When it’s a Sunday then you are one lazy creature and it’s a too hot day 😪😪😪 and u don’t intend to cook at all but when you enter the kitchen you find Hilsa fish along with Chicken and your are like oh god 🙄🙄 why today why this day and your stupid head goes revolving around recipes and you scroll every damn recipe you can find and end up deciding that you will skip chicken today and make Hilsa fish….but with what ????? A big question 😑😑😑😑
Hilsa is normally and mostly made with mustard paste ….. This fish goes very well when made with mustard paste mixed with yogurt and dessicated coconut . The strong taste of mustard and the tanginess from the yogurt plus the mild sweetness from the coconut will make your mouth water and you can eat a lot on that particular day.. trust me 😬😬
But to my dismay when the mustard was made into a paste it turned out to be bitter than expected hence I ditched that plan and went for my back up plan but to be true I had no back up plan … I knew Hilsa fish can be teamed up with some other vegetables also and made into a good curry but I had never tried any before so I was a bit sceptical … but I knew I had to try … so without wasting much time on thinking I made the second best dish of Hilsa fish which is a very common dish at our home i.e Hilsa made with brinjal and potato but I added a something more to it i.e kaji nemu juice – a kind of lemon which is found in Assam and it has a very beautiful aroma distinct from those yellow coloured ones . It gave the dish a different flavour the tanginess made the curry more better to be devoured with plain rice . So today am giving you a very beautiful dish with just minimal ingredients . Do try and give me your feedbacks.. Thank you.. 😃😃
BON APPETIT 😃😃😃
Hilsa fish – 4 pieces fresh
Potato – 1 large diced
Brinjal – 1 large chunks
Onion – 1 medium sized diced
Paanch phooran – 1 small tspn
Kalonji – 1/2 tspn ( I like kalonji more )
Jeera powder- 1/2 tspn
Red chilli powder – 1/4 tspn for colour
Chilli – 1 chopped
Garlic – 1 pod chopped
Ginger – 1/2 tspn chopped
Lemon juice – 2/3 tspn depending on the sourness of the lemons
Water – 1 and 1/2 cup
Salt – as per taste
Turmeric – 1 tspn
Mustard oil for frying – 4/5 tspn
1. Marinate the fish with salt and 1/2 tspn turmeric and keep for about 10/15 mins
2. Now fry them till they are crisp . Don’t over fry them . The skin must be crisp and the body must have a light brown in colour .
3. In a pan heat oil then add the kalonji , paanch phooran and let them splutter then add the onions , garlic , ginger and chilli and fry them for about 4/5 mins on a medium heat. Add salt and turmeric and fry for another 2/3 mins .
4 . Add the potatoes and brinjal and mix well and them these for another 7/10 mins . Add the red chilli powder and jeera powder and mix again.
5. Add the water n lower the heat and let the gravy simmer for about 10 mins or till the brinjal n potatoes are cooked.
6. After this add the fried fish and cover for another 10 mins or so .
7 . After 10 mins add the lemon juice and mix well. Check the salt and now crank up the heat to high and let this summer without covering for 5/10 mins . The gravy will be reduced to half by now . Taste the gravy and you will get that taste of Hilsa fish , the brinjals and mostly the tanginess of the lemon but it’s subtle and the smell of the lemon makes it more better. Dnt use any other means to get that tanginess just use fresh lemon juice as far as possible.
Serve it with plain rice and your Sunday will be sorted out without any complaint.