Ilish or hilsha shad is one of favorite fish of Bengal during the monsoon. Every year the price of ilish hike up but you will not find a single Bengali who will not make a dish of ilish during monsoon . There are lots and lots traditional dishes but today I just make little twist to a very common mustard ilish or sorshe ilish dish using tomato cheese and roasted powder. The cheesy tomato with the mild roasted flavor make this dish truly drool worth. Enjoy Tomato cheesy ilish.
Preparation time :15 minuted Cooking time : 20 minutes Serves: 4 Ingredients: 4 big steak size pieces of ilish ( hilsha shad ) 1 tomato skin and seed less chopped 1tbsp poppy seed paste 1 tbsp mustard paste 1 tsp green chilly paste or to taste ¼ tsp red chilly paste ½ tsp turmeric powder 3 to 4 whole green red chilly 1 cheese cube grated ¼ tsp kalojeera/kalonji /nigella ¼ cup mustard oil salt to taste For roasted powder 1 tsp kalojeera / kalonji/nigella ½ tsp whole jeera/ cumin Roast both and then make a fine powder
Methods of Cooking :Marinate the fish with salt and little turmeric. Now heat oil in a pan . Then add whole kalonji . As the seed start to splutter then add chopped tomato with salt , rest of the turmeric powder, red chilly powder. Fry till the tomato is well mashed and pulpy. Then add mustard paste, poppy seed paste and green chilly paste. Stir for a minutes. Then add the fish. Mix with the fried masala. Add 1 ½ cup water. Cover and cook for 5 to 8 minutes till the fish is well cooked. Ilish don’t need too much time to cook so make sure you don’t over cook them. Then make the flame high and add grated cheese and a little more than ¼ tsp of the roasted powder don’t use too much of it or the gravy will turn bitter.(You can store this flavorful powder and used in any simple veg or paneer curry it will add great taste.) Mix well and then put off the flame. Cover and give 5 minute standing time. Serve with hot steamed rice. Enjoy delicious tomato cheesy ilish.