HILSA FISH ROASTED with MEAT

Ingredients

• 1 tablespoon pasted ginger (Grind fresh ginger to a smooth paste using a mortar and pestle or small blender.)
• 2 whole chillies (For the stuffing. Use dried red chillies; adjust to your heat preference.)
• 0.5 teaspoon turmeric (For the stuffing.)
• 0.5 teaspoon garam-masalla (Use a ready-made garam masala blend.)
• 0.5 teaspoon salt (For the stuffing. Adjust to taste.)
• 150 grams minced meat (Use lamb or beef mince. The original text notes that boiled potato pieces mixed with powdered pepper and salt may be used instead of meat as an alternative filling.)
• 2 tablespoons oil (For frying the stuffing.)
• 1 large whole fish hilsa fish (Preferably without roe. Should be large enough to stuff. Ask your fishmonger to clean it if needed.)
• 2 tablespoons mustard oil (For the smearing paste. Gives a sharp, pungent flavour characteristic of Bengali cooking.)
• 0.5 teaspoon powdered turmeric (For the smearing paste.)
• 1 tablespoon mustard (For the smearing paste. Use mustard seeds ground to a paste, or mustard paste.)
• 2 whole green chillies (For the smearing paste. Slit or roughly chopped before grinding into the paste.)
• 0.5 teaspoon salt (For the smearing paste. Adjust to taste.)
• 10 large leaves green banana leaves (Use 8 to 10 large, pliable green banana leaves. Wipe clean before use. These act as the cooking wrapper and will burn on the outside — this is expected and desirable.)

Instructions

1. 1In a frying pan or skillet, heat the oil over medium heat. Add the minced meat along with the pasted ginger, chillies, turmeric, garam-masalla, and salt. Stir everything together well so the spices coat the meat evenly. Fry the mixture, stirring frequently, until the meat is fully cooked through and any liquid has evaporated — it should look dry and fragrant. Remove from heat and set aside to cool completely before using as stuffing. Note: Do not use onions with hilsa fish.
2. 2Take the whole hilsa fish and wash it thoroughly under cold running water. Remove the head, entrails (internal organs), and tail. Use kitchen scissors or a sharp knife for this — your fishmonger can also do this for you if preferred. Pat the fish dry with a clean cloth or paper towel. Lay it on a clean board.
3. 3Using a sharp knife, cut deep lengthwise slits along both sides of the fish — one long, deep cut running the length of the body on each side. These cuts open up the fish so it can hold the stuffing and also help the marinade paste penetrate the flesh. Be careful not to cut all the way through; you want to create a pocket, not split the fish in half.
4. 4In a small bowl, combine the mustard oil, powdered turmeric, mustard, green chillies, and salt. Mix or grind these together into a rough paste — a mortar and pestle works well here, or you can blend briefly. Smear this paste generously and thoroughly all over the outside of the fish, into the scored cuts, and inside the cavity. Make sure every surface is well coated for maximum flavour.
5. 5Once the meat stuffing has cooled, pack it generously into the cavity of the fish through the scored opening, pressing it in firmly so the fish is as full as possible. Once stuffed, close the opening by stitching it shut with kitchen twine or sturdy toothpicks — thread the twine through the flesh on each side of the cut in a running stitch pattern to hold the filling in during cooking.
6. 6Lay out a stack of 8 to 10 green banana leaves, overlapping them to form a large, thick wrapping surface. Place the stuffed fish in the centre. Wrap the fish tightly and completely in the banana leaves, folding and tucking as you go to form a secure parcel — use all 8 to 10 leaves layered around it. You may tie the parcel with kitchen twine to keep it together. Prepare a charcoal grill or barbecue until the coals are glowing hot (no active flames). Place the wrapped fish parcel directly onto the glowing coals. Roast it, turning the parcel over to cook each side alternately, until the outermost banana leaves are fully charred and burnt. This signals the fish inside is cooked through. The multiple layers of leaves protect the fish while it cooks gently in the steam and smoke within.
7. 7Carefully remove the charred banana leaf parcel from the coals using tongs — it will be very hot. Peel away and discard all the burnt and outer layers of banana leaves. The inner layers and the fish inside should be perfectly cooked, fragrant, and moist. Remove any stitching twine or toothpicks from the fish before serving. Serve the roasted hilsa fish immediately.