Ilish Kumro/Hilsha and Pumkin Stew

During the rainy season Hilsa is at its finest test and it is made in different varieties from simple thin runny stew type to thick gravy type with minimal spices. This is another variation at my maternal aunt's in-laws house who were from Faridpur in erstwhile East Bengal, now Bangladesh. I heard that other district of Bangladesh also make it similarly. When I tasted for the first time, I liked it so much that has since become a family favorite. Hilsha's alluring flavor is nicely balanced with slight pungent mustard paste and sweet pumpkin. Trust me this thin soupy Hilsha tastes out of this world!

Hilsa (scientific name Tenualosa ilisha) is a very oily and bony fish with wonderful flavor and taste mostly found in Bangladesh, India, Myanmar and other south Asian countries. Despite its thousands tiny bones, Bengalis are very fond of Hilsha. Hilsha has a very unique flavor and we never ever overpower it with aromatic spices like garam mashala and onion and garlic. In this recipe, freshly ground mustard paste, mustard oil, green chilies, onion seeds and pumpkins are the main ingredients. 

Ingredients~

(US customary units)

5 pieces of Hilsha steaks

1/2 tsp turmeric powder

1/2 tsp salt or to taste

3-4 green chili, slightly slit

3-4 tbsp mustard oil

1/4 tsp onion seeds

8-10 pieces of pumpkin wedges

1 1/2 cups hot water

Method~

Smear the fish pieces with little turmeric powder and 1/4 tsp salt. Heat 2 tbsp oil in a pan lightly fry fish pieces and set aside. In the same pan add remaining oil and temper with onion seeds and one slit chili. Add in pumpkins and saute for 5 minutes with turmeric and salt over low heat. Add in mustard paste and keep sauteing sprinkling little water for a couple of minutes, then pour hot water and bring it to a boil. Slowly drop fish pieces, add chilies, cover and cooked until pumpkins are tender for about 4-5 minutes over medium heat. Taste and adjust seasonings. Enjoy with plain rice.

Happy Cooking!