Pudina Hilsa (Bengali Fish with Mint)
Pudina hilsa is a Bengali way of cooking hilsa that swaps the usual frying pan for the oven. Mint, ginger, green chili and nutmeg season the fish, while butter keeps the oily, rich flesh moist as it bakes to a golden color. Preparation is minimal, with everything going into one dish. Serve the pieces hot over plain boiled rice, which suits the fish's strong flavor well.
Instructions
Wash the hilsa pieces thoroughly under cold running water.
Put the salt, sugar, mint, ginger paste, nutmeg, capsicum, green chili paste and 25 g of the chopped butter into a baking dish.
Add the fish pieces to the dish and turn them so they pick up the seasonings.
Scatter the remaining butter over the top of the fish.
Bake at 200°C until the fish turns golden in color or otherwise looks cooked through. Serve hot with boiled rice.
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