Thursday, 27 August 2015

khatta Meetha iLLish / Hilsha

                                      
                                                             
khatta Meetha iLLish / Hilsha
khatta Meetha iLLish / Hilsha - Yesterday night we celebrated Onam Festival at one of my Malayali friend’s house at Bangalore. They requested me to cook Bengal famous Hilsha in a kerala style for Onam.  
Originally Onam is veggie fest, but when one Bengali will celebrate any fest fish or non-veg should be there. Is it not?  So we both me & my Mallu friend gone out to buy Hilsha fish and bought  it from the nearest super market, but till that time I did not know what I will cook and what ingredients is required, but I have little bit idea about Kerala fish recipe.
Bengali can’t think hilsha recipe without mustard sauce / paste.  I asked my friend’s wife to give 5 tsp mustard seeds and the below mentioned ingredients.  After finish our dinner believe me my friend said only word ‘Awesome’ even I too felt it was really awesome.
Thanks to my mallu friend for given that opportunity and I am dedicated this recipe to all Keralite.  Happy Onam!

Ingredients:
1 kg Hilsha fish
3 tbsp Kashmiri chili powder
1/2 tbsp coriander powder
1/4th tsp turmeric powder
1 small onion chopped or sliced

3-4 pieces of medium kokum or dried Garcinia / Kadampuli
3 tbsp of mustard oil or any vegetable oil
1/2 tsp mustard seeds
1/2 tsp fenugreek seeds
1/2 tsp mustard powder
salt to taste

2 tsp sugar
Handful of curry leaves
2 cups of water


Method:
Soak the kokum / Kadampuli pieces in 1/2 cup of warm water. You can use Tamarind paste as a substitute.
Add mustard seeds. Once it crackles, add the fenugreek seeds and fry for few seconds.
Add kashmiri chili powder, coriander and turmeric powder. Mix well and fry for 2 minutes. Don’t let it burn.
Now add the kokum pieces and water. Add the remaining water also. Mix well and cook till it starts boiling. Add salt to taste.
Now add in the Hilsha / illish fish pieces. Cover and cook on a slow flame.
Once the fish gets cooked and the gravy gets a thick consistency, sprinkle the mustard powder and two spoon sugar. Mix gently and cook for a minute. It will be semi thick gravy and it is ready to serve with Kerala or plain white hot rice.

Author : Manna Majumder

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2 comments:

Indian Restaurants said...

Lots of great looking dishes here! I can't keep up with all the dishes I want to make...there's always so many good ones :)
Indian Restaurants in Laxmi Nagar

Bengali Kadai said...

Thanks Indian Restaurants.

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