Créé avec l’IA
Steamed Mustard-Coconut Hilsa Parcels
45 min 577 kcal par portion Moyen
Ingrédients
4 Portions
- Hilsa steaks560 g
- Yellow mustard seeds45 g
- Fresh coconut, grated40 g
- Mustard oil15 g
- Plain yogurt60 g
- Green chilies30 g
- Ground turmeric6 g
- Nigella seeds2 g
- Lemon juice30 ml
- Salt8 g
- Water60 ml
Instructions
- 1
Rinse the hilsa steaks gently and pat them dry. Rub them with the lemon juice, 3 g of the salt, and 2 g of the ground turmeric. Set aside for 15 minutes.
- 2
Soak the yellow mustard seeds in 45 ml of the water for 20 minutes. Drain off any excess, then blend the seeds with the remaining 15 ml water and half of the green chilies until a smooth paste forms. Avoid over-blending, which can make mustard bitter.
- 3
In a bowl, combine the mustard paste, grated coconut, plain yogurt, remaining 4 g ground turmeric, remaining 5 g salt, nigella seeds, and mustard oil. Mix into a thick, evenly combined sauce.
- 4
Cut enough food-safe parchment paper or aluminum foil to make individual parcels for the hilsa steaks. Place one steak in the center of each piece and coat it generously on both sides with the mustard-coconut mixture. Distribute the remaining green chilies among the parcels.
- 5
Fold each piece of parchment or foil over the fish and seal the edges tightly so steam and sauce cannot escape.
- 6
Bring water to a steady simmer in a steamer. Arrange the parcels in the steaming basket in a single layer, working in batches if necessary.
- 7
Cover and steam for 15–18 minutes, depending on the thickness of the steaks, until the fish is opaque and reaches an internal temperature of 63°C.
