This is the classic recipe for hilsa/ilish in a mustard sauce, steamed in banana-leaf parcels.

Hilsa fish steamed in mustard sauce

Bhetki fillet in banana-leaf parcels

Fresh parshe cooked in mustard paste and yoghurt, simmered with flavourful brinjal and dal'er bori.

Okra in a mustard-poppy sauce

Prawns steamed in bottle-gourd leaf parcels

Banana blossom paturi

Taro stolons cooked with mustard and prawns