Steamed Hilsa In Mustard Sauce
|Clockwise: a)the pieces, b) rubbed with the mustard/poppy paste and
the rest of the spices, c)out of the oven, d) just before going into it.
For twelve pieces of hilsa you’ll need:
3 tablespoons mustard seeds
2 tablespoons poppy seeds
1 teaspoon turmeric powder
Salt to taste
1 teaspoon chilli powder
1 medium-size onion, grated
10 -12 green chillies, slit in the middle but not halved
Hot water for the oven tray
- Soak the mustard and poppy seeds in separate bowls for about an hour or so in enough water to cover them. Then grind the seeds to a fine paste. Keep aside.
- Preheat the oven.
- Rub the fish pieces with salt and turmeric.
- Transfer the ground paste to a large bowl, add the chilli powder and the grated onions and mix well.
- Add the fish and make sure that they are well-coated in the spice mix.
- Pour some mustard oil (I must have used about 100 ml) and gently mix again.
- Pour a little bit of the oil in the dish in which the fish will be cooked. (This works like greasing a cake tin):)Then place the fish pieces on the dish along with all the masala. Cover with foil.
- Pour the hot water in the oven tray till nearly halfway, place the dish and cook at 190 degrees C for 25 minutes.
- Then remove the foil and let the dish remain in the residual heat for another five minutes or so.
- Remove from the oven. It is now ready to be served with steaming hot rice.
The dish has very little gravy and I did not add any water because some liquid from washing the fish remains. Grinding the mustard and poppy seeds need additional water. And to rinse out the grinder a bit more water is added. All this adds up and the result is a gravy that is just enough and just right. This dish turned out to be most delicious. Even better than the one I made last week (shown in the picture below) which had less turmeric in it. But everything else was the same.
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