Bhapa Ilish (Steamed Hilsa)

Bhapa Ilish or Steamed Hilsa, is a signature Bengali preparation. A Bengali's menu is incomplete if this traditional hilsa is not served. The fish pieces are steamed in a tangy mustard paste. To get it perfect, it's best if you can use fresh hilsa and not a frozen one for this dish.

Apart from this traditional preaparation, another favourite with the Bengalis is the Shorshe Ilish. Do try it.

Hilsa - about 1 kg., cut in steak size peices
Yellow mustard seeds 1 tbsp.
Black mustard seeds - 1 tbsp.
Poppy seeds - 2 tsp.
Mustard oil
green chillies 3-4 - slit
pinch of turmeric
Salt as per taste

Preparation
Wash and clean the fish peices.
Soak mustard seeds in lukewarm water for about 15 minutes. Make a paste of yellow and black mustard seeds, along with poppy seeds and a little bit of salt. (Salt is added to avoid the bitter taste of the mustard seeds).
To this mustard paste add a pinch of turmeric, 1 tsp. mustard oil and salt. Your mustard sauce is ready.
Add 3 cups of water in a pressure cook. Now place a ring in it.
Take a pan and spread little mustard oil. Place the fish pieces on a single layer. Pour the mustard sauce liberally on the fish pieces so that all the pieces are coated nicely. Place the slit green chillies on top.
Now place this pan on the ring in the pressure cooker. Cover with lid and pressure cook for 2-3 whistles.
Serve hot with rice.