This is the Mother of all Ilish recipes. There are slight variations in the way its made in different Bengali homes, some even add freshly grated coconut. My Mum makes it the way I am sharing with you today, and I sure don't claim to have bettered her recipe. Its perfect as it is!
4 pieces of Hilsa fish, cut into fillets (Ilish Maach)
3 tbsp yellow mustard seeds
1 tbsp poppy seeds
8-10 green chilies
3 tbsp mustard oil
2 tsp turmeric powder
Grind to a smooth paste the mustard seeds, poppy seeds, 3-4 green chilies adding just a hint of water. Marinade the fish with this paste, slit green chilies, turmeric, and salt. Drizzle the mustard oil, mix everything well and keep aside for five minutes. Cook the fish in a microwave oven for 10 minutes with a cling wrap on. Or you could even steam it for about 10 minutes. The Ilish Paturi can be only enjoyed with hot steamed, Basmati rice. Its a delicacy and does not usually need any other accompaniments. However the relentless Ilish lovers will always start the meal with the fried version of the fish with its oil, eggs, served with some green chilies!