Bengal's Favorite fish curry recipe with the most expensive and buttery flavored fish Hilsa is as follows.
You can try this recipe with any other fresh water fish.However, the recipe works well with Hilsa.
Ingredients
Ilish(Hilsa) 500gms (7 pieces)
Turmeric powder 1 tsp
Salt to taste
Mustard Oil 5 tbsp
Black Cumin/Nigel seeds 1/2 tsp
Green Chili 2-3 pcs
Ginger Paste 1/2 tbsp
Cumin Paste 1/2 Tbsp
Coriander Powder 1/2 tbsp
Yogurt 1.5 tbsp
Mustard Seed + Green Chili paste 2 tbsp
White Mustard seeds paste 2 tbsp
Poppy seeds paste 1 tbsp
Method
1.Clean and wash the fish pieces and sprinkle 1/2 tsp turmeric and salt to all the pieces with your hands.Apply or rub them all over the pieces well.Marination is simple but its very effective to get rid of the fishy aroma from the pieces.
2.Add 2 tbsp of oil to a wok/kadai and fry the pieces in batches on both the sides not more than 20-25 secs. Don't over fry the fish for better taste. 3.To the same Kadai add 3 tbsp of mustard oil and also add slit green chilies and Nigel seeds.Once the seeds start crackling add the 1/2 tbsp ginger paste, cumin paste and coriander paste.Stir and add a little water.Fry the masala on low to medium flame for 10 mins.
4.After 10 mins add the yogurt and mix well.Fry this for another 5 mins on low flame.
5.In a separate bowl mix together mustard seeds and green chili paste, yellow mustard paste and poppy seeds paste.Add 150 ml of water and mix all of them together.Add the entire mix to the wok and stir in salt to taste.Add 150 ml of water more to the wok and cook till it gets a quick boil.
6.Now add the fried fish pieces to the gravy cover and cook the entire gravy for roughly 10-12 mins on low flame.Till you get a semi-dry consistency of the gravy.Turn of the flame and add 1/2 tbsp of raw mustard oil and slit green chilies for that extra kick and serve it with steamed rice.
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