By Ilish Bhaja, or Hilsa Fish Fry, is a classic Bengali dish known for its rich flavor and tender texture. Hilsa (or Ilish) is a prized fish in Bengali cuisine, and this simple frying method enhances its natural taste.
Here’s a traditional recipe for making Ilish Bhaja:
Ingredients:
- 6-8 pieces of Hilsa fish (Ilish) fillets or steaks
- 2 tablespoons turmeric powder
- 2 tablespoons red chili powder
- 1 tablespoon mustard oil (for marinating)
- Salt to taste
- 1-2 tablespoons mustard oil (for frying)
- Fresh coriander leaves (for garnish, optional)
Instructions:
- Prepare the Fish:
- Clean the Hilsa fish pieces thoroughly under cold running water.
- Pat them dry with paper towels.
- Marinate:
- In a bowl, mix turmeric powder, red chili powder, salt, and 1 tablespoon of mustard oil.
- Rub this mixture all over the fish pieces. Ensure they are well-coated.
- Let the fish marinate for at least 30 minutes. You can marinate it for a few hours if you have the time for better flavor.
- Heat Oil:
- Heat 1-2 tablespoons of mustard oil in a large skillet or frying pan over medium heat. Mustard oil is traditional, but you can use any other cooking oil if you prefer.
- Fry the Fish:
- Once the oil is hot, carefully place the marinated fish pieces in the skillet. Do not overcrowd the pan; you may need to do this in batches.
- Fry the fish on medium heat for about 4-5 minutes on each side, or until they are golden brown and crispy. Be gentle while turning the fish to avoid breaking the delicate pieces.
- Drain and Serve:
- Once fried, remove the fish pieces from the skillet and drain them on paper towels to remove excess oil.
- Garnish with fresh coriander leaves if desired.
- Enjoy:
- Serve the Ilish Bhaja hot with steamed rice and a side of chutney or salad.
Tips:
- Oil Temperature: Ensure the oil is hot before adding the fish. This helps to seal the exterior and keeps the fish from sticking to the pan.
- Cooking Time: Hilsa fish cooks quickly, so be careful not to overcook it, as it can become dry.
- Alternative Spices: Some variations include adding a pinch of garam masala or a squeeze of lemon juice before serving.
