Sunday, 22 May 2016

Got Hilsa (Ilish) today at the fish market !!

Hilsa - The Topper

Hilsa or Ilish (Elish) is a very popular fish among the +bengalis (Both East and West Bengalis).

This expensive and oily fish has always been one of the toppers on a Bengali's foodie's chart. Ilish is generally found during monsoon and its the tastiest then . Hilsa reminds me of several dishes .. any dish prepared with Hilsa is a delicacy itself. Of all the dishes the two i like the most are : +Bhapa-Ilish and +Ilish-Beguner-Jhol.

Here goes the quick recipe :

Ingredients:

Hilsa fish 10 pieces.
Kalonji (Onion Seeds) 1/2 teaspoon.
1 medium size eggplant (cut into long pieces).
Green chillies 4-5 pieces.
turmeric powder.
Salt to taste.
Oil (preferably mustard oil).

Procedure:

Smear the fish pieces and eggplant pieces with little turmeric powder and salt. Heat 2 tablespoons of oil in a frying pan and lightly fry the fish pieces. Keep the fried fish aside and fry the eggplant fishes in the same oil. (As the hilsa fish is very flavourful , frying in the same oil will retain the flavour in the vegetables as well). Make sure that the eggplants dont turn brown while frying. Remove the eggplant pieces from the frying pan before they turn brown.

Now add a teaspoon of oil in the frying pan and heat it (no need to add oil if there is oil already left in the frying pan). When the oil has heated up, add kalonji. Add 1/4 teaspoon of turmeric and add water ( as per your requirement of gravy). Add the fried egg plants and add salt as per taste. No slit the green chillies and put it in the gravy. Let the gravy boil. When the gravy is boiling, mash a few eggplant pieces and put the fried hilsa fish pieces in the gravy. Cover the pan and cook for a minute. Remove from heat and serve.

N.B. You may decorate with a few slit green chillies.