Steamed Hilsa Fish with Mustard and Turmeric Sauce

By AislePrompt Editorial · ·

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

A traditional Bengali preparation of Hilsa fish steamed gently in a bright mustard and turmeric sauce that highlights the fish’s delicate flavor. This Indian-inspired seafood recipe, ready in about 35 minutes, pairs Hilsa fish steaks, yellow mustard seeds, turmeric powder for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 280 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 15 min Cook: 20 min Serves 4 Indian cuisine 280 cal/serving
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Ingredients

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Instructions

  1. Step 1: Soak 2 tbsp yellow mustard seeds in 1/4 cup water for 30 minutes, then grind into a smooth paste.
  2. Step 2: Rub 500 g Hilsa fish steaks with 1 tsp turmeric powder and 1 tsp salt, then set aside for 10 minutes.
  3. Step 3: Heat 3 tbsp mustard oil in a pan over medium heat until it begins to smoke slightly, then reduce heat to low.
  4. Step 4: Add the mustard seed paste and 1 slit green chili to the oil, sauté gently for 1 minute until fragrant but not burnt.
  5. Step 5: Place the turmeric-coated Hilsa steaks in a shallow heatproof dish, pour the mustard sauce over, add 1/2 cup water, cover tightly, and steam on low heat for 12-15 minutes until fish is cooked through and sauce thickens.
  6. Step 6: Serve hot with plain steamed rice for a classic Bengali meal.

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