ILISH BHAJA O SHORSHE POSTO....

Durga Puja knocking at the door and there will be no Ilish/Hilsa fair at Bengali homes? That is unimaginable... Ilish-Bengali-Kanchalanka[green chilli]... are sewn together. It is part of our identity. Where ever we are we do not stop making love with this silvery beauty. I can bring forth many a sweet memories associated with Ilish. The mother always reserved the biggest piece for the daughter considering her love for it, perhaps thinking she will go away one day. The indulgent daddy and a loving brother were  supportive of that. There is a hint of pain in all the happiness while cooking it that I am unable to sit together and have it with my family.

In my husband's side of the family, it is a ritual to have Ilish on Dashami[4th day of Durga Puja], then stop and again have it on the Saraswati Puja Day. There is a scientific reason for this, allowing them enough time to breed. Unfortunately, these days it is not followed resulting into lack of it's availability, hence the skyrocketing prices. The fish loving Bongs are finding it difficult to have what they love.

It is this time of the year when I miss Kolkata the most... Durga Puja... the celebration....the food fair....Yesterday evening I visited the market and again stopped by when I saw some fresh Ilish in the market. My plans never work when I get to see an Ilish! I am never tired of cooking it because it's an absolute frill free cooking... idea is to retain it's own flavour and taste. On the eve of Durga Puja, I wish to share two simple, authentic Bengali recipes of Ilish/Hilsa.... Shorshe Posto Ilish and Ilish Bhaja. You may ask what is so special about a fried fish and blogging about it. It is as much as of the fried Hilsa's oil... peeping hot rice, a green chilli, a bit of salt and the crispy fried Hilsa....isn't that Heaven on a plate? You bet yes, ask any Bengali.....

Let us do the Hilsa Fish fries at first!

INGREDIENTS :

Ilish Pieces : 3- 4

Salt : As Required
Turmeric : 1/2tsp
Mustard Oil : 1tbsp[the fish itself releases oil]

METHOD :

Clean and wash the fish pieces well. Apply salt and turmeric, keep aside for 10 minutes.

Heat oil in a wok. Add 2 fish pieces at a time. Fry at low heat each side 4-5 minutes. They need to be crispy fried.

Reserve the oil to have with piping hot steamed rice, with a green chilli, a dash of salt and a crispy fried hilsa piece.
                                   

The Shorshe-Posto Ilish was done with a paste made of mustard seeds, white sesame seed, green chillies as poppy seed is banned in Singapore.

INGREDIENTS :

Ilish : 5-6 pieces

Black Mustard Seed : 2tsp
Poppy Seed : 1tsp[use white sesame seed instead if you stay in Dubai or Singapore]
Green Chilli : 4-5[using generously enhances the taste]
Turmeric Powder : 1tsp
Salt : As Required
Kalojeera[Nigella seeds] : 2pinches

Ice Cube : 2 
Mustard Oil : 1tbsp

METHOD :

Wash the poppy seeds[white sesame seed in my case],  drain the water through a strainer and soak in hot water for an hour.

Wash the mustard seeds too. Blend together mustard seeds, poppy seeds[white sesame seeds in my case], green chilli with little salt and 1/4small cup of water.[the salt & the ice-cubes help the paste not to turn bitter].

Apply salt and turmeric to the fish pieces and keep aside for 10 minutes.

Heat the oil in a wok. Temper with kalojeera. Add the paste and saute at low heat for 1/2 a minute.

Add little salt and turmeric. Add 1 small cup water. Let the curry boil for 2 minutes.

Add the fish pieces. Let boil for 2-3 minutes. Flip over, let boil for another 2 minutes. Add 2-3 slitted green chillies.Switch off the burner & transfer to a bowl!

Serve hot with piping hot steamed rice.