Sliced Hilsa Fish Fried in Curry Condiments
Marinated hilsa fish slices rubbed with aromatic spices and fried until golden brown. A traditional Bengali preparation that highlights the delicate flavor of hilsa with mustard oil and curry spices.
Ingredients
- 1 whole fish (about 2 lbs) Hilsa fish, cleaned and sliced (Slice as you would for curry - into 1-inch thick steaks)
- 2 teaspoons Onions, ground to paste (Finely ground or grated)
- 1 teaspoon Red chili powder (Adjust to taste)
- 2 teaspoons Salt (Divided - some for washing, rest for marinade)
- 0.5 teaspoon Ground turmeric
- 0.25 teaspoon Garlic, ground to paste (Finely ground or grated)
- 2 tablespoons Mustard oil (1 chittack equals approximately 2 tablespoons)
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Instructions
- 1Slice the hilsa fish into 1-inch thick steaks. Thoroughly clean and wash the fish slices with salt, rubbing gently to remove any impurities. Rinse well with cold water and pat dry with paper towels.
- 2In a small bowl, combine the ground onions, ground chilies, remaining salt, ground turmeric, and ground garlic. Mix well to form a paste.
- 3Rub the spice paste thoroughly into all sides of each fish slice, ensuring even coverage. Place the marinated fish slices in a dish and allow them to marinate for at least 1 hour at room temperature, or refrigerate for up to 2 hours for deeper flavor.
- 4Heat the mustard oil in a large frying pan or skillet over medium-high heat until it begins to shimmer and smoke slightly. Reduce heat to medium.
- 5Carefully place the marinated fish slices in the hot oil, working in batches if necessary to avoid overcrowding. Fry for 4-5 minutes on each side until the fish is cooked through and develops a very light, bright brown crust. Handle gently as hilsa is delicate and can break easily.
- 6Remove the fried fish slices from the pan and drain briefly on paper towels to remove excess oil. Serve immediately while hot with steamed rice and lemon wedges.
