Lau Patta Ilish By Ranveer Brar

Lau Patta Ilish

Hilsa fish is a staple of Bengali cuisine. Here Chef Ranveer Brar shares the recipe for a steamed mustard hilsa. This distinctively flavoured, aromatic and gorgeous looking fish will pull you towards it.
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Serves

2-3

Cooking Time

10-20 Min

Meal Type

savoury

Preparation Time

5-10 Min

Difficulty

Medium

Rate This Recipe10

INGREDIENTS

  • 1 Ilish/hilsa
  • 3 tbsp soaked yellow mustard seeds
  • 3 tbsp soaked red mustard seeds
  • 1 tbsp poppy seeds
  • salt to taste
  • ½ tsp turmeric powder
  • 12 - 15 bottle gourd leaves
  • turmeric as required
  • 1 green chilli
  • 1 tsp mango pickle oil
  • cooked rice
  • green chillies
  • lemon juice
  • mustard oil

PREPARATION

  1. 1

    Grind soaked yellow and red mustard seeds, soaked poppy seeds, salt, green chilli and turmeric powder into a smooth paste.
  2. 2

    Marinate the fish pieces with salt, turmeric powder, ground paste and mustard oil.
  3. 3

    Place the fish piece on bottle gourd leaves along with a slit green chilli and drizzle some pickle oil.
  4. 4

    Wrap the leaves into a parcel and secure it with a thread. Steam the fish parcels for 14 - 15 minutes in a steamer.
  5. 5

    Drizzle pickle oil over the steamed fish and serve it with rice, green chilli and lemon wedge.
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