Steamed Hilsa With Mashed Potatoes

steamed-hilsa-with-mashed-potatoes Steamed Hilsa

Serving: 2 persons
Prep Time: 2 hours
Cooking Time: 30-35 minutes
500 grams of Hilsa fillet
4 tbsp of Vinegar
4 tbsp of Worcestershire Sauce
4 tbsp of tomato sauce/tomato puree
2 tbsp of Onion and ginger paste
2 tbsp of skinned and chopped Tomatoes
3 finely chopped Onions
3 tbsp of Mashed potatoes
Cooking Oil, as required

Tomato Puree

2 fresh ripe tomatoes
1 tbsp of chopped onion
1/2 stalk of celery
1 sweet pepper
Salt and pepper to taste

Mashed Potatoes

3 large sized potatoes, peeled and quartered
2 tbsp of milk
1 tbsp of butter
1 tbsp of black pepper, ground
Salt to taste


Tomato puree

Take all the ingredients for the puree except the seasonings and simmer till they become soft. Pass through a sieve. Add salt and pepper to the puree and mix. Pour the mixture in a small bottle, firmly screwing the cap. Now process in a bath of boiling water for about 45 minutes. Keep aside for later use.

Mashed Potatoes

Boil the potatoes in so much water that it covers them. Add 1/2-teaspoon of salt in it. Remove from heat when a fork can be easily poked into it. Drain the potatoes and place them in a bowl. Mash them using a potato masher till it is well done. Add the milk, butter, salt and pepper to the potatoes and combine.


Cut the fillet into 3-inch pieces of fillet and put them on a flat plate. Rub each of the piece with oil, tomato puree/sauce, vinegar, Worcestershire sauce and sugar and keep aside, covered, for 2 hours. Now place a steamer plate on the bottom of the pan in such a way that the fishes can get the smoke only. Now spread the seeded green chilies on the plate and lay the fish on top of the chilies. When one side gets browned turn and let cook till the other side is also browned. Examine the fillet with a fork to see if it has become tender. Now mix the tomato puree/sauce with the onion and ginger paste in a bowl. Mix them with the chopped tomatoes, the finely chopped onions and the mashed potatoes. Spread the mixture evenly over the fish and continue cooking (Stirring is not required). Serve immediately.