By Ilish Bhaja is a simple and delicious Bengali preparation of Hilsa (Ilish) fish, known for its rich flavor.
Here’s a traditional way to make it:
Ingredients
- Hilsa (Ilish) fish: 4 pieces
- Turmeric powder: 1 tsp
- Red chili powder (optional): ½ tsp
- Salt: to taste
- Mustard oil: 4 tbsp (or as needed for frying)
Instructions
1. Prepare the Fish:
- Wash the Ilish fish pieces gently in cold water and pat them dry with a kitchen towel.
- Rub the fish pieces with turmeric powder, salt, and a touch of red chili powder if desired. Let them marinate for 10–15 minutes.
2. Heat the Mustard Oil:
- In a frying pan or kadhai, heat mustard oil until it reaches its smoking point. Reduce the flame to medium to let the oil cool slightly (this removes the raw smell of mustard oil).
3. Fry the Fish:
- Carefully place the marinated fish pieces in the hot oil. Do not overcrowd the pan.
- Fry each side for about 2–3 minutes on medium heat, or until golden and crispy. Avoid flipping the fish too often, as Hilsa is delicate and may break apart.
- Remove the fish pieces and place them on a plate lined with paper towels to drain excess oil.
4. Serve:
- Serve Ilish Bhaja hot with steamed rice, green chilies, and a drizzle of the fried mustard oil for the authentic Bengali experience.
Tips:
- Quality of Fish: Fresh Hilsa gives the best flavor.
- Oil Choice: Mustard oil enhances the dish’s traditional taste but can be substituted with another oil if preferred.
- Do Not Overcook: Overcooking can make Hilsa lose its tenderness.
