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Hilsa with tamarind and mustard
Method
- In a bowl, add 1 cup water and the tamarind leave for 10 mins. and then slowly with a spoon to extract all the juice from the tamarind.
- Throw away seeds and rind.
- In a separate bowl, mix the turmeric, chilli and mustard pastes in 2 cups water.
- Heat the oil in a karahi and when really hot, add mustard seeds.
- Cook till seeds stop spluttering.
- Add the pieces of hilsa very carefully.
- Fry fish for a couple of minutes shaking the karahi so that fish does not stick to the bottom.
- Through a sieve pour contents of the second bowl into the karahi and then the tamarind juice. Bring it to a boil.
- Add salt, green chillies and sugar.
- Simmer for 15 mins.
- There should be plenty of light gravy in this dish.
- Serve with plain boiled rice.
Ingredients:
8-10 pieces hilsa - about 1 kg.
1/2 tsp turmeric paste
1/2 tsp chilli paste
2 tbsp mustard paste
1/4 tbsp. mustard seeds
4 tbsp. mustard oil
Lump of tamarind, the size of a golf ball, or 1 tbsp. tamarind
1 tbsp. tamarind concentrate
3 cups water
Salt to taste
1/2-1 tsp. sugar
4-6 green chillies, slit
8-10 pieces hilsa - about 1 kg.
1/2 tsp turmeric paste
1/2 tsp chilli paste
2 tbsp mustard paste
1/4 tbsp. mustard seeds
4 tbsp. mustard oil
Lump of tamarind, the size of a golf ball, or 1 tbsp. tamarind
1 tbsp. tamarind concentrate
3 cups water
Salt to taste
1/2-1 tsp. sugar
4-6 green chillies, slit
RECIPES BY REHANA KHAMBATY
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