Ilish

Ilish is synonymous with the monsoon, whether its a drizzle or a downpore. When I was a kid my mother used to fry Ilish and serve it with Khichuri...she deboned the fish and fed me as I wasn't very good at it. It was a heavenly combination. When I grew up and developed a passion for cooking, the first experimental dish I cooked for Mr Hubby was Bhapa Ilish as it was easy to cook and loved by both of us. My efforts were well appreciated.It was a dish I served often whenever we had to host parties for our friends and office collegues and I won a lot of hearts.

For me, Ilish is not just a fish .... it has loads of good memories of my early married life at Jharkhand, our very first posting. I have good memories associated with it.

I am a die-hard lover of Ilish being a bong girl. My girls are supposed to be fish lovers but shockingly are not. They only eat a few like prawn, pomfret, crab, bhetki and rui-katla. Though Ilish is a favourite its only fry they can tackle, as deboning is easy. For me juicy, succulent paturi or the pungent and lip-smacking Bhapa.....the contest continues.

I relish a sumptuous lunch of Ilish paturi , Doi ilish or Ilish Bhapa or Lau pata ilish,  Ilisher tok...I love to dig into any of the Ilish dishes on weekends.


1. Aam Kasundi Diye Ilish Maach......try this one out in your kitchen...

All you will require....

Ilish Maach                                                     500 grams
Kasundi                                                          4 tbsp
Raw mango (small)                                          1
Mustard Oil                                                     as required
Paanch Phoron                                                1 tsp
Dry Red chilly                                                  2
Turmeric Powder                                             1 pinch
Salt                                                                  1 pinch or as per taste
Sugar                                                               As per taste

Cut fish into pieces and smear salt and turmeric . Fry the fish red.  Peel the raw mango and cut into small pieces.
Heat 1 tsp oil and add panch phoron and dry chilly . Stir. Add the fish, kasundi,turmeric, salt and mango.Stir a bit. Then add 1 1/2 cup of water and bring it to a boil. When the boiling starts add sugar according to taste. When the water reduces and the mango is soft and mushy remove from flame . Serve.

2. Pineapple Ilish

Fresh or tinned pineapple                                     8-10 pieces
Salt                                                                      as per taste
Mustard Seeds                                                    1 tbsp
Posto                                                                   1 tbsp
Turmeric                                                               1/2 tsp
Ginger-Green Chilly Paste                                     1 tsp
Mustard Oil                                                          2 tbsp
Sugar                                                                   according to taste

Method :

Slice the pineapple thinly. Sprinkle salt and sugar on the pieces. Grind the mustard and posto with a little salt to paste. Coat fish with mustard-posto paste, little salt,turmeric and ginger-green chilly paste.
In a bowl, spread the pineapple pieces first, then top with the fish pieces and cover the fish with the rest of the pineapple pieces. Spread raw mustard oil on top. Steam the bowl. You can also pressure cook for 10 minutes.
Garnish with chopped coriander and green chilly

3.  Achari Ilish

This dish doesn't require any water. Discard tail and head of Ilish Maach. Wash and pat dry. Cut to pieces. Dry on a kitchen towel for 10 minutes.

Ilish Maach                                                                10 pieces
Salt                                                                            according to taste
Mustard Oil                                                                for frying
Turmeric                                                                    1 tsp
Dry Red chilly                                                            4
Dhone (coriander )                                                     2 tsp
Jeere (Cumin )                                                            2 tsp
Sorshe (Mustard seeds,whole)                                    2 tsp
Bay Leaf                                                                     1
Kalo Jeere (Onion seeds)                                            1 tsp

Heat 1/2 cup mustard oil in a wok. Add the masala paste and stir fry till oil separtes. Cool. Add vinegar and mix.
Coat the fish pieces well and store in the fridge. Can be kept for 7 days. Fry and serve when reqired.


            


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