Hilsa Delicacy: Bengali recipe

Hilsa Delicacy: Bengali recipe

Hilsa Delicacy: Bengali recipe - Ilish Maacher Paturi, Doi Ilish - Bengali Cuisine | Tips on - Find TipsIlish Maacher Paturi ( Mustard Hilsa fish steamed in banana leaves )
Serving : 8 persons
Prep Time : 15 minutes
Cooking Time : 25 minutes

Ingredients :

8 pieces of hilsa fish ( salmon is a an alternative if hilsa is not available )
2 tbsp of very finely ground mustard paste
1/2 tbsp of turmeric powder
1 tbsp of chili paste
4 tbsp of mustard oil
4 green chilies , slit through
5 banana leaves , halved

Method :

Place the fish pieces in a flat dish. Add the masala pastes and salt. Cover the fish pieces well with all the masala pastes. Now add mustard oil and green chilies and mix again. After that has been done, on a tawa place 2 or 3 banana leaves one on top of the other and another 2 or 3 leaves crosswise over the previous leaves. Now place the masala coated fishes carefully in the center of the leaves. Then pour the remaining oil and masala on the top. Fold the banana leaves like a packet, tie it with a string and place the tawa on the gas and cook for 20-25 minutes. After it is done remove from heat and place the packet on a large serving dish. Untie it carefully and serve hot with rice or Pulao.

Hot Tip : If u want to use the microwave follow the same recipe but make individual packets and place the packets in a flat dish and cook for 15-20 minutes in medium heat.

Doi Ilish ( Hilsa fish cooked in curd and spices )
Serving : 8 persons
Prep Time : 15 minutes
Cooking Time : 25 minutes

Ingredients:

8 pieces of hilsa fish medium sized pieces, de-shelled and cleaned ( salmon is a an alternative if hilsa is not available )
200 gms of Curd (doi)
4 tbsp of mustard oil
4 Green Chilies
1/2 tbsp of Turmeric powder
1 tbsp of Ginger paste
1 tbsp of Red Chili powder
2 small Onions ( made into a fine paste )
Salt to taste

Method :

Mix curd, 2 tsp of the onion paste, ½ tsp of ginger paste, ½ tsp of turmeric and ½ tbsp of chili powder in a bowl. Add the fish pieces to the spice mixture , covering well with them and marinate for 20 minutes. Heat mustard oil in a pan. Add the remaining onion paste when the oil becomes hot. Sauté till the paste becomes brown. Then add 1 tsp of ginger paste and fry a little. Add the marinated fish to the pan and add salt, remaining turmeric powder and chili powder, the green chilies and let it cook for sometime. To avoid breaking the pieces don’t stir it much, let it just cook. Cover with a lid and occasionally stir it . Check after 5 minutes to see if the fish has become tender, if not then add a little bit of water to it cook for another 10 minutes before removing from heat.

Serve it with hot rice

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