What better than Ilish Mach for Sunday's lunch. Ilish or Hilsa is the national fish of Bangladesh and is popular in almost all parts of India specially West Bengal and Orissa. This fish is full of tiny bones and requires trained hands for eating. It is a sea fish which comes to the river to lay eggs and thats when the fishermen catch them in their nets. Padda'r Ilish from Bangladesh is known to be the best and most expensive of its kind. In bengali culture it is a custom to buy two Ilish fishes (Jora Ilish) on some auspicious occasions. The recipe I am sharing today is of Shorshe Ilish.
- Ilish Mach ( washed and cleaned 2 pieces)
- Mustard Paste ( 1 tbsp)
- Tomatoes (optinal 1/2 cut into small pieces)
- Green chilli (2)
- Salt (1 tsp)
- Turmeric Powder (1/2 tsp)
- Kala Jeera / Onion Seeds (a pinch)
- Mustard Oil ( 2 tbsp)
- Water (1/2 cup)
- Marinate the fish pieces with salt and turmeric for about 30 mins.
- Heat oil in a skillet.
- When the oil is smoking hot add the fish pieces.
- When the fish is fried keep it aside and add slit green chillies and kala jeera to the hot oil.
- When the jeera splutters add mustard paste and tomatoes.
- When the mustard paste starts leaving oil it means it is cooked. Add water to the paste.
- When the water boils add the fish and let it cook for sometime.
- Serve hot with rice.
This is my entry for:
Spotlight Curries/Gravies at Cuisine Delights.