This is a very simple, yet tasty Elish cuisine my mother used to prepare at home during monsoon when Ilish sale remains at its peak. The flavour of soft brinjals blending with that of hilsa makes it an exotic item to relish. The pungent smell of mustard oil adds to the savouriness further. A warming meal of Elish Brinjal curry served with rice makes anyone feel like in seventh heaven.
Ingredients: Cooking time: 15 minutes
ü 6 pieces of Hilsa
ü 1 small or medium sized Eggplant (cut into small cubes)
ü 5-6 green chillies (slit in the middle)
ü 1/2 tsp of nigella seeds
ü 1 tsp cumin seeds (turned into paste)
ü 1 tsp turmeric powder
ü Salt to taste
ü Mustard oil for cooking (a must have ingredient if you want that heady mustardy aroma)
1) Heat oil in a wok. When oil turns smoking hot, add nigella seeds and allow it to sputter. Then add eggplants and fry them till they turn little brown in color. Add turmeric powder and cumin seeds paste. Sauté for 1 minute.
2) Now add water as per your need for gravy. Let the water come to a boil.
3) Sprinkle salt and throw in the fish pieces. Add the green chillies and cook covered for 5 minutes.
4) Check seasoning and remove from the flame. Serve hot with rice.