Monsoon was the only season when hilsa used to flood the market. We have grown up seeing that trend only, waiting for a year after the end of one monsoon for another to take a bite into hilsa fish. But these days, thanks to the much improved refrigeration technique hilsa is available round the year. At least here in US we get hilsa all the time and the quality is outstanding.
Not wasting much time in dabbling, let’s get on to the recipe which is pretty innovative with tamarind pulp adding to the flavor.
Ingredients: Cooking time: 20 minutes
ü 5-6 pieces of Hilsa
ü 1 onion (julienned)
ü 1 1/2 tsp of concentrated tamarind or 2 tbsp tamarind pulp
ü 1 tsp cumin powder
ü 1 tsp coriander powder
ü 1/2 tsp turmeric powder
ü 1 tsp kashmiri red mirch
ü 4-5 green chillies (split)
ü 1 tsp ginger paste
ü 1 tsp garlic paste
ü Salt to taste
ü 1 tbsp sugar
ü Generous amount of mustard oil
ü 1 tsp methi or fenugreek seeds
ü 1/2 tsp paanchphoron
ü 4-5 dry red chillies
1) Toss the fish in turmeric powder and salt and then shallow fry in hot mustard oil in a wok.
2) Take the fishes onto a plate. Meanwhile, add the ingredients for sauté into the oil and wait till they begin to sputter.
3) Add onion and shallow fry. When oil begin to brown in color, add ginger-garlic paste, cumin powder, coriander powder, turmeric powder and kashmiri red mirch. Sauté for 2 minutes.
4) Add sugar and tamarind pulp diluted in 1/2 cup of water. Bring the gravy to a mild boil. Add salt and toss the fried fishes into the gravy. Cover the wok and cook for 5 minutes. (Hilsa is a very soft fish, don't overcook else the fish will break into pieces)
5) Garnish with green chillies and serve hot with rice or pulao.