The fish is steamed in a spicy paste of mustard, yogurt and hot green peppers. This is an authentic recipe from home, close to my heart, evoking bountiful thoughts of beautiful times with the recipe and the taste etched in my memories for ever.
I would wait to get that first whiff, when ma would open the container where the Hilsa/Ilish would be cooked. Steaming hot with the smoke blurring the vision while the nose was tickled by the strong sweet flavor of mustard and spices. The hot white rice impatiently waited for the steamy yellow fish and the sauce to be spooned over it and devoured and licked clean! Lip smacking good! If the fish had the roe they would be removed carefully and placed on the side of the plate; a treasure to be savored at the end of the meal for Hilsa roe is considered a delicacy.