I know, I know. This Hilsa thing is getting way too much. My comments section too is reflecting this monotony.
Haven't heard from my veggie friends at all ( Updated : oooooops ... some of them ... not all :-) ) . And I don't blame them. But what can I do?
I have got this fish ... am cooking it ... am trying to eat it. Trying? Yes ... am done now ... no more Ilish for me the whole year now. But when I am cooking it after all, how can I not post the recipes?
It has been ages since I posted a recipe a day ... but I really want to get this over with now.
Unfortunately I have no vegetarian substitute to give for these recipes. So please bear with me ... there will be only a couple more posts on this ... promise. :-)
This time, since I got a huge bulk of Ilish roe, I made good use of it. After enjoying the plain fried roe, I still had some more left. So decided to make a makha (mix) with some fresh onions and mustard oil.
Makha is very common in Bengali cuisine .... rather ... daily meals. The raw mustard oil gives a perfect flavour and turns any bland and boring stuff to simply exotic to taste.
This is called the Ilisher dimer jhura too.
I really wish I had some fresh green chillies ... but I had run out of them. Instead I dry roasted some whole dry chillies and broke them on the makha. That turned out great too. But if you are trying this ... do make it with fresh green chillies.
Need : Ilisher dim / Hilsa roe, marinated with salt and turmeric, chopped onions[ and green chillies], whole dry red chillies, some mustard oil.
How to : Heat a little mustard oil in a kadhai / wok and fry the marinated roe.
Remove and cool.
Dry roast (or fry with a little oil) the red chillies.
Break the roe ... it will crumble easily. Now add the chopped onions [and the green chillies]. Crush the red chillies on it.
Pour a spoonful of raw mustard oil. Mix well.
Great on the side with plain rice.