Ingredients:

• 4 Ilish or hilsa
• 1 tbsp yellow mustard seeds
• 1/2 tbsp black mustard seeds
• 1 tsp turmeric powder
• 5-6 green chilies slit
• 1/2 tbsp mustard oil
• 1 tbsp mango pickle oil
• salt to taste
• 8 tender pumpkin leaves (Kumro Pata)

Preparation:

• Soak the pumpkin leaves in hot salted water for 10-15 odd minutes. Shake off excess water, keep aside.
• Soak the yellow mustard seeds and black mustard seeds in warm water for 15 odd minutes.
• Drain the water. Make a smooth paste with 3-4 green chillies, a pinch of turmeric powder and a couple of grains of rice, keep aside.
• Add the mustard paste, turmeric powder, mango pickle oil, mustard oil and the remaining green chilies to a bowl. Give it a hearty mix.
• Gently place the fish steaks in the bowl, sprinkle in the salt and give it another loving mix. Keep aside for 10-15 minutes.
• Arrange the pumpkin leaves as shown in the picture, place one hilsa steak on the leaves, top with a little marinade.
• Wrap from all four sides to make a parcel, secure with twine. Repeat for each of the remaining fish steaks.
• Steam the pumpkin wrapped hilsa in a steamer for 15 odd minutes.
• Serve hot with steamed white rice.