| Prep: 15 mins | Cook: 30 mins | Difficulty: Medium | Serves: 6 |
| kcal | fat | saturates | carbs |
| 276 | 16g | 2g | 8g |
| sugars | fibre | protein | salt |
| 2g | 2g | 25g | 1g |
Why I Love Bangladeshi Hilsa Fish in Mustard Sauce
I’ve always been drawn to the vibrancy and multiculturalism that New York City’s culinary scene has to offer. It’s this very diversity that makes food in NYC not just a meal, but an adventure. Each ingredient tells a story, each flavour transports you to a new corner of the globe. And that’s exactly the feeling I get when I prepare this enticing Bangladeshi dish called Hilsa Fish in Mustard Sauce.
A Taste Adventure: Bringing Bangladeshi Tradition to the Table
Historically, Bangladeshi cuisine is both rich and diverse, with its unique blend of tongue-tingling flavours and textures. It’s strikingly different, that’s for sure. But there’s something really quite wonderful about the way they use commonplace ingredients to create spectacularly vibrant dishes. The Hilsa Fish in Mustard Sauce is a stellar example. It’s a traditional recipe that combines the tang of mustard with the subtle heat of chillies and the rich, earthy tones of turmeric. Believe me when I say this, each spoonful is a revelation, a punch of savouriness that screams delicious.
The Magic of Hilsa and Mustard Sauce
As evidenced by the recipe, there are two stars in this astrology of taste – the Hilsa fish and the mustard sauce. Hilsa, a kind of shad, is a staple in many parts of Bangladesh and its surrounding regions. The way the smooth, buttery flesh of the Hilsa compliments the sharp, bold mustard sauce is nothing short of food alchemy.
Let’s talk about the mustard sauce a bit. It is a blend of mustard seeds, green chilli, and spices that give this dish its distinctive tang and heat. It’s this sauce that breathes life into the succulent Hilsa fish, transforming it into a flavorful delicacy. Whether served with steamed rice or savoured on its own, this is a recipe that demands to be savored.
Inspiration Behind the Dish
There are countless chefs I’ve admired over the years, but very few have truly inspired me like Sanjeev Kapoor. His philosophy of honoring traditional flavors while adding a modern twist is something I’ve resonated with, and it’s something I’ve aimed to capture with this Hilsa Fish in Mustard Sauce recipe.
In a way, this Bangladeshi delight is my homage to the brilliance of chefs like Sanjeev Kapoor, and the diverse culinary landscape of New York. It’s nothing less than magic in a dish. So here it is, the recipe I adore, the Hilsa Fish in Mustard Sauce, an effortless way to bring a little bit of Bangladesh right to your dinner table. Bon appetit!
What You’ll Need
- 2 lbs Hilsa fish slices
- 1/3 cup mustard oil
- 3 tablespoon mustard seeds
- 6 pieces green chilli
- 1 teaspoon turmeric powder
- 1 teaspoon red chilli powder
- 1 tablespoon garlic paste
- Salt, to taste
- 1/2 cup water
Method
Step One
Start by washing the Hilsa fish slices properly and then pat them dry. After they are dry, rub them with salt and turmeric powder and keep them aside.
Step Two
Next, take the mustard seeds and soak them in water for about 10 minutes. After soaking, drain the water and grind the seeds with 2 green chillies and a bit of salt to create a fine paste.
Step Three
Now, heat the mustard oil in a non-stick frying pan till it starts smoking and then reduce the heat. Add the Hilsa fish slices and fry them lightly on both sides. Do not fry them for too long, and ensure they don’t turn brown. Once done, set them aside.
Step Four
In the same oil, add the mustard paste, red chilli powder, turmeric powder, and garlic paste. Stir well and cook the mixture for a few minutes.
Step Five
Add half the quantity of water and salt to taste. Stir well, bring the mixture to a boil and then reduce the heat. Let it simmer for about 10 minutes or until the gravy thickens.
Step Six
Now, add the pre-fried Hilsa fish slices and coat them evenly with the gravy. Cover the frying pan and cook on a low flame for another 10 minutes.
Step Seven
Finally, add the remaining green chillies and coriander leaves for garnish, and then turn off the heat. Your Hilsa Fish in Mustard Sauce is ready to be served.
