Recipe: At Home Hilsa Fish Curry - South Indian Fusion Style

Recipe: At Home Hilsa Fish Curry - South Indian Fusion Style Delicious, fresh and tasty.
Hilsa Fish Curry - South Indian Fusion Style. The ingredients used to prepare this dish are Hilsa fish, salt, turmeric powder, black cumin seeds, green chilies, mustard oil and water. Mustard oil and black cumin seeds are significant in the preparation of this dish. This fish curry recipe is prepared by marinating Hilsa or Ilish fish with turmeric and salt and is then shallow fried on low.
Marinate the fish pieces with salt in a mixing bowl.
For the Bengalis' fish is an integral part of their lives.
A simple fish curry with a side of rice and you are sorted for the day.
You can cook Hilsa Fish Curry - South Indian Fusion Style using 16 ingredients and 8 steps. Here is how you cook that.
Ingredients of Hilsa Fish Curry - South Indian Fusion Style
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Prepare 4-5 pieces of Hilsa Fish.
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Prepare 2-3 tbsp of oil.
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You need 2-3 of dry red chilies.
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You need 1 tsp of mustard seeds.
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You need 1/4 tsp of asafoetida.
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You need 1 of onion, chopped.
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It’s 1 inch of ginger, chopped.
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It’s 2-3 of garlic cloves, chopped.
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Prepare 1-2 sprig of curry leaves.
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It’s to taste of salt.
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It’s 1/2 tsp. of turmeric powder.
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It’s 1 tsp of coriander powder.
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Prepare 1 tsp of red chilli powder.
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Prepare 2 of green chilies, slit.
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It’s 2-3 tbsp of fresh grated coconut.
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It’s 2-3 tbsp of coriander leaves, chopped.
It is not only an essential food in a Bong household but also considered auspicious at any occasion.
Out of all the varieties of fish, Ilish always wins the hearts of the Bongs!
The steaks of hilsa are first coated with the mustard paste, seasoned with salt and.
Doi Ilish, needless to say, is a signature Bengali delicacy.
Hilsa Fish Curry - South Indian Fusion Style instructions
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Marinate the fish with a pinch of salt and turmeric powder for 10 minutes..
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Heat oil in a pan and temper with dry red chilies and mustard seeds..
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After it stops spluttering, add the onion, ginger, garlic, asafoetida and curry leaves. Saute till light brown..
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Add all the sry spices and give it a stir..
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Add the marinated fish and green chilies. Cover and cook on a low flame for 4-5 minutes. Turn the fish halfway through..
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Add the fresh coconut and cook, covered for another 2 minutes..
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When done, switch off the flame and garnish with coriander leaves..
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Serve with plain steamed rice..
Hilsa Fish chunks steamed with Doi or Curd is one of the popular fish preparations in Bengal.
We mostly opt for Ilish Mach or Rui/ Katla (Rehu) for making this delicacy.
I have already given the recipe of Rehu Fish Chunks cooked in Curd known as Doi Maach here.
The preferences for the fish used in the curry may vary but seasonal fish like shad is often the firm favourite among the South African Indian community.
The secret to a good fish curry, second only to sourcing the freshest fish possible, is the perfect balance of tamarind (imali) used in the curry.