With hilsa in the freezer, a thin curry with aubergine makes an easy dinner. The recipe, from cook Afroza Khanam Mukta, appeared in Ajker Patrika's lifestyle section.
Ingredients: 6 pieces of hilsa, 200 g aubergine, half a teaspoon of nigella seeds (kalojira), 5 or 6 slit green chillies, 1 teaspoon each of turmeric, chilli and coriander powder, 1 teaspoon of Kashmiri chilli powder, 4 tablespoons of mustard oil, 1 tomato, salt to taste and water as needed.
Method: wash the fish and rub it with salt and turmeric. Cut the aubergine into long pieces, wash, and rub with salt and turmeric. Heat the mustard oil in a karahi and lightly fry the hilsa, then the aubergine, and set both aside.
In a bowl, mix the turmeric, chilli, coriander and Kashmiri chilli powders with water into a paste and let it rest. In the oil left in the karahi, temper the nigella seeds and green chillies, then add the spice paste and fry it well.
Add the fried aubergine and the sliced tomato and fry again, then pour in water for a thin gravy. When it boils, add the fried hilsa and a few more slit chillies, cover and cook. Check the salt and take it off the heat.
Because it uses hilsa already in the freezer, it adds a fish-and-vegetable dish to dinner without extra shopping.
Photo: Acoomar / Wikimedia Commons (CC BY-SA 4.0)
Source: Ajker Patrika
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