By Ujjainee Roy
September 28, 2024
Hilsa, also known as "Ilish," is a prized fish in Bengali cuisine, famous for its delicate, rich flavor and buttery texture. While it’s traditionally cooked in mustard sauce or steamed, baking it in the oven is a healthier and fuss-free way to enjoy this flavorful fish. This oven-baked hilsa recipe is simple to prepare, retaining the fish’s unique taste while adding a touch of spice. It’s perfect for a quick weeknight meal or a special occasion
– 4 hilsa fish pieces (cleaned and cut into steaks) – 3 tablespoons mustard oil (or vegetable oil) – 2 tablespoons mustard paste – 2 tablespoons poppy seed paste – 1 tablespoon yogurt – 1 teaspoon turmeric powder – 1 teaspoon red chili powder – 1 tablespoon grated coconut (optional) – 2 green chilies, finely chopped (adjust to taste) – Salt to taste – 1 lemon (sliced for garnish)
In a mixing bowl, combine the mustard paste, poppy seed paste, yogurt, turmeric powder, red chili powder, grated coconut (if using), salt, and 2 tablespoons of mustard oil. Mix well until all the ingredients are fully incorporated.
Coat the hilsa fish pieces with the marinade, ensuring they are evenly coated. Let the fish marinate for at least 30 minutes to an hour. This step allows the flavors to infuse into the fish, enhancing its taste. Preheat your oven to 180°C (350°F).
use aluminum foil. Place each marinated hilsa piece on a banana leaf or a piece of aluminum foil. Add a few chopped green chilies on top of each piece for extra flavor.
Fold the banana leaf or foil to create a secure packet, sealing the fish and marinade inside. This will help lock in moisture and flavor while baking. Arrange the wrapped fish pieces on a baking tray and place them in the preheated oven.
Bake for 25–30 minutes or until the fish is cooked through and flakes easily with a fork. Once baked, carefully unwrap the fish and drizzle with the remaining mustard oil. Garnish with lemon slices and fresh coriander leaves.