Ilisher hatey makha shorshe jhhal/ Hilsa cooked in a spicy mustard gravy By Nayana Afroz
Whenever I look for Bengali recipes, one of the sources I always seek help from is Nayana Afroz. Nayana-di is a home chef from Bangladesh. She shuttles to Kolkata often, and in one of such visits, I have been lucky enough to taste her fares in a pop-up she organised. Nabo Barsho or The Bengali New Year is celebrated with zeal both in Kolkata and across the border in Bangladesh. So, when I was curating recipes for Nabo Barsho, it felt a necessity to bring to you something delectable from across the border. And truth be told, food transcends all borders. The smile that a finger licking fare brings, unites people across the country (and globe). Hope you enjoy the recipe.
Ingredients:
- Hilsa Fish
- Onions
- Garlic
- Mustard Paste
- Salt
- Green Chillies
- Water
- Mustard OilMethod:
- Make sure you select fresh Hilsa fish.
- Mix in chopped onion, mustard oil, mustard paste, garlic juice, turmeric, salt and slit green chillies.
- Add a little water — Just enough to submerge the fish.
- Heat a pan and let the fish slow cook.
- When fish becomes soft, and the gravy gets desired consistency, take off the flame.
- Add a swirl of raw mustard oil and a handful of slit fresh green chillies.
- Serve with piping hot steamed rice.