I got this recipe from Sudipa's Rannaghar 2010. This recipe is originally used by boatmen of Ganges near Murshidabad.The uniqueness is they use onion in this dish!...But they dont chop onion coarsely to avoid its strong aroma.Practically all parts of hilsa can be used in this recipe.The thin gravy is rich in light aroma of whole red chilly & onion.
Enjoy your holiday lunch with Bhatialy Ilish!
Hilsa Fish: 4 large pieces
Dried Whole Red Chilli: 10 (not to be broken)
Two Large Onions chopped into 12-16 pieces
Mustard Oil: 1/2 cup
Fried Hilsa's Oil: 2 tbsp
Chopped Green Chilli:6-7
Salt: to taste
Rub hilsa pieces with salt and turmeric and keep for 15 min.
Heat fried hilsa's oil in a pan.
Add whole red chillies & onion & cook for only 5 mins so that flavour of whole chillies is added & strong aroma of onion does not interefere with that of hilsa.
Remove chillies & onion.
Add 1/4 cup of mustard oil.
Saute the fish for 5 mins.
Add 3 cups of water & chopped chillies,turmeric powder & salt.
When the gravy starts boiling add fried whole red chillies & onion.
Cook another 2-3 mins.
Remove from flame.
Serve it with plain rice.