Bengali masala hilsa with XO sauce glaze and mustard seeds

Ingredients

• 800 g very fresh hilsa steaks, scaled, skin-on
• 220 g split pigeon peas (toor dal)
• 45 g artisan or high-quality XO sauce
• 2 tsp ground goda masala
• 2 tsp brown or black mustard seeds
• 3 tbsp culinary mustard oil
• 1 tsp ground turmeric
• 1 tsp Kashmiri chili powder
• 25 g fresh ginger
• 2 cloves fresh garlic
• 2 pieces long shallots
• 2 pieces ripe tomatoes
• 120 ml unsweetened coconut milk
• 750 ml cold water
• 2 tbsp lime juice
• 1 tsp brown sugar
• 2 tsp fine salt
• 0.5 bunches fresh cilantro
• 1 piece fresh green chili

Method

1. Rinse the pigeon peas until the water runs mostly clear, then combine in a pot with cold water, part of the turmeric, and salt. Bring to a steady simmer (around 195-205 °F / 90-95 °C). Skim the foam from the surface, partially cover, and simmer for 35 to 40 minutes, until the peas crush easily between two fingers and the texture is velvety yet fluid.
2. While the dal cooks, pat the hilsa steaks completely dry. Season with salt, the remaining turmeric, and Kashmiri chili powder. Chill at 40 °F / 4 °C for 15 minutes, until the surface looks glossy and the seasoning begins to penetrate.
3. Prep the aromatics: grate the ginger, mince the garlic, thinly slice the shallots, and crush the tomatoes. Keep each component separate to control the cooking of the sauce.
4. Heat the mustard oil in a large skillet over medium-high heat until it smokes very lightly (about 355 °F / 180 °C) and loses its raw pungency. Add the hilsa steaks and sear without moving for 2 minutes until a golden crust forms. Gently flip and sear the other side for 1 minute just to set the flesh. Transfer to a plate and keep warm for 5 minutes.
5. Reduce the heat to medium (about 300 °F / 150 °C). In the same skillet, add the mustard seeds. Let them sizzle and pop vigorously for 30 seconds until fragrant and nutty, then add the shallots. Cook for 4 to 5 minutes, stirring occasionally, until translucent and lightly browned at the edges.
6. Add the garlic and ginger and saute for 1 minute until fragrant without letting them brown. Stir in the goda masala and Kashmiri chili powder, toasting in the oil for 30 to 45 seconds until the mixture foams and deepens in color.
7. Add the crushed tomatoes, brown sugar, and a pinch of salt. Simmer over medium heat for 6 to 8 minutes, until the tomatoes break down into a thick sauce and droplets of red oil separate along the edges.
8. Stir in the XO sauce, then pour in the coconut milk. Simmer gently (around 185-195 °F / 85-90 °C) for 3 to 4 minutes, until the sauce coats the back of a spoon.
9. Gently nestle the hilsa steaks into the simmering sauce. Cover and poach over low heat for 5 to 6 minutes (until the internal temperature reaches 130-135 °F / 55-58 °C on an instant-read thermometer), spooning sauce over the fish twice, until the flesh flakes under gentle pressure. Remove from the heat and let rest, covered, for 2 minutes.
10. Finish the dal: whisk vigorously off the heat for 1 minute until smooth and pourable, then stir in the lime juice and adjust the salt to taste.
11. Thinly slice the green chili and chop the cilantro. Taste the fish sauce and adjust with a few drops of lime juice if needed.
12. Ladle a bed of hot dal (about 160 °F / 70 °C) into shallow bowls. Place a hilsa steak in the center, spoon over the hot masala-XO sauce, and garnish immediately with cilantro and sliced green chili.

Nutrition

Per serving

Energy

843.5 kcal

Protein

55.63 g

Carbohydrate

37.08 g

Fat

50.27 g

Fibre

10.85 g

Calcium

75.29 mg

Iron

3.76 mg

Magnesium

46.25 mg