SHORSHE BHAPA ILISH (STEAMED HILSA WITH MUSTARD PASTE)

INGREDIENTS:

1. HILSA(ILISH)- CUT INTO MEDIUM SIZED PIECES- 500GMS
2. CURD- 50GMS
3. MUSTARD(WHITE) AND GREEN CHILLI PASTE- 2TBSP
4. COCONUT PASTE- 3TBSP
5. SALT- TO TASTE
6. TURMERIC- 1 TSP
7. MUSTARD OIL- 2 TBSP
8. GREEN CHILLIES- FOR GARNISH

PROCEDURE:

1. MARINATE FISH WITH SALT AND TURMERIC AND KEEP ASIDE FOR 30MINS.

2. MIX ALL OTHER INGREDIENTS EXCEPT GREEN CHILLIES AND MARINATE THE FISH WITH IT.KEEP ASIDE FOR 15MINS.

3. STEAM THE MIXTURE IN A DOUBLE BOILER FOR ABOUT 30MINS TILL THE FISH IS COOKED.A PRESSURE COOKER MAY ALSO BE USED(2 WHISTLES) .GARNISH WITH GREEN CHILLIES.

4. SERVE HOT WITH STEAMED RICE.

ILISH(HILSA) MALAIKARI

INGREDIENTS:

1. HILSA FISH (CUT INTO PIECES)- 500GMS
2. GREEN CARDAMOM- 10-12
3. ONION PASTE - 1TBSP
4. GINGER AND GREEN CHILLI PASTE - 2TSP
5. TURMERIC POWDER- 1 TSP
6. COCONUT MILK- 200ML
7. OIL- 25ML
8. GHEE- 1TSP
9. SALT- TO TASTE
10. LEMON JUICE - 2 TBSP

PROCEDURE:

1.MARINATE THE FISH WITH SALT AND TURMERIC FOR 15MINS. KEEP ASIDE.

2. HEAT OIL AND GHEE TOGETHER. ADD GREEN CARDAMOM AND FRY FOR A WHILE.

3. ADD ONION AND GINGER-GREEN CHILLI PASTE. FRY TILL THE MOISTURE EVAPORATES.

4. ADD THE FISH AND LET IT COOK FOR A WHILE. ADD SALT TO TASTE.

5. ADD COCONUT MILK AND SIMMER ON LOW HEAT TILL THE FISH IS COOKED AND THE GRAVY THICKENS.

6. TURN OFF THE FLAME AND ADD LEMON JUICE.

7. SERVE HOT WITH STEAMED RICE.