Hilsa Mussallam Elish-Ilish

Ingredients Hilsa Mussallam (Elish-Ilish)

1300 gm hilsa fillet
For marinade
4 1/2 tsp ginger paste
2 1/2 tsp garlic paste
1 1/2 tsp red chilli powder
1 tsp turmeric powder
1 tsp cinnamon powder
60 ml lemon juice
Salt

For masala
2 green chillies, chopped
a small cut of ginger finely chopped
1/4 desiccated coconut
salt to taste
3 tbsp of lemon juice
3 tbsp honey
150 gm desi ghee
1 cup yogurt
100 gm fried onion paste
45 gm fried garlic paste
2 1/2 tsp ginger paste
1 tsp garlic paste
1 tsp red chilli powder
45 gm of bhuna channa
1 tsp green cardamom powder
1/2 tsp black pepper (grounded)
Butter

DIRECTION FOR HILSA MUSSALLAM:

Clean the fish, wash, slit through the center and side. Mix the marinade ingredients and rub the fish with it and set aside for 15 min. Make the steamer hot for about 5 min. Pre-heat the oven to 135 deg C. Make a course paste of green chilli, chopped ginger, coconut and honey in a blender. In a separate bowl, beat the yougurt, fried onion, fried garlic, ginger and garlic paste, add red chilli powder and salt and beat the mix again to settle down. Melt butter, add the yougurt paste and keep it hot until fat begin to appear on the surface. Then add flour of bhuna channa and sauté for 2-3 min. Remove from flame, cool and add the remaining ingredients along with the course coconut and honey paste and stir for seasoning.
Arrange the steamed hilsa in a large greased roasting tray, coat half the masala on top, turn the fish and coat the remaining masala on the other side of the fish. Thereafter take the fish and put it in pre-heated oven for 10-12 min for roasting, put butter at regular intervals