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The Last Ilish Curry

Smoked, baked, steamed, and now scuppered: Bengal's rivers are cleaned out of their hilsas

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The Last Ilish Curry
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  • Hilsa fillet 2 pcs; lime juice 35 ml; salt to taste; mustard paste 60 gm; green chilli paste 25 gm; turmeric 5 gm; sour curd 25 gm; mustard oil 35 ml; banana leaves 4-5 pcs.
  • Apply 1/2 of the salt and lime juice to the fish fillets and keep for 15 minutes.
  • In a stainless steel or glass mixing bowl, prepare a marinade by combining all the ingredients except banana leaves.
  • Apply the marinade generously over the hilsa fillets. Wrap each fillet in banana leaves and steam for 20 minutes
  • When the fillets cool, make long slits along the lateral line of the fish and take the bones out with the tip of a sharp knife. Reassemble the fish once all the bones are taken out.
  • Re-wrap the fillet in banana leaf, steam for another 5-8 minutes and serve with hot rice.

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