Steamed Basmati Rice, Bhapa Ilish and Kochu Shak diye Chingri

Ingredients

• 600 g Hilsa Fish (Cut into 4 large steaks)
• 2 tbsp Black Mustard Seeds
• 2 tbsp Yellow Mustard Seeds
• 2 tbsp Poppy Seeds (Known as Posto)
• 4 tbsp Fresh Grated Coconut (Use fresh for best flavor)
• 4 tbsp Yogurt (Whisked until smooth)
• 6 tbsp Mustard Oil (Use pungent, high-quality mustard oil)
• 6 pcs Green Chilies (4 for the paste, 2 slit for garnish)
• 1 tsp Turmeric Powder
• 1 tsp Salt (Adjust to taste)

Instructions

1. 1

   Prepare the Seed Paste

   • In a small bowl, combine the black mustard seeds, yellow mustard seeds, and poppy seeds. Add enough warm water to cover them and let them soak for at least 20 minutes. This softens the seeds for a smoother paste.
   • Drain the soaked seeds completely. Transfer them to a grinder jar along with the grated coconut, 4 green chilies, and a pinch of salt (this prevents bitterness).
   • Grind to a very fine, smooth paste. Add 1-2 tablespoons of water if needed to help the grinding process, but keep the paste thick.
2. 2

   Marinate the Fish

   • In a mixing bowl, combine the freshly ground mustard-poppy seed paste, whisked yogurt, 4 tablespoons of mustard oil, turmeric powder, and salt.
   • Mix well to create a uniform marinade.
   • Gently wash the Hilsa fish pieces and pat them dry with a paper towel.
   • Add the fish to the marinade, ensuring each piece is generously and evenly coated.
3. 3

   Arrange for Steaming

   • Select a heatproof container with a tight-fitting lid, such as a traditional steel tiffin box.

Ingredients

• 500 g Taro Stems (Cleaned and chopped into 2-inch pieces)
• 200 g Shrimp (Small to medium-sized, shelled and deveined)
• 4 tbsp Mustard Oil
• 1 tsp Panch Phoron (Bengali five-spice blend)
• 3 pc Green Chili (Slit lengthwise)
• 1 tbsp Ginger Paste
• 1 tsp Turmeric Powder (Divided into two 1/2 tsp portions)
• 1 tsp Cumin Powder
• 0.5 tsp Red Chili Powder (Adjust to your spice preference)
• 1.5 tsp Salt (Divided, or to taste)
• 1 tsp Sugar (Helps balance the flavors)
• 0.5 cup Grated Coconut (Fresh is preferred, but frozen works too)
• 2 tbsp Lemon Juice (For boiling the taro stems)
• 8 cup Water (For boiling the taro stems)

Instructions

1. 1

   Boil and Prepare Taro Stems

   • In a large pot, bring 8 cups of water to a rolling boil. Add the chopped taro stems, 2 tbsp lemon juice, and 1 tsp salt. The lemon juice is crucial to neutralize compounds that can cause throat irritation.
   • Cook for 15-20 minutes, or until the stems are completely soft and tender.
   • Drain the stems in a colander. Using the back of a large spoon, press down firmly on the stems to squeeze out as much excess water as possible. This step is key for the final texture.
   • Lightly mash the drained stems and set them aside.
2. 2

   Marinate and Fry the Shrimp

   • In a small bowl, combine the shrimp with 1/2 tsp of turmeric powder and 1/2 tsp of salt. Mix well to coat.
   • Heat 2 tbsp of mustard oil in a kadai or heavy-bottomed pan over medium-high heat until it's lightly smoking.
   • Carefully add the marinated shrimp to the hot oil. Fry for 2-3 minutes, stirring occasionally, until they turn pink and curl up. Be careful not to overcook them.
   • Remove the shrimp with a slotted spoon and set aside, leaving the flavored oil in the pan.
3. 3