Ilish, also spelled Elish, is a popular fish in Bengal and Orissa, the national fish of Bangladesh. Doi Ilish gives a sour & spicy taste to the already tasty Ilish. This recipe is very easy to prepare.
In Bengal, Ilish/Hilsa can be smoked, fried, steamed, baked in young plantain leaves, prepared with mustard seed paste, curd, Begun(eggplant), different condiments like cumin and so on. It is said that people can cook Ilish in more than 50 ways. Ilish roe is also popular as a side dish. Ilish can be cooked in very little oil since the fish itself is very oily.
Serves – 4 persons
Ingredients for Doi Illish Recipe
- Hilsa fish – 500 gms (cut into round pieces)
- White Mustard seeds – 2 tsp
- Black mustard seeds – 2 tsp
- Garlic – 10-12 flakes
- Green chillies – 5 (slit)
- Turmeric powder – 2 tsp
- Mustard oil – 50 ml
- Salt to taste
- Water – as per requirement
- Curd – 1 cup (beaten)
- Ginger paste – ½ tsp
Procedure for preparing Doi Illish Recipe
Clean the Hilsa fish pieces and keep aside.
Make a smooth paste of mustard seeds (both black and white ) along with turmeric powder, 2 green chillies, garlic and salt.
Once the paste is prepared add 1 cup curd to it and marinate this paste all-over the clean fish pieces for at least 30 minutes.
Heat mustard oil in pan and add the ginger paste to it and saute for a minute. To this add the marinated fish pieces along with some water and remaining green chillies, to cook the fish and then close lid and cook the fish till tender.
Another alternative to preparing this is transferring the fish in a closed lid container and then steam it.
Check seasoning and remove from fire.