Cumin and Mint Bengali Ilish Bhapa

Method

1. Mix cumin into mustard paste and stir in mint during final fish layering.
2. In a steamer, layer hilsa fish, onions, and green chilies.
3. Mix mustard paste with turmeric, salt, and oil, then spread over the fish.
4. Add water to the steamer, cover, and steam for 15-20 minutes.
5. Serve hot with rice.
6. Cook fish and seafood to an internal temperature of 63°C (145°F) before serving.