This is one of the best delicacy of Eastern India. The fish is also quite costly as it is found only at a specific season, The fish is distinct by its smell and numerous small bones. But being malay, I must tell you that this is very different from our taste. Its having tangy smell and taste due to the mustard which is very different than coconut which we normally use. I felt different taste while chewing and swallowing it. I just love it!
What is it:-
This is a curry with very minimal ingredients and different taste.
Ingredients:-
8/10 slice of Ilish fish.
1 tsp turmeric powder.
4 tbs of yougurt.
2 tbs mustard oil.
6/7 whole green chilli.
3 tbs whole black mustard seed.
Salt to taste.
Preparation:-
Step1:-
Put the mustard seeds, salt and 2 green chillies in grinder and grind it to make sause. Use water to make some thick paste. Take out the paste into some pan. Once done add the yogurt,turmeric powder and mix the paste properly. Once mixed add 2 tbs mustard oil and mix once again.
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| paste with mustard seeds,salt and green chilies |
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| add the paste above with yogurt,turmeric powder and mustard oil |
Marinate the fish pieces with the paste properly. Keep for 10 min.
Step 3:-
Pour little oil in non-sticky pan with medium heat.(The little oil is to avoid the fish pieces getting stuck to the pan) Put the fish pieces. Pour the sauce on the fishes if some. Spread remaining green chilies on the top of the fishes and cover the pan.
Step 4:-
Shift the fish pieces time to time so that they dont get stick with the pan.
After approx 10 min turn the fish pieces to get cooked from the other side too.
Check they dont get stick to the bottom.
Step 5:-
After 5-6 min approx check with a fork or knife whether it get cooked or not.
If almost cooked, cover the lid and turn off the oven. The remaining cooking will be done in vapour.
Serving:-
Serve with rice.
Can serve 4/5 person.
Cooking Time:-
30-40 Min.
