Hilsa is the number one taste on the Bengali's list of favourites. And when hilsa is bound with amra in a wonderful blend of sour, hot and sweet, there is nothing more to say. Here is a recipe with a quite different taste: sour hilsa with amra.

• Hilsa, 4 pieces
• Turmeric powder, half a teaspoon
• Salt to taste
• Mustard oil, 3 tablespoons
• Panch phoron, 1 teaspoon
• Dried red chillies, 2
• Onion paste, half a cup
• Garlic paste, 1 teaspoon
• Green chillies, 4-5, slit
• Amra, 6, peeled and sliced
• Thick tamarind pulp, half a cup
• Water as needed
• Sugar, half a teaspoon

Rub the hilsa pieces with a little turmeric and a pinch of salt and leave for about 15 minutes. This removes the raw smell of the fish and brings out more flavour in cooking. Heat mustard oil in a karai and lightly fry the hilsa pieces, then set them aside. Do not over-fry, so the hilsa stays tender.

In the same karai add the panch phoron and dried chillies. As soon as they release their aroma, add the onion and garlic pastes and fry until soft. When the spices are cooked, mix in the turmeric, salt and green chillies.

Add the sliced amra and stir for 2-3 minutes. Then add the tamarind pulp with a little water and cover. When the amra has boiled and softened a little, add the fried hilsa. Stir very gently so the fish does not break. Cover and cook for another 5-7 minutes on low heat. Finally sprinkle in a pinch of sugar; this sweet touch gives the sour hilsa-amra curry a unique dimension.

The dish is best with plain white rice. When the steam of hot rice mixes with the tangy sweet-and-sour gravy and the aroma of hilsa, you will understand that this was the story of today's taste.

Source: Jagonews24. First published in Bengali on The Agro News.