Just my kind of cooking, simple yet flavourful, this recipe has the wonderful sweetness of the coconut milk infused with that unique flavour of the Hilsa fish.
With a hint of jeera in that mustard paste, the flavour is just great.
My blogger friend Arundhuti S. Rama of the beautiful blog My Saffron Kitchen, had shared this recipe, which actually belongs to her mother.
I had tried it out then and had clicked some photos too. But never got 'round to making a post on it.
Finally bringing it out into the light.
Thank you Arundhuti Rama and Mashima for this wonderful recipe!
Ilish pieces - 3, lightly fried
Mustard oil - 1 tbsp
Thick Coconut milk - 6 tbsp
Grated ginger - 1 tsp
Salt - to taste
For the paste :
Yellow mustard seeds / shada shorshe - 1 tbsp (soaked for around half an hour)
Posto / khus khus - 1 tsp (soaked for around half an hour )
Jeera / cumin seeds - half teaspoon
Green chillies - 2
How to :
Make a paste of all the mentioned ingredients.
Heat the mustard oil , add the paste and keep frying till the rawness goes away.
When it starts to get slightly dryish add the coconut milk and stir well.
Add the fish pieces, adjust salt and cover and cook till you get the desired consistency of the gravy.
Serve hot with rice.