Friday, 10 July 2015

Recipe of the day: Doi-Ilish (Hilsa with Curd)



Hello foodies! How is life there in monsoon? We are just about to dip in water!! Ha ha………actually, since last Tuesdays, we have rain continuously and we afraid, that may be, this year we are going to see flood  in our place! But, the best part of it is that; we can taste various fishes for this rain! And, we find lots of fresh Hilsa in fish-market! So, our weekends become Ilish-Festival now! Today I’m going to share a special recipe from my kitchen.


Fresh Hilsa in Fish-Market


Hilsa itself is a cuisine. This fish has a wonderful flavor in it, so no need to add lots of spices to cook it. Ilish, also  spelled Elish, is a popular fish to eat among the people of South Asia. It is a tropical fish, but the most popular fish in Bengali. It is the national fish of Bangladesh and extremely popular in parts of India such as West Bengal, Odisha, Tripura, Assam and Southern Gujarat. Ilish also can be found in India's Assamese-, Bengali-, Oriya- and Telugu-speaking region.  Today’s  recipe is ‘Doi-Ilish’; a Bengali delicious delicacy. It is said that this dish was originated in Bangladesh. Try it, it’s really delicious!




Doi-Ilish (Hilsa with Curd)


Ingredients:

  1. Hilsa:                                6 piece
  2. Curd:                                100gm
  3. Green chili:                       8-10 pieces
  4. Mustard Seeds:                4teaspoon  
  5. Black Cumin Seeds:           ¼ teaspoon
  6. Turmeric Powder:             ½ teaspoon
  7. Mustard Oil:                     1Cup (150gm)
  8. Salt: -                               to taste

Process:

 

  • Wash the fish and marinate with turmeric powder & Salt before cooking.
  • Make a paste of mustard seeds and 2-3pieces of green chills.
  • In a bowl mix the curd and the mustard paste, add the turmeric powder.
  • In a fry-pan, heat mustard oil & fry the fish for 30sec.
  • In the same oil, add the black cumin seeds to temper and let them splutter.
  • Turn the heat to low and add the curd and mustard paste, 1/4cup of water and salt.
  • Stir for a minute and add the fishes and rest of green chills.
  • Now, pour little more water and stir once.
  • Lid on, cook in low heat for about 6-7 minutes.
  • Take it off the flame when the fishes are well cooked.
  • Serve hot with Rice.



Today’s Tips

1. In monsoon, don't forget to apply talcum powder to your foots, before  put them in shoes. It protects your foots from fungal infections.

2. In monsoon, wash all the vegetables and green leafy vegetables (Saag) with luke-warm water to safe your family from illness.


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