By Nandini Bhushan
Bengal is known for its rich art and culture but at the same is looked upon as a pilgrimage for food lovers. Bengali cuisine offers a perfect blend of vegetarian as well as non-vegetarian food. The secret of the flavoursome cuisine is the unique blend of sweets and spices that gives it a distinct taste. Let us bring together a few of the popular Bengali dishes.
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Ilish macher sarson bata
Hilsa or Ilish cooked with mustard and poppy seed is one of the evergreen Bengali classic fish dishes cooked frequently in almost every Bengali household. Ilish macher sarson bata is the signature dish and a comfort food that tastes best with hot steamed rice.
Ingredients
(Serving for 4)
Hilsa fish: 600 gms
Mustard seed : 3 tsp
Poppy seed: 2 tsp
Ginger paste : 3 tsp
Tomato: 1 diced
Panch phoran: 1 tsp
Turmeric powder: 1 tsp
Red chilli powder: 1 tsp
Slit green chilli: 5
Mustard oil : 3 tsp
Salt to taste
Step 1
Soak the mustard and poppy seed for some time and grind them into a smooth paste.
Step 2
Marinate the fish with turmeric powder and salt.
Step 3
Heat mustard oil in a thick bottom pan. Add panch foran and let it splutter.
Step 4
Add red chili, ginger paste and turmeric powder to this and saute for a couple of seconds. Gradually add the marinated fish along with slit green chilli.
Step 5
Add the diced tomatoes and a cup of water with salt and let it come to a boil.
Step 6
Cover and cook on a slow flame until the fish is tender and the gravy reaches the desired consistency.
Step 7
Serve with hot steamed rice.
