Hilsha with Taro, Eggplant and Amaranth Stems

A lightly spiced soupy type Hilsa curry with eggplant, small taro and amaranth stems is nothing but one of the simplest yet tastiest one dish meal with plain simple rice that I learned from one of my maternal cousins whose paternal family belongs to Faridpur district of Bangladesh. It's a popular Hilsha curry in my cousin's household during the rainy season when Hilshas are very abundant. Most Hilsha curries are tempered with nigella seeds, but a tempering of celery seeds in this recipe makes the difference and it turns out so darn delicious.

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. Fish lover like me do not mind these thousands tiny bones specially on the dorsal side. All you need is patience to remove flesh slowly from the tiny bones and the end result is so delicious anyway Hilsha is made. 

Hilsha has a distinct flavor; hence authentic Bengali Hilsa Recipes never require garam mashala, onion and garlic as their strong flavors overpower the fish. In this recipe the combination of celery seeds tempered in hot mustard oil and ground cumin power go really well with Hilsha without overpowering  it. This is very easy to follow recipe with basic pantry ingredients. This is very thin soupy stew. Little bit of potato strach, or plain flour or rice flour can be added while sauteing veggies. But it is optional.  

Ingredients~

(US customary units)

4 pieces of Hilsha steaks and head, cut in half

1/2 tsp turmeric powder

1/2 tsp salt or to taste

3-4 green chili, slightly slit

4 tbsp mustard oil

1/4 tsp celery seeds

1 small Chinese eggplant, cut into 2 inches lengthwise 

1-2 small taro, cut into wedges 

1 fistful of amaranth stems, cut into 2 inches lengthwise 

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 head and set aside. In the same pan add remaining oil and temper with celery seeds and one slit chili. Add in taro first and saute for 3-4 minutes followed by eggplants and amaranth stems. Sprinkle turmeric, cumin powder and salt. Keep sauteing for 3-4 minutes further, then pour hot water and bring it to a boil. Slowly drop fish pieces, add chilies, cover and cooked until veggies are tender for about 5 minutes over medium heat. Taste and adjust seasonings. Enjoy with plain rice.

Happy Cooking!