Name: Hilsa Or Shad With Cilantro and Mustard recipe by Rameshwari Bansod at BetterButter
Prep time: 20 min
Cook time: 45 min
Total time: 65 min
Yield: 4
Ingredients: Basic Curry base; ¼ cup mustard oil; ½ tea spoon turmeric; ½ tea spoon cayenne pepper powder; 3 table spoons ginger-cumin-coriander paste; 1 tea spoon salt; 1 onion, very finely chopped (the food processor works pretty well for this); For Fish; 1 table spoon mustard oil; ½ tea spoon mustard seeds; 1 tea spoon sweet paprika (if you can handle the heat, you can use chili powder); 3 or 4 fresh green chilies, slit lengthwise; 8 table spoons freshly ground mustard seed paste, diluted with ¾ cup warm water; 1 pound hilsa or shad steak (about 10 pieces); 1 tea spoon salt; 1 tea spoon turmeric; 2 table spoons chopped green cilantro

ABOUT Hilsa Or Shad With Cilantro and Mustard RECIPE

The Bengali Five Spice Chronicles: Exploring the Cuisine of Eastern India Book by Rinku Bhattacharya The Hilsa fish is one of the most popular fish in the Bengali fish universe. This dish is extremely pricy & specially made on special occasions.

Ingredients Serving: 4

Basic Curry base
¼ cup mustard oil
½ tea spoon turmeric
½ tea spoon cayenne pepper powder
3 table spoons ginger-cumin-coriander paste
1 tea spoon salt
1 onion, very finely chopped (the food processor works pretty well for this)
For Fish
1 table spoon mustard oil
½ tea spoon mustard seeds
1 tea spoon sweet paprika (if you can handle the heat, you can use chili powder)
3 or 4 fresh green chilies, slit lengthwise
8 table spoons freshly ground mustard seed paste, diluted with ¾ cup warm water
1 pound hilsa or shad steak (about 10 pieces)
1 tea spoon salt
1 tea spoon turmeric
2 table spoons chopped green cilantro

Instructions

Prepare curry base :-
Heat the mustard oil in a wok or skillet and add the turmeric and cayenne pepper powder.
After a few seconds add the ginger-cumin-coriander paste and cook the mixture for about 2 to 3 minutes, stirring frequently add the salt and onion and cook, stirring frequently, for 10 to 15 minutes,
Until the onions are very lightly browned. (The mixture should be fragrant and the oil should shimmer through the spices at this point.)
Prepare fish :-
Heat the mustard oil in a separate wok or skillet and add the mustard seeds.
When they crackle add the paprika, green chillies, 1 cup water, and the curry base.
Let this simmer for 5 to 7 minutes. Strain the mustard seed paste into the sauce using a metal tea strainer to get in as much as possible.
Let the sauce simmer for 15 minutes until it begins to thicken.
Rub the fish with the salt and turmeric and let sit while the sauce is simmering.
When sauce is ready, gently add in the fish (since the fish is not fried it needs to be handled gently so as not to break up). Simmer the fish for 7 minutes.
Check seasonings and add the cilantro and serve with rice. (This dish keeps well for a couple of days in the refrigerator and the flavors actually settle in after a couple of hours.)

Similar Recipes