It is a popular main course of Assam and its neighboring state Bengal.
It can be either steamed in banana leaf (dry version) or cooked with Mustard Oil (gravy version).
Ingredients:
4-5 pieces Hilsa Fish/ Illish Maas
1 tspn Mustard seeds soaked in water
1 tspn Nigella Seeds/ kaonji/ Kaljeera
1 tspn Turmeric Powder
6-7 Green Chillies
2 tspn Red Chilli powder (Optional for colour)
5 tspn Mustard/ Canola Oil
Salt as per taste
Method:
In a grinder, add soaked Mustard seeds , 3 green chillies, salt and make fine paste.
In a kadai, heat Mustard Oil, add Nigella Seeds,
When seeds splutter, add the mustard paste, turmeric and red chilli powder, 1/2 cup water.
When it boils, add the fish pieces and cover the lid in medium flame.
When the fish is cooked, and gravy comes to desired consistency , add 1 tbspn of mustard oil (optional for gravy) and 3 silted green chilli for the flavour.
Ready to be served hot with steam rice!
