Illish-Shorshe Bhapa (steamed hilsa in mustard paste)

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.

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.

Illish Maach aar kaanch kaular jhol (hilsa fish with green bananas)

Posted by: Mala D

As a rule of thumb, vegetables are added to fish dishes when the fish is a small-sized one because large, oily fishes don't require veggi sidekicks! Vegetables such as brinjal, broad/flat beans, cauliflower & raw bananas increase the volume of the dish & also enhance it's visual appeal.

This jhol is a Bangaal (bongs from east Bengal) version,which,despite minimal spices & almost watery broth, scores high on taste because of it's insistence on using absolutely fresh ingredients (read that as fresh catch of fish!).


Ingredients:
Illish(hilsa fish): 500 gms, about 5-6 pieces
Raw banana: 3 nos, medium-sized
Mustard oil: 4 tbsp
Green chillies: 3-4
Nigella(kalonji): 1/2 tsp
Turmeric powder: 1-1/2 tsp
Red chilli powder: 1-1/2 tsp
Cumin powder: 1 tsp
Salt: to taste
Wheat flour: 2 tsp


Method:
Wash the fish thoroughly (only once, or hilsa will lose it's flavour). Apply 1/2 tsp turmeric & some salt & marinate for about 15 minutes.
Peel & cut the bananas into two inch pieces,apply wheat flour on them & rub vigorously. This removes their sticky feel & also doesn't let them turn black. Wash them properly after some time. Keep aside.
Heat oil in a thick bottomed pan, let it smoke, then lower the flame & fry the fish pieces till lightly done. Remove.
Temper the same oil with nigella seeds & sliced green chillies & add the banana pieces. Toss them for some time. Mix all the spices with a little water & add to the pan. Stir & fry it till well mixed. Now add about 2 glass of water & bring to a boil. When the banana is half-done, add the fish. Cover & cook for another 5 minutes. Close the flame. Serve hot with rice.