Now is the season to eat hilsa to your heart's content. In the monsoon almost every home cooks some hilsa dish. You often eat steamed hilsa bhapa, paturi or thin curry; this time, treat yourself to hilsa do peyaza.
For an unfamiliar taste of the familiar hilsa, make hilsa do peyaza. You can cook it with just a few spices. Here is the recipe.
Ingredients
- Hilsa: 5 pieces
- Chopped onion: 1.5 cups
- Ginger-garlic paste
- Ground cumin: 1 teaspoon
- Ground turmeric: 1 teaspoon
- Chilli powder: 1 teaspoon
- Green chillies: 4-5
- Mustard oil as needed
- Salt to taste
- Fried onion (beresta): half a cup
Method
Wash the hilsa pieces well and drain off the water. Rub salt, turmeric and chilli powder into the fish one by one. Meanwhile, heat mustard oil in a frying pan and fry the fish pieces until crisp.
When the pieces are fried, lift them out and set them aside in a bowl. Add a little oil to the pan and fry the chopped onion. Then add the ground cumin, chilli powder, turmeric and salt one by one and cook the spices down.
Add the ginger-garlic paste and stir for 5 minutes. When the oil separates from the spices, add the fish pieces. Stir gently, add a little water and cover.
After 10 minutes, uncover and scatter slit green chillies and fried onion on top. Turn off the heat and serve the hilsa do peyaza hot with rice or pulao.
Source: Jagonews24. First published in Bengali on The Agro News.
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