steamed hilsha fish with mustard

Most Bengalis start drooling at the ention of Hilsha fish or eelish macch . Best of them are the ones from Padma river of Bangladesh. Hilshas weighing around one & half kg & with little or no roes or egg are the tastiest. As the fish is very soft & tasty, it takes very little time to cook & needs minimum spices.

1...one fresh hilsha fish
2...little turmeric powder
3...salt
4...2 tbsp mustard seeds
5...1tbsp mustard oil
6...2-4 split green chilies


1...Fresh Hilsha fish descaled & cut into gada & petti (boney part & stomach part) pieces separately. The petti or the stomach pieces will look like cute equilateral triangles. If not possible to cut the above way cut in the regular way into pieces. Wash them once with plenty of water. Apply salt & turmeric powder to the pieces.

2...Make a paste of mustard seeds (about 2 tbsp) , 1-2 green chilies & salt ,with quarter cup of water in a grinder.

3...Keep a steamer or a big vessel with 2 cups of water on the fire.

4...In a steamer pan or a steel box put the fish pieces. Add the mustard paste, 1 tbsp mustard oil, 1-2 split green chilies, adjust salt. Close the pan or box with a cover & put in the covered steamer to steam for 8-10 mins on medium heat.

Bhapa eelish or steamed hilsha fish is ready to be served hot with plain steamed rice.

If you do not have time to make mustard paste, you can use good quality mustard powder .But soak the powder in water or buttermilk for 5 minutes before using. I tried them when we were abroad & could satisfy my hardcore foodie husband.

You can prepare other fresh soft fishes or fresh small prawns or small cubes of cottage cheese (paneer) in this manner.