I started this blogging journey eleven years ago. Life got super busy that I couldn’t post as much as I wanted for past few years; especially 2023, I just vanished from blogging. But my passion for cooking never faded away. However I never stopped posting on my Instagram whatever I cooked. I came back slowly to blog and excited to share recipes. I got connected with people through my blogging journey. I completely missed my blog's 11th birthday last week. So, better late than never and today, I am sharing an amazing Hilsha recipe that passed down to my mother from a close family friend. It became one of our family favorites. It’s so drool worthy and definitely a keeper.
Bengalis adore Hilsha fish; it’s the king of all fish. It’s incredibly rich and delicious. Hilsha is a big part of Bengali cuisine and celebration. It’s a special offering to goddess Durga during Bengali’s biggest festival Durgapooja in autumn. Its natural flavor, delicate sweetness and texture shine through anyway you cook it, be it simple pan fry, thin soupy gravy, rich coconut mustard and yogurt based gravy using mustard oil. This recipe is very close to my heart.
Ingredients~
(US customary units)
5-6 pieces of Hilsha steaks
1/2 tsp turmeric powder
1/2 tsp salt or to taste
5/6 green chili, slightly slit
4 tbsp mustard oil
2 tbsp freshly grind mustard paste
1 cup strained yogurt
1/4 tsp sugar
1/2 cup water
Method~
Smear the fish pieces with little turmeric powder and 1/4 tsp salt.
Take a wide heavy bottomed pan and whip together all the ingredients until smooth except fish. Add in the fish stakes to the yogurt mixture and coat well both side of fish stakes. Marinate for 10-15 minutes. Turn the flame on low medium and cook for 10-12 minutes with the lid on until cooked through, turning once. Have a taste test and adjust seasonings. Drizzle more mustard oil before serving. Enjoy with plain rice.
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| Happy Cooking! |
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