Wednesday, 27 November 2013

The Fiery crispy hilsa with oil and pickled steam rice

 I got this recipe shared in a food forum by a fellow member...and it's really very tasty!!!
Hilsa:2 pieces
Turmeric powder:1 tbsp
Salt to taste
Red chilli powder:1 tsp
Mustard oil:4 tbsp
Cooked steamed rice:2 medium bowls
Green chilli pickle:1 tbssp
Pickle oil:1 tsp
green chillies:3

Take two pieces of hilsa, smear them nicely with haldi,salt and red chilli powder and keep it aside for 30 minutes.
In a kadai take 4 tbsp of mustard oil, heat it real well and add the fish.
Keep the flame in medium for two minutes, then turn the fish over and keep it for another three minutes.
Your fish should be nice golden brown and very crispy.
Take it out and keep it in a plate.
Put in 3 green chillies full size in the hot oil, wait for a few seconds and take it out.
Take about one tbsp of the hot oil from the skillet and put it in a non stick pan.
Heat it well, add two bowls of rice and lower the flame.
Take one tbsp of pickle masala from your pickle jar and about one tea spoon of pickle oil, add it to the rice and in a low
flame mix it well.
The rice would be oily and nicely pickled with a lovely yellow hue.

Serve the hilsa fried fish on the bed of pickled rice and a side micro bowl of left over mustard oil from the kadai.
 TIP: The purpose of the side bowl of oil is to add it to any extra portions of rice to enhance the flavour of the rice with
hilsa essence or if you ae brave enough add more of it to your existing rice bed to enrich the flavour.

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