Indian Shad, Hilsa or Ilish,
Bangladesh’s national fish is a pride for any bong ever born. From the Pride
that a Kaku (uncle) feels when he walks past the envious
stares of his neighbours and mates, with a big ilish tail peeking through his
fish-carrying-bag; to the pride of a Kakima’s
(aunty’s) fish filleting skills with a sharp iron cutting device (Boti); its pride all the way!!! And the
best of it all has to be, when their young child starts eating the fish, without
the fine bones stuck to his throat. I remember when I did that, and till date
my dad looks at me with pride in his eyes!! :-P
Enough of jibber-jabber about bongs, now to the fish in
question; ‘Ilish’. A perfectly cooked piece of ilish is ideally soft, flaky and
full of flavour. I prefer making steamed ilish in a mustard sauce (Ilish
Bhanpe) over and over. It tastes the best when the fish is freshest. The flavour of this
flaky white fish lies in the numerous tiny bones all around its body, which
makes eating this fish a skill that bongs have mastered. Ilish is an
acquired taste, but trust me, when u do acquire the taste, you wont be able to
let it go...
This is my simple recipe for a fresh plate of steamed rice served with Ilish Bhanpe!
This is my simple recipe for a fresh plate of steamed rice served with Ilish Bhanpe!
2 heaped tbsp Mustard Paste (I use yellow variety of mustard to make the paste, as I love
the zing it gets along with it. You may use the simple black ones, also known
as 'rye'.)
2 tsp Tender coconut paste (the creamy part of a tender
coconut)
4 slit green chillies
Turmeric to taste
Salt to taste
2 tbsp dark mustard oil
¼ cup water (or less, depends on the thickness of curry you
want.)
4 steak type pieces of Hilsa/Ilish
Method:
In 1/8 cup of water, mix together mustard & coconut
paste, salt and turmeric.
Smear each piece of fish in this paste till well covered on all sides. Keep it to marinate in this mix for 10 mins.
After 10 mins, depending on the amount of curry you want,
add in some water, the mustard oil and chilies; and cover it
tightly with cling film or a lid. If using a cling film, do not forget to poke
several holes with fork for the air to pass while cooking.
Now microwave the fish on high for 3 minutes. After giving
it a bit of a stir, microwave again for 2 minutes, till the flesh of the fish
is white, flaky and well cooked. Depending on the size of each piece and the amount
of water you add, cooking time will vary.
For me 5 minutes at 900 watts always
gives out the best results.
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