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.
