Bengali’s take great pride in their Maachh-Bhaat (fish curry and rice), particularly hilsa. It’s very difficult to find a bengali who doesn’t die for this fish. Cook it with mustard, yogurt or simply deep fry it, you can savor it in any form.
In this space we have shared some lip-smacking bengali hilsa recipes for you to try:
Bhapa Ilish
Ingredients:
1 KG Hilsa (cut into pieces)
Salt to taste
Turmeric powder (1 teaspoon)
Mustard seeds (1 teaspoon)
2-3 Green chillies
Grated ginger
3 tablespoon mustard oil
Method:
1. Wash the fish and sprinkle turmeric powder and salt. Paste the mustard seed, chillies and ginger and mix it with the fish.
2. Ina pressure cooker, add three cups of water and place a ring in it.
3. On a separate pan, place the fish and put the entire pan on the ring. Add mustard oil.
4. Cover the pressure cooker and let the fish steam for 8 to 10 minutes.
Doi Ilish
Ingredients:
1 KG hilsa (cut into pieces)
1 cup mustard oil
1 onion sliced
1 tablespoon Coriander powder
1/2 tablespoon red chilli powder
1 tablespoon mustard paste
5-6 green chillies
1 cup yogurt
Method:
1. Wash the fish and cover it with salt.
2. Stir fry onions in mustard oil and add salt, red chilli, and coriander powder. Stir until the oil starts to float.
3. Add the fish and mustard paste. Cook for a while.
4. Add chillies and yogurt and cook for 8-10 minutes.
Ilish Paturi
Ingredients:
1 Kg Hilsa fish
5-6 banana leaves
2 tablespoon mustard paste
1 tablespoon Turmeric powder
1 tablespoon red chilli powder
3-4 cup mustard oil
6-7 Green chillies
Salt to taste
Method:
1. Cut the banana leaves into half. Add all the ingredients and apply it evenly on the fish pieces.
2. Place the hilsa pieces on banana leaf, add the masala on it and fold the banana leaves on the fish pieces and tie with a string. Put them in a tawa and cook on high heat.
3. Cook for 20-25 minutes. Your fish is ready when you see the colour of the leaves changed from green to yellow.
Shorshe Ilish
Ingredients:
600 gram Hilsa
1 cup mustard oil
2 tablespoon mustard seed paste
3 tablespoon poppy seed paste
5 green chillies
4 tablespoon ginger paste
1 tablespoon panch-foron
1 tablespoon red chilli powder
1 tablespoon turmeric powder
Salt to taste
Method:
1. Add turmeric and salt in the fish.
2. Heat mustard oil in pan and add panch-foron. After that, add the ginger, mustard, and poppy seed pastes. Stir fry for a minute.
3. Now add turmeric powder and red chilli powder.
4. Add the fish pieces and green chillies. You can add a bit water if you want.Cook on slow flame for 8-10 minutes.
Hilsa Curry with Eggplant (Ilish Machhher Jhol)
Ingredients:
600 gm Hilsa Fish
1 Tablespoon Black Cumin seed or Kalo jeera
1/2 Tablespoon Turmeric powder
4 green chillies
1 cup mustard oil
1 large eggplant cut into pieces
1/2 tablespoon Cumin powder
1/2 tablespoon Coriander powder
Salt to taste
Method:
1. Fry the hilsa in mustrad oil till golden brown and keep it aside.
2. Heat 1 tablesoon mustard oil in a separate pan and fry the eggplants. Add the spices to it, pour some water and cook for a few minutes.
3. When the oil begins to float, add the fish pieces and salt. Let it simmer for 10-15 minutes. Once the vegetable is soft, turn the heat off.
If you want to buy hilsa fish online, Visit Delybazar , the online grocery store in kolkata
