Urhi Baba ,ki sundar may and ki sundar ranna kare ,khub bhalo.Omg,how beautiful girl is she and how nicely she cook are the terms, I often heard when we girls used to try at kitchen.Hilsa is my favorite fish. I just love Hilsa in
any form: with mustard paste, in a clear gravy, fried and even the oil
in which they are fried is eaten with steamed rice. This shows how much
do I love Hilsa. And when I say “they” here, that obviously means
that I am also included, as I am also a non Bengali. And this fish, I tell
you, is the extremists’ fav: people either totally like it or totally
hate it. I think you all will like it.I always got the chances of variety of fishes and note down the recipe when mom provides me details while she prepare ilish fish during Sunday and other hoildays.
Ingredients:
- Hilsa fish: 4 pieces
- Brinjal, cut in lengths: 4 pieces
- Green chillies, slit: 3-4
- Kalonji (also called nigella seeds, black caraway or onion seeds): 2 pinchfuls
- Turmeric powder: 1/2 tsp
- Salt and sugar as per taste
- Mustard oil
- Marinate the fish pieces with a pinch of turmeric powder and salt.
- Heat mustard oil in a wok or kadhai and fry the fish pieces till they are golden. Keep it aside.
- In the same vessel, add some more oil and fry the brinjal pieces till golden. Don’t over-fry them or they will melt. Keep these fried brinjal pieces aside.
- In the same oil, add the kalonji and green chilies and let it sit for just a few seconds. You don’t want to burn it. You are just getting enough heat in it, for it to release the aroma.
- After a few seconds, take your wok off the heat and add the turmeric powder, salt and sugar and cook for 2 min.
- Put it on heat, stir for 1 min, add some water and add the fried fish pieces and fried brinjal pieces.
- Cover with lid and cook for 10 min.
- Your fish curry is done here and don’t even try adding coriander leaves or anything. You’ll spoil the taste of it all.
- Enjoy Hilsa with steamed rice only and nothing else, please.
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