Panch-Phoran-Encrusted Hilsa

Hilsa Encrusted with Bengali Five-Spice Mix

SERVES 4–6

Panch phoran or five-spice mix is used extensively throughout eastern India, especially in Bengali and Oriya cuisine. There is no fixed recipe for this spice blend and you can change the ingredients according to your taste.

INGREDIENTS

Turmeric paste

3" piece fresh turmeric (or 3 tsp turmeric powder)

A pinch of salt

Sauce

1 tsp turmeric paste, fresh or dried

1 tsp green chilli paste (p. 156)

4 tbsp mustard paste (commercial or p. 84)

6 tbsp mustard oil

1½ tsp mustard seeds

4 tbsp tamarind pulp (p. 13)

6 green chillies, slit lengthwise

2 tsp sugar

1¼ tsp salt or to taste

Panch phoran

2 tbsp nigella seeds, lightly roasted

2 tbsp fennel seeds, lightly roasted

1½ tbsp mustard seeds, lightly roasted

1¾ tbsp cumin seeds, lightly roasted

1 tsp carom seeds, lightly roasted

Marinade

1 (large) onion, finely chopped

2 (medium) tomatoes, finely chopped

2 tsp lime juice

1 tbsp mustard paste (commercial or p. 84)

¾ tsp salt or to taste

1 tsp black pepper powder or to taste

Fish

2 hilsa fish (about 1 kg each), filleted

2 tbsp butter

METHOD

Turmeric paste Grate fresh turmeric and combine with 1 tbsp of water in a grinder. Grind to make a smooth, thick paste. Mix in salt. (If using turmeric powder, combine turmeric powder with just enough water to make a smooth, thick paste and mix in salt.)

Sauce In a mixing bowl, combine turmeric paste, chilli paste and mustard paste with 2½ cups of water. Put mustard oil in a pan over medium heat. When hot, add mustard seeds. When they crackle, add the prepared thin paste to it. Cook for 2 minutes. Stir in tamarind pulp, green chillies and sugar and cook till sauce thickens. Mix in salt. Remove from heat and set aside.

Panch phoran The quantity of fenugreek seeds may be reduced if one finds them too bitter. Other spices that can be used to lend an interesting touch to panch phoran (as a substitute for any of the spices) are carom seeds, brown mustard seeds, caraway seeds and dill seeds. Combine panch phoran ingredients in a mortar pestle and crush coarsely. Set aside.

Marination In a grinder, combine onion with tomatoes, lime juice and mustard paste and grind to make a fine paste. Mix in salt and pepper. Wash fish and pat dry. Rub marinade into fish and set aside to marinate for 20 minutes.

To cook the fish Preheat oven to 150°C. Place marinated fish in the crushed panch phoran and encrust properly on one side only. Melt butter on a griddle over low heat. Sear fish on the side which is not encrusted. Transfer fish to a greased baking tray, seared side down, and bake in the oven for 7–8 minutes till fish is tender and the crust is crisp.

To serve Reheat sauce. Place fish on a serving platter and drizzle sauce over it. Serve hot.