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Ilish bhaja
Fried hilsa fish
ইলিশ ভাজা: hilsa steaks rubbed with turmeric and fried in mustard oil
Breakfast on Pohela Boishakh in Dhaka means panta bhat, rice soaked overnight in water, eaten under the trees at Ramna with crisp fried hilsa, raw onion and green chilli. Ilish bhaja is the simplest way to cook Bangladesh's national fish: steaks rubbed only with turmeric and salt and fried in mustard oil until the edges crisp and the rich, oily flesh turns soft and sweet. The oil left in the pan, perfumed with the fish, is poured over rice and is half the pleasure. The common mistake is turning the steaks too soon, which tears the delicate skin; leave them until they release from the pan by themselves. The fish is done when the flesh is opaque right through and flakes away from the central bone. Chef's tip: hilsa is full of fine bones, so eat it slowly with your fingers and warn guests who have not tried it before.
- Total time
- 30 min
- Difficulty
- easy
- Serves
- 4
Ingredients
For the fish
- 1 ⅓ lb hilsa steaksabout 8 steaks, 2 cm thick
- 1 tsp ground turmeric
- 1 tsp salt
- ½ tsp red chilli powder (optional)
- ½ cup mustard oil
- 4 green chilliesslit
To serve
- 1 ⅓ lb panta bhat (cooked rice soaked overnight in water) or hot rice (optional)
- 1 red onion (optional)sliced
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Method
0/7 doneStep 1: Rinse 1 ⅓ lb hilsa steaks gently under cold water without scrubbing, and pat dry with kitchen paper.
3 minStep 2: Rub the steaks all over with 1 tsp ground turmeric, 1 tsp salt and ½ tsp red chilli powder. Cover and leave in the fridge for 10 minutes.
10 minStep 3: Heat ½ cup mustard oil in a wide frying pan over a high heat until it just starts to smoke, then lower the heat to medium and let it settle for 30 seconds. This takes away the raw sharpness of the oil.
2 minStep 4: Slide in the steaks in a single layer, frying in two batches if needed. Fry for 3–4 minutes without moving them, until the underside is golden and they come away from the pan easily.
4 minStep 5: Turn carefully and fry the other side for 3–4 minutes until golden, the flesh is opaque all the way through and flakes from the bone with a fork. Lift out onto a plate.
4 minStep 6: Fry 4 green chillies in the same oil for 30 seconds until blistered.
1 minStep 7: Serve the fish with the chillies, 1 ⅓ lb panta bhat (cooked rice soaked overnight in water) or hot rice or hot rice, 1 red onion and a spoonful of the hilsa-flavoured oil from the pan over the rice.
Nutrition per serving
- Calories
- 420 kcal
- Protein
- 30 g
- Carbs
- 2 g
- Fat
- 33 g
- Fibre
- 1 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does ilish bhaja take?
- About 30 minutes in total: 15 minutes to prepare and 15 minutes to cook.
- How many people does it serve?
- 4 as written. Change the servings above the ingredients and every amount scales to match.
- Is it gluten free?
- Yes, as written. Check the labels on stock, sauces and spice mixes, which sometimes contain gluten.
- What can I use instead of ground turmeric?
- Leave it out (it mostly adds colour).
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