Rains and illish or hilsa are synonymous. Being a Bengali I am truly in love with both of these. A dearth of big ones nowadays, but will definitely search for some every year.
Off to the market one Sunday and bargained a big fat one !! Felt nothing less than victorious.... Haha
Plain flavours with true quality ingredients....this is my Mantra.
Ingredients
Hilsa or Ilish fillets - 6
Turmeric powder -1 tsp
Slit green chillies - 8
Red kashmiri chilly powder -1/2 tsp
Kala jeera or onion seeds - 1/4 tsp
Black pepper powder - 1/4 tsp
Mustard oil 2 tbsp
Salt to taste
Process
Do not wash the hilsa fillets. Clean them dry. Add turmeric and half the quantity of salt. Keep aside for half hour.
Heat a kadhai. Add mustard oil and as it heats up, add kala jeera whole and the green chillies. Lower the flame. Don't let it burn.
In half cup water soak the dry spice powder together.
Add to the kadhai.
Add another cup of water and as this starts bubbling, add all the fish fillets.
Cover and cook for 3minutes.
Put of flame. Let it rest covered, for 10 minutes.
Serve with plain, boiled white rice.
The hot rice and the buttery fish, is an unique combination. Simple watery thin jhol with the rice is the ultimate taste.
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