Follow this Evergreen Hilsa Curry Recipe for the Perfectly Bong Celebration of Food and Festivities
Indian festivals are known for all their zeal, reverence, and of course, the regional delicacies. Hilsa Curry is one Bangla delicacy which is made with the famous Hilsa or illish maach or fish found in the Hoogly river. This delicacy is specially made during the Durga Puja in Bengali Households and is famous for its taste and nutritive value. Today we find out how you can prepare this Bengali delicacy at your own home and add a Bong flavor to your festive meals.
Ingredients:
These are the ingredients you will be needing to prepare a steaming bowl of Hilsa Curry for four:
- Washed, dried, slice Eilish fish – 500 gms
- Sliced green chilies – 4
- Boiled water – 2 and a 1/2 cups
- Black cumin seeds – 1 teaspoon
- Mustard oil – 100ml
For Marination:
- MyMasala Turmeric Powder – 1 teaspoon
- MyMasala Red chili powder – 1 teaspoon
- MyMasala Coriander Powder – 1 teaspoon
- Ginger – 1 inch
- Salt – 2 pinches
- Sliced Coriander seeds – 1 handful
- Red Chillies – 4
Recipe:
- Take fresh Hilsa fish and clean it thoroughly
- Slash the cleaned fish midway through the body and soak it into the water for 10 minutes
- Take the fish out of the water and cut it into clean slices
- Take some ginger, sliced coriander seeds, and red chilies and grind them together to obtain a fine paste
- Mix the MyMasala turmeric powder and MyMasala Red Chilli powder with this paste of ginger and red chilies
- Add MyMasala Coriander powder to the paste
- Add two pinches of salt in this paste. This prepares your marinade
- Gently apply this marinade to the cut pieces of the fish
- Set the marinated fish aside for half an hour for soaking in the flavor
- After having marinated the fish, take a heavy base kadhai and put it on the stove to heat
- Put some mustard oil in it and allow it to heat
- Put in some black cumin seeds and sauté for some seconds. When the cumin seeds start turning dark brown, add the marinated fish to the kadhai.
- Stir-fry the fish for some time
- Add some salt and allow the fish to get cooked well
- Wait until the fish is almost cooked, then add some boiling water
- Add MyMasala Turmeric powder, MyMasala red chili powder, MyMasala coriander powder to the boiling gravy
- Add the sliced green chilies
- Mix the ingredients well and allow the water to bubble properly
- Cover the kadhai and let it boil for about 10 minutes
- Remove the cover and check if the gravy has taken a brownish color and a thick consistent texture
- If not, cover and cook for two more minutes
- Turn the gas off
- Pour the curry into a bowl, garnish with onion rings
And there you go! Here is your steaming bowl of the sumptuous Hilsa Curry. It tastes the best with boiled rice but it is up to you. Try this dish with MyMasala’s range of spices and enjoy a healthy happy meal with your family and friends.