HILSA FISH with COCOA-NUT

Ingredients

• 4 pieces Hilsa fish pieces (Use bone-in pieces of hilsa (also known as ilish). Ask your fishmonger to cut the fish into thick steaks, roughly 3–4 cm thick.)
• 1 to taste Salt (Use sufficient salt to adequately season the fish pieces on all sides.)
• 1 to taste Mustard, powdered (Use finely ground mustard powder. Sufficient to coat the fish generously.)
• 1 to taste Turmeric, powdered (Ground turmeric powder. Use enough to give the fish a golden-yellow coating.)
• 1 to taste Chillies, powdered (Ground red chilli powder. Adjust quantity to your preferred heat level.)
• 1 sufficient quantity Mustard oil (Use enough mustard oil to thoroughly coat and lubricate all the fish pieces. Mustard oil is pungent and traditional to this dish; do not substitute.)
• 1 whole coconut Half-ripe coconut (whole, with its shell) (Use a half-ripe (neither fully green nor fully mature) coconut. The 'stone' refers to the entire hard-shelled coconut. It will be broken in two halves to act as a natural cooking vessel. The interior should have soft jelly-like flesh and some coconut water.)
• 1 small amount (a little) Plain flour (Mixed with a tiny amount of water to form a thick paste used to seal the two coconut halves together and make them water-tight.)

Instructions

1. 1Place the hilsa fish pieces on a clean plate or tray. Sprinkle over sufficient salt, powdered mustard, powdered turmeric, and powdered chillies. Drizzle sufficient mustard oil over the fish. Using clean hands or a spoon, rub and smear the spices and oil thoroughly all over the fish pieces, coating every surface well. Set aside while you prepare the coconut.
2. 2Hold the whole half-ripe coconut firmly over a bowl to catch any coconut water inside. Using the blunt spine of a heavy cleaver or a hammer, strike firmly around the natural equator (middle line) of the coconut until it cracks cleanly into two halves. Reserve the coconut water if desired (it will not be used in this recipe but can be drunk). The two coconut shell halves will now serve as your cooking vessel — a natural lidded pot.
3. 3Pack the spiced and oil-coated hilsa fish pieces into one half of the coconut shell, pressing them in firmly. If necessary, arrange the pieces to fit snugly. Place the second coconut shell half on top, like a lid, enclosing the fish completely inside the coconut shell.
4. 4In a small bowl, mix a little plain flour with just enough water to form a thick, stiff paste — it should be similar in consistency to thick dough or putty. Apply this paste generously all around the seam where the two coconut halves meet, pressing it firmly into the gap and smoothing it over to create a water-tight seal. This is important: the seal must be complete so no water can enter and no steam can escape during boiling. Allow the paste seal to firm up for 2 minutes before proceeding.
5. 5Place the sealed coconut into a large, deep pot. Fill the pot with enough water to fully submerge the coconut. Bring the water to a rolling boil over high heat, then reduce to a steady, moderate boil. Boil continuously for one full hour (60 minutes), topping up the water as needed to keep the coconut submerged throughout. The fish will cook inside the sealed coconut, steaming in its own spiced juices and the natural moisture of the coconut flesh.
6. 6Using tongs or a slotted spoon, carefully lift the hot coconut from the boiling water and place it on a sturdy board. Allow it to cool for a few minutes until safe to handle. Use a knife to chip and break away the hardened flour paste seal around the seam. Carefully pry the two coconut halves apart. Inside, you will find the cooked hilsa fish in a lump, perfumed with mustard, spices, and coconut. Use a spoon to gently lift the fish out whole and serve immediately.