TREASURES FROM WATER
While growing up, I was made aware of a famous Bengali proverb describing Bengal as a land where there is always rice in the house and fish in the pond. This saying has lasted with time, more so when it comes to fish. The sight of a shining, silvery Hilsa is a treat to every Bengali eye. Added to it is the abundance of saltwater fish from the Bay of Bengal. I have a pond in my garden house. I am growing popular Bengali varieties of fish. Nothing can give me bigger pleasure than cooking with fresh fish from my own pond.
SPICY STEAMED ROYAL HILSA
মশলাদার রাজকীয় ভাপা ইলিশ
SERVES
4
PREPARATION
10Mins
STEAMING
15 Mins
2 tablespoons coriander root, paste
1 ½ tablespoons garlic, minced
1 tablespoon white birds’ eye chilli, minced
1 tablespoon red spur chilli, thinly sliced
500 g hilsa pieces
1 tablespoon fish sauce
1 tablespoon palm sugar
2 tablespoons tamarind juice
২ টেবিল চামচ ধনেনেপাতার গুঁড়িড়ি, বাটা
1½ টেবিল চামচ রসুন, কিমা
১ টেবিল চামচ সাদা বার্ডস আই চিলি, কিমা
১ টেবিল চামচ লাল শিমলা মরিচচ, কুঁচি
500 g hilsa pieces
১ টেবিল চামচ ফিশ sauce
১ টেবিল চামচচ pam sugar
2 tablespoons tamarind juice
DETAILS :
MAKE a fine paste with coriander root, garlic, birds’ eye chilli, and spur chilli.
WASH the fish and drain. Marinate the fish with the chilli paste for 2 hours.
HEAT water in a steamer. Arrange the marinated fish in a tray and pour the sauce mixture. Cover and steam for 15 minutes on high heat. Taste and adjust the seasoning. Serve with steamed rice.
