Photo Essay: Where size matters

Photo Essay: Where size matters




2 roe of elish

3 tsp mustard paste

1 tsp green chilli paste

15ml mustard oil

1 pinch onion seeds

1 pinch turmeric powder

1 tsp ginger paste

1 tsp garlic paste

1 banana leaf

4 tsp curd

Salt to taste


Mix the mustard paste, green chilli paste, mustard oil, onion seeds, turmeric powder, ginger paste, garlic paste, lemon juice and salt in a bowl. Marinate the roe of elish with the above mixture, and wrap in a banana leaf. Heat the steamer, then steam the wrapped roe for 8-10 minutes. Remove from steamer and serve hot with mustard paste.



400g elish

1 lemon

150g onion paste

1 tsp ginger paste

1 tsp green chilli paste

75g ghee

2 green cardamoms

2 cloves

1 small piece cinnamon

200ml fresh coconut milk

Salt to taste


Cut the fish. Marinate with lemon juice. Heat ghee in a pan. Add the onion paste and stir properly till the paste starts to turn pink. Then add ginger paste, garlic paste and chilli paste, and cook. Add coconut milk and a little water. Add the fish. When cooked, remove from heat. Serve hot with steamed rice.

Text and photographs by Indranil Bhoumik/Mint

Recipes by Rupam Banik, executive chef, The Peerless Inn, Kolkata

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