Claypot Hilsa is the Perfect Bengali Fish Feast

Sit back and revel in Ilish’s eternal flavor in this clay pot style delicious Indian fish recipe by Chef Clement D' Cruze, Executive Chef, Hyatt Regency - Kolkata that would make up for a good continental feast.

Preparation Time - 40 Minutes (Cooking Time) | 60-90 Minutes (Marination Time)

Serves - 2 People

Ingredient:

• Hilsa whole: 500 gm
• Four lotus leaves
• Turmeric powder: 5 gm
• Cumin seeds: 10 gm
• Mustard oil: 20 ml
• Ginger paste: 10 gm
• Garlic paste: 5 gm
• Green chili paste: 5 gm
• Green chili whole: 5
• Poppyseed paste: 15 gm
• Cashew nut paste: 20 gm
• Mustard seed: 15 gm
• Coconut paste (fresh): 25 gm
• Sour curd: 100 gm
• Salt to taste
• Sugar: 5 gm
• Lemon Juice: 1 tbsp

*FOR GARNISH - Rice noodle - 20 gm

Instructions:

1. Marinate the whole hilsa with salt, lemon juice, turmeric powder, ginger garlic paste and keep it aside for an hour on a sieve.
2. Make a paste with poppy seed, coconut, green chili, cashew nut, ginger, mustard seed, salt, sugar, turmeric powder, mustard oil, and yogurt.
3. Marinate the fish with this paste, green chili slits and wrap with lotus leaves gently.
4. Cover the wrapped fish with wet mud.
5. Smoke on a wooden fire oven or bake in an oven for about 30 minutes.
6. When cooked take it out and break the outer covering and take out the hilsa. Serve with steamed rice.