STEAMED HILSHA/SALMON

This is one of the most favorite and the most loved recipes for a Bengali. One of the most flavorful fresh water fish is Hilsha. This fish was not amply available in the western part of India. So when our fishmonger got them, mom used to get pretty excited. Even now when I think of steamed Hilsha in mustard paste makes my mouth water.
Here we don't get fresh Hilsha and this recipe tastes best with it. I saw that Salmon too works really great with this recipe. They both have the similar softness needed for this recipe.
There are 2 ways to prepare it - in pressure cooker and in the oven. I will list out preparing in both the ways.

Ingredients:
5-6 pieces of Hilsha fish or Salmon fillets
2 tbsp Black Mustard Seeds
2 tbsp Yellow Mustard Seed
6-7 Green Chillies
1 tsp Turmeric Powder
1 inch Ginger
3 tbsp Mustard Oil
2 cups Water (for pressure cooker preparation)
Salt to taste

Preparation:

• Rub the fish pieces with little salt and turmeric.
• Make a paste of black and yellow mustard seeds, green chillies, ginger and add a little salt to avoid it being bitter.
• Place the fish on a pan and coat them liberally with the paste.
• Pour the mustard oil on top of the fish.

For Pressure Cooker Preparation:

• Pour the 2 cups of water in the pressure cooker.
• Put in the steamer ring into it. 
• Place the above prepared pan on the ring in the pressure cooker.
• Pressure cook for about 8-10 minutes.

For Oven Preparation:

• Preheat the oven for 400 F
• Seal the above prepared pan with Aluminium foil.
• Place the pan in the oven and bake for about 30 minutes.
• Serve the fish hot.

Tip:

If you don't want to make the mustard paste or if you want to add to taste, you can add 2 tbsp of Indian mustard sauce (Kasundi)

The picture above is of steamed Salmon. Below is a picture which I found from the internet of steamed Hilsha.

TOK DAAL/MANGO LENTIL SOUP

This is a very common traditional Bengali - Indian recipe. It is made of green mangoes which are pretty sour. It is a very good food for respite against the hot Indian summer. It helps to keep the body temperature down.

Ingredients:
1/2 cup Masoor Dal/Red Lentils
3 cups Water
1 Green Raw Mango
2 tsp Mustard Seeds
2 Dry Red Chillies
2 Green Chillies, sliced
2/3 tsp Turmeric Powder
2 1/2 tbsp Mustard Oil
1 tbsp Sugar
Salt to Taste

Preparation:

• Wash the lentils till they run clear.
• Boil the lentils in water in a sauce pan. Boil the lentils till they are 'almost' done. Adjust water so that it doesn't become dry.
• Add turmeric and salt to taste.
• Meanwhile peel the mangoes and cut then into 1 inch cubes.
• Heat 2 tbsp of oil in a pan and add 1 tsp of mustard seed.
• When the mustard seeds splutter, add the mangoes and the green chillies. 
• Cook till the mangoes become soft. 
• Now add the boiled lentils to it. Add sugar.
• Cover and simmer for another 10 minutes. 
• Add water to make it soupy and taste for salt and sugar. It should be sour-sweet.
• Remove the lentils in a serving bowl.
• In a small tempering pan, heat the remaining mustard oil. Add mustard seeds to it.
• When it sputters, add the dry red chillies. Fry them for a few seconds.
• Pour this directly on the lentils in the serving bowl.
• Serve hot with rice or as soup.