Saturday, March 7, 2009

Bengali Style Hilsha

Servings: 4 - 6


  • Hilsha fish - 6 steaks, (6 pieces cut off the whole fish)*
  • Eggplant - 2 cups, cut into finger length wedges
  • Idaho Potato - 2 med, cut into finger length wedges
  • Green chili - 2 - 3, sliced lengthwise (seeds removed if you don't like the heat)
  • Onion - 1 med, thinly sliced
  • Chili powder - 1 tsp
  • Coriander powder - 1.5 tsp
  • Cumin powder - 2/3 tsp
  • Turmeric powder - 1/2 tsp
  • Salt - to taste
  • For the spice rub:
  • Salt - 1/2 tsp
  • Turmeric powder - 1/2 tsp
  • Chili powder - 1/2 tsp
  • Cumin powder - 1/2 tsp
  • Coriander powder - 1/2 tsp
  • 1. First wash and drain the fish steaks. In a bowl mix in the spices for the rub. Coat the fish steaks with the spice rub evenly, rubbing all over the flesh. Let it rest for 1/2 hour.
  • 2. In a non-stick pan, heat 4 tbsp oil, pan fry the steaks for 2-3 min on each side. Remove from the pan and set aside.
  • 3. Add the onions and salt to the oil, saute till they turn translucent. Add 1/2 cup of hot water and all the dry spices (chili, cumin, turmeric, coriander) and stir combine. Simmer till the added water evaporates and creates a thick spice mixture. Return the fish steaks to the spice mixture and gently flip over to combine overall.
  • 4. After few min, remove the fish from the spice, add all the vegetables to the pan and stir to combine. Make sure to coat all the vegetables. Saute for 4-5 min on high heat. Carefully lay the fish steaks over the vegetables. Add 3 cups of hot water to the pan, to make sure to soak the fish and the vegetables properly. Simmer on med heat for about 30 min, covered.
  • 5. After 30 min, uncover the lid, carefully stir to rearrange the veg and the fish, simmer for 5 more min uncovered to reduce the gravy to a thick consistency. Turn the heat off and let it rest for 10-15 min before serving. Serve it with plain white rice.


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