This age old and lost recipe, that I came across, has been documented by Pragyasundari Devi, niece of Ravindranath Tagore. It was a homemade recipe of the latter and was one of his favourite. It pairs well with hot steamed rice. Ullash means cheers. So once you take the first bite of this delectable dish, it makes you feel elated and happy. Hence the name.
It is very easy to prepare and the uniqueness of this recipe lies in the use of garlic and vinegar, which is generally unheard of. So there is a mix of flavors - garlicy, spicy, pungency from the mustard and the tang from the vinegar. It is best enjoyed with hot steamed rice. So check out the step by step pictorial recipe to prepare this simple delicacy.
- 2 Hilsa fish pieces
- salt to taste
- 1/4 tsp. turmeric powder
- 6-8 garlic cloves
- 4-5 dry red chilies
- 2 tbsp. vinegar
- 2 tbsp. mustard
- 2-3 tbsp. mustard oil
- 2-3 slit green chilies
Marinate the fish with a pinch of salt and turmeric powder for 5-10 minutes.
Blend together red chilies, garlic, vinegar, salt, turmeric powder and mustard along with some water into a fine paste. Strain it.
Transfer the paste into a pan / kadai along with the mustard oil. Switch on the flame and add the marinated fish and green chilies.
Cover and cook on a low flame for 10-12 minutes. Halfway through, carefully turn the fish over. When done, switch off the flame and keep it covered for 4-5 minutes. Serve with hot steamed rice.
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