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Friday, April 4, 2014

Illishi Maccha Jholo (Masala Dia)

A special recipe for this weekend.................

Hilsa or Ilishi is also referred to as the Indian Shad. Its streamlined body with a golden sheen make it quite a beauty . Much celebrated in Odisha, West Bengal and Assam, the best ones are caught from the Padma river in Bangladesh. It is quite rich in Omega 3 fatty acids and hence good for maintaining heart health.

As it is quite expensive these days, it is considered at par with mutton and hence made only on special occasions or when guests are coming over. It is among those recipes that have been missing from my blog for so long simply because I have overlooked them. (I wish I could spout some gyan about how they are becoming extinct due to rampant fishing and hence I am doing my bit to save them...but that would be a lie.)

















Preparation time - 20 mins

Ingredients  -

Hilsa/Indian Shad - 4 pieces
Onion - 1 large
Garlic - 8-9 flakes
Ginger - 1 1/2 inch
green cardamom - 2-3 nos
cinnamon - 1 1/2 inch
cloves - 4-5 nos
bay leaf - 1 no
tomato - 1 no, medium sized
potato - 1 no, medium sized
1 tsp chilli powder
1/3 tsp meat masala (optional)
salt to taste
turmeric
5 tsp Saffola Rice Bran oil

Preparation - Marinate the fish with salt and turmeric for 10 minutes.

Chop the onion into small pieces. Make a coarse paste out of the ginger and garlic.

Chop tomato into small pieces.

Cooking - Heat 2 tsp oil in non-stick wok. Add the fish and fry on both sides till cooked through. Remove and keep aside.

Add the remaining oil to the same wok. Add all the whole spices and fry till fragrant.

Add onions and ginger garlic paste. Fry till the paste starts turning a light red/deep pink.

Add the tomatoes along with red chilli powder, meat masala, 1/3 tsp turmeric and a little salt. Cook covered till tomatoes turn mushy.

Add the potatoes and fry for 3 minutes.

Add 1 1/2 cups hot water and bring to boil. Add the fish and adjust salt. Cook covered till potatoes are done.
































Serve hot with white rice.



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