Today’s recipe is Kachkola Ilish | Hilsa with plantain. Hilsa being my favourite, I yearn for rainy season all throughout the year. And when it’s finally arrived, we all enjoy Hilsa in most of the meals. Rice and Hilsa… that’s it! It being commonly served in meals mostly during monsoons, Hilsa recipe again needs variations. And bengalis being great foodies are compelled to experiment a lot of ways to cook it, to change that taste. Though Ilish paturi, Ilish bhapa, Doi ilish, Shorshe ilish are some wonderful bengali delicacy, you can never go wrong with plain and simple recipes of Hilsa. Then again the most simple recipe ‘ fried ilish’ with steamed rice, that’s my all time favourite. In bengali households, the man or korta of the house goes to the market just like that, reading the newspaper “Aj bajar e bhalo ilish utheche”…. and suddenly he returns back home with a Hilsa. The ‘lady’ or kortri of the house, in a jiffy to serve Hilsa in its best taste, invariably goes with the simpler recipes like fried Hilsa, kalo jeera ilish.
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- 3 Hilsa piece
- 1 raw banana or plantain – cut into 8 – 10 pieces
- 1/2 tsp turmeric powder
- 1/2 tsp kalojeera
- Mustard oil
- 5 – 6 green chillies
- Marinate ilish with turmeric and salt. Keep for 10 minutes
- Meanwhile cut plantain or kachkola into pieces
- Heat mustard oil to fry the fishes on both sides well. Keep fish aside
- In the same oil add kachkola or plantain. Fry them and keep aside
- In the oil, add kalojeera and after 30 seconds add the green chillies
- After 30 seconds add 2 cups water and bring it to boil
- Now drop in fried fish and plantain into the ‘jhol’ in Woking and simmer for some 7 – 10 minutes or till plantain is cooked
- Serve hot with steamed rice
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