Submitted by: Mala D
Mention Illish Maach & it will make any true-blue Bong go weak in the knees & if that illish happens to be a bhapa one then make sure you have extra serving ready! It's a truly beloved dish & what's more, it deserves that honour.
Ingredients:
Fresh Hilsa fish: 4-5 large pieces
Mustard paste: 2 tbsp
Yogurt: 2 tbsp
Green chillies: 4-5
Mustard oil: 3-4 tbsp
Turmeric powder: 2 tsp
Red chilli powder: 1 tsp
Salt: to taste
Method:
Wash the fish pieces, apply salt & turmeric & keep aside.
In a wide bowl mix together whisked yoghurt, mustard paste, salt,haldi & red chilli powder. Mix well & add mustard oil. Now add the fish & gently coat it with the masala. The gravy is always makha-makha (just coating the fish & a bit extra), if u want some jhol then add 1-2 tbsp of water. Cover with aluminium foil & let sit for 15-20 minutes.
Wash the fish pieces, apply salt & turmeric & keep aside.
In a wide bowl mix together whisked yoghurt, mustard paste, salt,haldi & red chilli powder. Mix well & add mustard oil. Now add the fish & gently coat it with the masala. The gravy is always makha-makha (just coating the fish & a bit extra), if u want some jhol then add 1-2 tbsp of water. Cover with aluminium foil & let sit for 15-20 minutes.
Put one cup of water in the pressure cooker & put a metal grid with holes in it (comes with the pressure cooker). Now put the covered bowl gently over it. Close the cooker & cook on low-medium flame till one whistle. Don't open immediately. Keep it inside for some time. Serve hot with rice.
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