I have been cooking and eating a lot of Ilish (Hilsa). For the last 4 weeks Hilsa is travelling all the way, every weekend, from the CR Park fish market to my home. Fed up with the regular Rui (Rohu) and with Ilish available in plenty simply enjoying the taste of it.
Last week I cooked Ilish-Begoon with Sorshe bata (mustard paste) and tentul (tamarind). This is a simple, quick and easy to cook dish.
All we need:
Hilsa pieces: 6 pieces. Rub with salt and haldi powder. (To get the best taste and flavour of Hilsa it is always better to remove the scales and wash the whole fish. Next cut it into pieces and don’t wash it again).
Begoon (Egg plant): 2 wash and then cut each one into half and then cut 3 pieces lengthwise from each half. Keep it aside.
Dry red chillies: 2
Mustard seeds: 1 ½ tbsp make into a paste along with 2 green chillies
Tamarind: Size of a small lemon soaked in water to extract the pulp
Haldi powder: ½ tsp
Red chilli powder: ¼ tsp
Salt: To taste
Sugar: As per individual taste
Mustard oil: Cook Hilsa in Mustard oil as it brings out a special flavour
Now it’s preparation time:
Pour mustard oil into the cooking kadhai/wok/pan. Once it is hot fry the Ilish pieces very lightly. Some people cook Ilish without frying for this fish has a special smell.
Take out the pieces and keep it for later use.
In the same oil break the red chillies into half and tip in. Once the strong smell of the red chillies starts spreading add the eggplant pieces and sauté for a couple of minutes. To this add salt, haldi and red chilli powder and stir for 3 minutes. Don’t let the eggplants get the brown coat on the outer sides.
Time to add the mustard paste and some water as this dish has running gravy.
Once it starts boiling add the tamarind pulp and soon add the sugar (to your taste).
Cover and cook till the eggplant is cooked.
Then add the fish pieces and after 2-3 minutes the dish is ready to be served.
Serve with hot rice and dal and enjoy your meal with the flavour and taste of Hilsa.
