Doi Ilish
Hilsa is considered the most tastiest Fish.It is soft,shiny,mouthwatering delicate fish.This Hilsa is enjoyed by Bengalis and they feel proud about it.Prices have gone really high and it has become a status symbol to eat Hilsa.It is a sweet river water fish.Please do not eat Hilsa if it is less than 500 gm.Let it grow.The bigger the fish is the tastier it is.Do not wash Hilsa is running water or else you will spoil the taste.Gently wash it.If you are making curries then shallow fry it like Doi Ilish,Shorshe Ilish or Begun er jhol with Ilish,You can deep fry if you want to eat it fried in starter with some green chillies,oil used for frying and Green chillies.Mustard oil is a must ingredient to cook Hilsa.
I will share the recipe of Doi Ilish or Hilsa Cooked with curd.Very simple recipe,easy to make and is delicious to eat.Let us begin.
Cooked for 6 people
Time required to cook 10 min
Prep time 5 min
Serve with Hot steamed rice.
Ingredients-
- Hilsa- 6 pieces (Size of Hilsa 1 kg)/ Ilish
- Mustard seeds(Black) 2 tbsp/Kala sarso
- Green chillies-3 for paste and 4 for garnish/ Hari mirchi
- 3 cloves of garlic/Lehsun
- Onion seeds- 1/2 tp / kalongi
- Salt to make the paste and to make the gravy as well.
- Curd 100 gm/ Dahi
- Mustard oil-2 tbsp ( For frying and cooking)
Method of Cooking
- First wash the fish and marinate with salt.As the preparation is Doi Ilish so no turmeric powder used here.
- Now shallow fry the fish on both sides for half a minute.Take it and keep.
- In the same oil add kalongi and temper for few seconds.
- Make a paste with mustard,green chillies,salt and cloves of garlic with water.The paste should be smooth.Add the paste in the pan and saute for 2 min in medium flame till it leaves oil from the sides.
- Now add beaten curd and saute it in low flame for 1 more min.Add Slit green chillies.
- Add the fried fish pieces.Coat it well on both sides with the sauted paste and add 1/4th cup water and cover with a lid and simmer it for 3 to 4 min till the gravy is semi thick.You can see oil oil from the sides.
Recipe inspired from My Maa's cooking Uma Bannerjee.
Cooked by Chef Dimple Chakraborty