Delectable Delights: Mastering the Art of Making Hilsa Bengali Fish.

Hilsa, also known as Ilish, is a popular and delicious fish in Bengali cuisine. It's often prepared using traditional Bengali cooking methods to bring out its unique flavor. Here's a step-by-step method of making Hilsa Bengali-style:

Ingredients:

4-6 pieces of fresh Hilsa fish

2 medium-sized onions, finely sliced

2-3 green chilies, slit lengthwise

2-3 tablespoons mustard oil (traditionally used for authentic flavor)

1 tablespoon mustard paste (made from ground mustard seeds and water)

1 teaspoon turmeric powder

1 teaspoon red chili powder (adjust according to your spice preference)

1 teaspoon cumin powder

1 teaspoon coriander powder

Salt to taste

1/2 cup water

A few sprigs of fresh coriander leaves for garnishing. 

Instructions:

*Clean the Hilsa fish: Wash the fish pieces thoroughly under running water and remove any scales and impurities. Pat them dry with a kitchen towel and make a few slits on each piece for better flavor absorption during cooking.

*Marinate the fish: In a mixing bowl, combine half of the turmeric powder, half of the red chili powder, and some salt. Rub this mixture all over the fish pieces, including the slits, and let them marinate for about 15-20 minutes.

*Prepare mustard paste: In a small bowl, mix ground mustard seeds with water to make a smooth paste. This paste is essential for the authentic Bengali flavor of the dish.

*Heat mustard oil: In a frying pan or shallow pot, heat the mustard oil until it starts to smoke slightly. Be careful not to overheat the oil, as mustard oil has a low smoke point. Once the oil is heated, reduce the flame to medium.

*Fry the fish: Gently place the marinated fish pieces in the hot oil and fry them on both sides until they turn golden brown. Take care not to overcrowd the pan; you may need to fry the fish in batches.

*Set aside the fried fish: Once the fish pieces are fried, remove them from the pan and set them aside on a plate.

*Sauté the onions and green chilies: In the same pan, add the sliced onions and green chilies. Sauté them until the onions turn translucent and slightly golden.

*Add spices: Now, add the remaining turmeric powder, red chili powder, cumin powder, and coriander powder to the onions. Mix well and cook for a couple of minutes until the spices are aromatic.

*Add mustard paste and water: Lower the heat and add the prepared mustard paste to the pan. Stir well to combine it with the onion-spice mixture. Pour in 1/2 cup of water to create a gravy-like consistency.

*Cook the fish in the gravy: Carefully place the fried fish pieces back into the pan, ensuring they are covered with the mustard-onion gravy. Cover the pan with a lid and let it simmer on low heat for about 8-10 minutes to allow the flavors to meld together.

*Adjust seasoning: Check the seasoning and adjust salt and spices according to your taste preference. If needed, add a splash of water to adjust the gravy thickness.

*Garnish and serve: Once the fish is cooked and the gravy reaches the desired consistency, turn off the heat. Garnish with freshly chopped coriander leaves. Serve the Hilsa Bengali Fish hot with steamed rice for a traditional and delightful Bengali meal.

Enjoy the rich and aromatic flavors of this classic Bengali Hilsa fish preparation!