Hilsa in mustard sauce
Silky mustard sauce meets rich, seasonal hilsa.
- Region:
- Bengal
- Prep:
- 15 min
- Cook:
- 20 min
- Difficulty:
- Medium
Method
- 1
Soak both mustards in warm water for 15 minutes; drain and grind with two chillies and a pinch of salt to a smooth paste.
- 2
Rub hilsa with turmeric and salt; rest for 10 minutes.
- 3
Warm mustard oil in a shallow pan until it just begins to smoke, then let it cool briefly.
- 4
Lay in the fish and sear gently for about 1 minute per side; do not brown hard.
- 5
Stir mustard paste with remaining water, pour around the fish, and add slit chillies.
- 6
Cover and simmer gently for 8–10 minutes until just cooked; spoon sauce over the fish and serve hot.
The story behind the dish
Hilsa and mustard are a much-loved pairing in Bengali home cooking, especially when the fish is in season. This simple preparation lets the fish's rich flavor remain at the center of the meal.
