Hilsa Fish Curry - South Indian Fusion Style

          This recipe is so unique that you need to try atleast once to believe it. Hilsa - The most favourite fish among the Bengalis is usually prepared using mustard paste in a traditional manner. But how about giving it a new makeover and preparing it in a South Indian fusion style?

           Came across this amazing dish in one of the cookery shows and so decided to give it a try. It was just awesome and a total hit at my place. It was something different from the usual way of cooking and a total surprise package. This delicacy goes well with only plain steamed rice. So check the step by step pictorial recipe to prepare it. 

• 4-5 pieces of Hilsa Fish
• 2-3 tbsp. oil
• 2-3 dry red chilies
• 1 tsp. mustard seeds
• 1/4 tsp. asafoetida
• 1 onion, chopped
• 1" ginger, chopped
• 2-3 garlic cloves, chopped
• 1-2 sprig curry leaves
• salt to taste
• 1/2 tsp. turmeric powder
• 1 tsp. coriander powder
• 1 tsp. red chili powder
• 2 green chilies, slit
• 2-3 tbsp. fresh grated coconut
• 2-3 tbsp. coriander leaves, chopped

          Marinate the fish with a pinch of salt and turmeric powder for 10 minutes. 

          Heat oil in a pan and temper with dry red chilies and mustard seeds. After it stops spluttering, add the onion, ginger, garlic, asafoetida and curry leaves. Saute till light brown. 

          Add all the dry spices and give it a stir. Now add the marinated fish and green chilies. Cover and cook on a low flame for 4-5 minutes. Turn the fish halfway through.

          Add the fresh coconut and cook, covered for another 2 minutes. When done, switch off the flame and garnish with coriander leaves. Serve with plain steamed rice. 

                      Marinate fish with a pinch of salt & turmeric powder for 10 minutes. 

                      Heat oil & temper with dry red chilies and mustard seeds. 

                      After it stops spluttering, add onion, ginger, garlic, asafoetida & curry 
                       leaves. Saute till light brown. 

                       Add all the dry spices and give it a stir. 

                     Add marinated fish & green chilies. Cover & cook on low flame for 4-5 
                     minutes. Turn the fish halfway through.

                      Add the fresh coconut and cook, covered for another 2 minutes. 

When done, switch off flame and garnish with coriander leaves.

                                Serve with plain steamed rice.