Kalojeere baata diye Ilish Machh (Hilsa cooked with nigella paste) Firstly, let me get some bare facts out of the way, this is isnt a pretty looking dish. It neither has the fancy delicate appeal of a Hilsa paturi nor the golden hue of steamed Hilsa. It isnt a very widely cooked recipe but the combination of the Hilsa and the slightly pungent kalo jeere makes it a keeper. I had added a few pieces of jhinge (ridged gourd) to the fish. Pumpkin or brinjal also goes really well in this. Since, the fish isnt fried beforehand and there arent too many spices masking the fish, make sure the fish is fresh. Ingredients Hilsa: 2 steaks, Nigella seeds, ground into a paste with 2 green chillies: 1 tsp, Whole nigella seeds: 1/4 tsp, green chilli: 2, salt to taste, turmeric: 1/2 tsp, mustard oil : 1 tbsp 1. Marinate the fish with salt, 1/2 tsp of turmeric and little mustard oil. Keep aside for 10 minutes. 2. In a pan heat the mustard oil. Once its smoking hot, turn the flame down and temper with the green chillies and 1/4 tsp of nigella seeds. 3. Mix the nigella paste and the turmeric with a little water and add to the pan. Fry till the water evaporated and the spices release the oil. 4. Add about a cup of water, bring to a boil and then gently slide in the fish stakes. Cover and cook for 7-8 minutes till the fish is done. 5. Adjust salt and serve with steamed white rice. Note: If you want to add any vegetable, add it after the tempering with a little salt and turmeric. Cover and cook it till half done before you add the nigella paste.
Posted on: Sat, 20 Sep 2014 02:54:11 +0000
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