Hilsa is an integral part of a Bong's existence. Wikipedia says "In many Hindu Bengali families two Hilsa fishes (Joda Ilish) are bought on special auspicious days, like some pujas. It is considered auspicious to buy two Hilsa fishes on the day of Saraswati Puja, which takes place in the beginning of Spring and also on the day of Lakshmi Puja which takes place in autumn."
Abbas had once brought home Padmar Ilish during Ma’s absence. He expressed his concerns (rather grave uncertainties) about how I was gonna cook something as exquisite as ‘Shorshe Ilish’. I was green with envy coz he so wanted ‘Maaaa…..’ to be there as I had never laid my hands on ‘
Well guys, after trying several versions of this dish, I stick to the following tested version which wins me accolades from Abbas each time. (It is the easiest fish curry ever)
Ingredients:
Hilsa Fish - 5-6 pieces
Mustard paste - 1 tbsp
Salt - to taste
Turmeric powder - 1 tsp
Red chilli powder - 1 tsp
Mustard Oil - 2 tbsp (Mandatory)
For Mustard paste:
White mustard seeds - tbsp (soaked in water for 15 minutes)
Green chillies - 5-6
Salt - 1 tsp
Method:
1. Grind the ingredients called for Mustard paste with as less water as possible to get a fine paste. I make bulk of this paste and refrigerate for future use, coz less quantity of mustard seeds doesnt yield a fine paste. This paste can be stored for 15- 20 days.
2. In a pan, mix a tbsp of mustard paste, turmeric powder, red chilli powder, salt (carefully add salt coz mustard paste already has salt in it), mustard oil with a cup of water. Now place the fish pieces carefully in this mixture.
3. Cook on low flame covered with a lid for about 20 minutes or till you get a thick gravy. (Hilsa gets cooked in a jiffy.)
4. Remove the pan from flame and pour a tbsp of mustard oil on top and keep covered until served.
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