillie will avoid this. But before using the paste always taste and ensure it is not too bitter before you use it in your cooking.
- Along with this paste, add the grated coconut and 3 tbsp of mustard oil, and blend it once more to make a smooth paste.
- Mix the turmeric powder, chillie powder and a salt according to taste. Remember that enough salt has been mixed with the fishes already. Nevertheless, this paste should have salt slightly on the higher side as this preparation is a dry one and it would be fine when served with plain rice.
- Now take a stainless steel bowl with lid. Smear another tbsp of mustard oil insde the bowl.
- Mix the fishes in the mustard coconut paste and one by one arrange them into the bowl. Place a few green chillies on the top.
- Cover with the lid and pressure cook this for about 2 mins on high and 3 mins on low heat. Make sure that the lid is a tight fit and water doesn't get into the bowl from the bottom of the cooker.
- You may steam this otherwise as well. Or arrange the fishes in a micrwave safe bowl and mico cook it for 6-7 minutes.
- Once cooked add another tbsp of mustard oil on top of the fishes and garnish with a few more fresh green chillies.
- Serve with plain steaming rice.