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| Narkel Sorsey Hilsa |
Some of the best conoctions in life come to the experimental mind.And so, while I was researching the other day on Hilsa it just occurred to me the combination of Coconut milk-mustard and Hilsa.Thought it over and searched the internet but did not come across anything similar to what I was thinking of. There were recipes based on Cumin powder and coconut mixed but none which I could really say “Narkel-Sorsey-Ilish”.Now, Hilsa is one damn costly fish.And when costly experiments go wrong it leaves its impressions long after the incident has occurred.I actually did try a new Hilsa recipe sometime back and it fused my kitchen ideas for quite sometime.So, I was nervous and thoughtful about trying this new one.
This September it has started raining all of a sudden for the past few days and yesterday the weather and mood uplifted the mood.Went to the bazaar to my ever promising Hilsa-wallah and lightened up my pocket by quite a bit.It was a 1.2 kg Hilsa and a fresh catch – the later, I was told and it was indeed one tasty fish.
When we generally cook, and especially while designing an experimental menu, a few things are important.First, according to me, is to envisage how you want your dish to look like;second the methods that you will apply and thirdly the ingredients.I wanted it to be a “Jhol” and wanted to be steamed and thirdly as far as the ingredients go:coconut-mustard seed paste and mustard oil will define primary flavours of the dish.
Here goes the conoction:
Ingredients:
- Hilsa: 2 pieces(200 gms)
- Turmeric Powder: 1/2 tsp for coating the fish.1/2 tsp for the curry.
- Mustard Seed Paste: 1.5 tbsp
- Yoghurt(Whisked):1.5 tb sp.
- Mustard Oil:2 tb sp.
- Coconut Milk: 4 tbsp
- Grated coconut:2 tbsp. 1 tbsp for garnishing and 1 tb sp for the curry.
- Slit green chillies: 4 nos. for the curry and 2-3 for garnish.
- Salt to taste.
Procedure:
- Coat the Hilsa with tumeric powder, salt and half a tablespoon of mustard oil and leave aside for 5-6 minutes.
- In a container: Mix the mustard seed paste, mustard oil, yoghurt,coconut milk,required amount of grated coconut,slit green chillies, salt along with the fish marinade and seal the container.
- Lit up the oven and place a deep tray/wok/pan containing some water.
- Put the container containing the Hilsa in the water – so that the container can get heated by the heat of the water.
- Leave aside for 45 mins.
- Check in between so that the water level does not dry up because that can result in a disaster!
- Shut down the oven after 45 mins. Let the container cool down.Open it up.
- Garnish with some grated coconut and slit green chillies and 1/2 tb sp of mustard oil.
Enjoy with steamed rice.
