Hilsha Bhapa

Shopping list

• 500 g hilsa fish — 4 steaks or fillets (or use mackerel)

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• 3 tbsp yellow mustard seeds

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• 1 tbsp black mustard seeds

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• 3 tbsp desiccated coconut

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• 3 piece green chillies

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• 0.5 tsp turmeric powder

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• 3 tbsp mustard oil

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• 1 tsp salt

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• 60 ml water — for paste

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Step by step

1. 1

   Soak the yellow and black mustard seeds in 60ml warm water for 10 minutes to soften.

2. 2

   Drain the mustard seeds and place in a blender with the coconut, 2 green chillies (roughly chopped), turmeric, 2 tablespoons mustard oil and salt. Blend to a smooth, thick paste, adding a splash of water if needed.

3. 3

   Rinse the fish steaks and pat dry. Rub each piece with a pinch of salt and turmeric, then coat generously with the mustard-coconut paste.

4. 4

   Place the coated fish in a heatproof dish that will fit in your steamer. Slit the remaining green chilli lengthways and place on top. Drizzle with the remaining tablespoon of mustard oil.

5. 5

   Cover the dish tightly with foil or a lid. Set up a steamer (or use a large pot with a steaming rack) and bring the water to a rolling boil.

6. 6

   Place the dish in the steamer, cover, and steam over medium heat for 15– 18 minutes until the fish is cooked through and flakes easily.

7. 7

   Remove carefully and serve hot with steamed rice.