An all time favourite of mine and most of the Bengali crowd, this is a very simple and an easy Hilsa Fish in mustard oil gravy. It has minimum of ingredients. The base of the gravy has only turmeric powder, red chili powder and salt cooked with a tempering of nigella seeds in mustard oil.
So less effort but the end product is just mouth watering with a drizzle of some raw mustard oil. To sum up it is pure divine and a must try recipe. It is best enjoyed with only plain steamed rice. So check out the step by step pictorial recipe to prepare this Bong delicacy.
- 2-3 pieces of Hilsa fish, cleaned
- 2 tbsp. mustard oil
- 1/2 tsp. nigella seeds (kalonji)
- salt to taste
- 1/2 tsp. turmeric powder
- 1 tsp. red chili powder
- 2-3 green chilies, slit
- 1 tsp. raw mustard oil
- 1 tsp. coriander leaves, chopped
Marinate the fish pieces with a pinch of salt and turmeric powder for 10 minutes. Make a paste with the turmeric powder, red chili powder and 1/2 cup water. Keep aside.
Heat 2 tbsp. oil and fry the fish pieces slightly on both sides. Drain and keep aside. Temper the same oil with nigella seeds. Sauté for a few seconds. Add the paste and salt. Bring it to a boil.
Add the fried fish pieces and green chilies. Simmer on a medium flame for 2 minutes. Add the raw mustard oil and switch off the flame. Garnish with coriander leaves and serve with plain steamed rice.
Make a paste with turmeric powder, red chili powder & 1/2 cup water.
Marinate fish pieces with a pinch of salt & turmeric powder for 10 min.
Heat 2 tbsp. oil & fry fish slightly on both sides. Drain & keep aside.
Temper same oil with nigella seeds. Sauté for a few seconds.
Add the paste and salt. Bring it to a boil.
Add fried fish & green chilies. Simmer on med. flame for 2 minutes.
Add raw mustard oil and switch off the flame.
Garnish with coriander leaves and serve with plain steamed rice.
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