Although the Hilsha season is over for this year, we in Delhi is still fortunate to be supplied with the coveted queen of all fishes. Though there are several dishes can be prepared of Hilsa aka “Ilish mach”, jhol and bhapa ilish are the commonest of all. However, in this season of festivity, I am tempted to share with you guys another lip smacking Hilsha preparation, called “Doi Ilish”. As the name suggests, the Ilish and its gravy are mingled with curd and thus give an attractive taste.
Ingredients to serve 2/4 :
- Hilsa fish (Ilish mach) – 4 pieces
- Curd – 5 tbspoon
- Black mustard seeds – 1 tbspoon
- Yellow mustard seeds – 1 tbspoon
- Poppy seeds – 1 tbspoon
- Green Chili – 5-6
- Turmeric powder – ½ tesapoon
- Salt to taste
- Sugar – 1 teaspoon
- Mustard oil – 5 tbspoon
Procedure :
- At first wash the hilsa pieces 2-3 times. Then coat the pieces with salt and turmeric powder, keep aside.
- Now make a smooth and thick paste with two types of mustard seeds, poppy seeds, 2 green chilies and pinch of salt.
- After that beat the curd in a large bowl. Add sugar and salt to taste while beating the curd. (Remember that previously we have added salt two times. Therefore, add the salt accordingly.)
- Now add 1 tbspoon of mustard oil and the mustard seeds paste into the beaten curd. Mix them well.
- Now put the hilsa pieces into the curd mixture and coat them well with the mixture. Marinate the fish for 10-15 minutes.
- After that transfer the fish with the curd mixture in a kadai. Add half a cup of water, remaining 4 tbspoon of mustard oil and 3-4 slit green chilies.
- Now put the kadai over low – medium flame and cook for couple of minutes. Then cover the kadai with a lid, put the flame on low and simmer for 10 minutes.
- After that switch off the gas, give the fish curry a standing of 2 minutes and then transfer to a serving bowl.
- Enjoy with steamed rice.
