Considered the supreme fish in every Bengali home, Hilsa defines grandeur. Its buttery texture and palatable oily taste sets it apart and offers it its royalty status among fishes. Try these easy recipes with our Bengali cut Hilsa.
Elisher Shorshe Jhol (Hilsa In Mustard Gravy)
Preparation Time: 30 minutes
Ingredients
1 1/4 Kg Hilsa (Buy It Here)
5 Grams Turmeric Paste
100 Grams Mustard Paste
20 Grams Mustard Oil
6 Green Chillies
Salt to taste
Directions
Heat oil in a pan and fry Hilsa lightly.
Mix turmeric, chilli and mustard paste with a little water.
Add to the pan with salt and green chillies.
Reduce flame and continue simmering in plenty of gravy.
Serves 8.Shorshe Ilish tastes best when served with rice.
Can’t wait to try out the recipe? Buy Hilsa Now!
Doi Maach (Hilsa Fish In Curd)
Ingredients
1 Kg Hilsa — 1″ Slices
2 Grams Turmeric Paste
20 Grams Ginger Paste
500 Grams Curd-Beaten
2 Grams Hing
15 ml Ghee
15 Grams Sugar
2 Grams Onion Seeds
10 Green Chillies — slit
Salt to taste
Ingredients
Directions
* Rub turmeric, salt and a little of ginger over Hilsa.
* Put it in a bowl, cover with foil and steam the fish for 20 minutes.
* Add hing, salt, ginger, green chillies and sugar together.
* Add the steamed fish into the curd mixture and tightly cover with a lid.
* Heat ghee in a pan, add onions and pour the ghee over the fish in the curd.
Preferably serve cold or at room temperature. Serves 6.
Doi Maach tastes best when served with rice.
Can’t wait to don your chef hat? Order Hilsa Now!
