Hilsa Fish ( Tenulosa ilisha) is a species of fish in the herring family ( clupeidae) and a popular food fish in South Asia. It is considered to be one of the most wanted and scrumptious fish in the world.It is the most well-liked fish to Bengalis who call it “Ilish”and found in Indian sub continent ,especially in Bangladesh. Not only that but also, Hilsa is the national fish of Bangaldesh.
The most astounding feature of this fish is that it is a sea fish but lays eggs in the large river (sweet water) especially in Padma-Meghna-Jamuna delta at Bay of Bengal during their breeding season, in monsoon. For such nature it is regarded as Anadromous fish ( a zoological term) .During this time, these fishes are generally caught from the rivers.
However,Hilsa is also caught from the seas. But those caught from the sea are not considered to be as delicious as those caught from the rivers.
This fish carries a good economic value . Every year a huge number of hisa is caught and sold. It is very pricy in comparison with the other fishes.
Not only it is a favourite fish in Bangladesh but also it is an extremely high demanding fish among the Bengalis in West Bengal, India and all over the world. Therefore,monsoon has an inherent relationship with this fish and likewise we, the Bengali mull over the rainy season incomplete without ilish.
We abundantly take the pleasure of rainy season with different types of scrumptious hilsha preparations. I already shared few other recipes of this fish and today I am going to share another one.
Hilsha in Poppy Seeds And Mustard Seeds Paste.
Lets start discussing the recipe:
- Hilsa Steak: 5/6
- Mustard Seeds Paste: 2 tsp.
- Poppy Seeds Paste: 2 tbsp.
- Yogurt (unsweetened): 2 ½ tsp.
- Mustard Oil: 2 tbsp.
- Turmeric Powder: 2 tsp.
- Salt: To Taste
- Green Chili: 2-4 nos.
- Water:1 ½ Cup.
- Wash and pat dry the hilsa steaks.Rub them with little salt, turmeric powder and ½ tsp of mustard oil. Keep it aside for 5-10 minutes.
- Heat 1 tbsp of mustard oil in a wok and fry slightly both sides for the fish steaks and keep them aside. Don’t fry them for a long period of time for a better taste.
- Now take a bowl mix the poppy seeds paste,mustard seeds paste, salt, little turmeric powder, slitted green chili and the water and make a smooth batter.
- Now heat a separate kadhai or wok and pour the batter into it. Keep the flame medium and let it boil. After few minutes add the slightly fried hilsha steaks into the batter and lower the flame to minimum and cover the wok. Cook until fish steaks become soft and the gravy comes to your desired consistency.
- Check the seasoning. If required add little salt . You may pour ½ a tsp of raw mustard oil on the top of the gravy. Turn off the flame and serve with steaming hot rice garnishing with fresh cilantro or coriander leaves.
Enjoy Your Food....!!!