The hilsa or eelish is one of the most loved fishes to Bengalis and Bangladeshis. Found in the tidal estuaries in and around the Ganga-Brahmaputra delta, this fish can be eaten in a variety of forms - smoked, fried, steamed, or even baked (inside leaves of the banana plant). These fish breed during the monsoon season, and are generally caught at the same time. Eelish eggs are a delicacy too.
- Eelish fish
- salt and turmeric to marinate
- mustard oil
- green chillies
- mustard paste
Marinate the fish steak with salt and turmeric powder. Heat the wok. Add 1 tsp mustard oil. And arrange the marinated fish steaks. Simmer for 2 mins. Add the mustard green chilly paste to it. Then add salt, and water. Boil for 5 mins. Add enough slit green chillies and 2 tbsp mustard oil. Boil for another 2 mins. Remove from heat.
Serve with hot rice.
4 comments:
Dear Indira
Kemon accho? Bhutan trip 3 bar paDa hoeni ekhono..er modhhe ei darun dish!!!!
Ilish-er double "ee" dekhe bujhte perechhi darun taste hob-e. Delhi teo bhalo Ilish ashe west bengal theke...asombhab dam...
Irabati, Mekong , even Euphrates river Ilish is also very tasty!
Smoked Ilish er recipe post koro to somoe pele..
Bhalo theko
Ushnishda
thank you Ushnish Da...apnio dekhchi amar motoi bhojon bilasi!
I know most true-blue Bengalis would give their right eye and right arm for this delicacy. But yours truly is no great fish eater...
Khub shundor dekhte hoyeche shorshe ilish ta. I love having ilish maach, in any form. :-)
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