Illish Fish, A Culinary Adventure in Kolkata.

 

A Culinary Adventure in Kolkata: Unveiling the Delights of Hilsa Fish Revised

Imagine this: I am exploring the vibrant streets of Kolkata, camera in hand, soaking in the sights and sounds of this bustling city. A local friend, eager to share their culture, whisks me away to a hidden gem - a "dhaba," a traditional eatery run entirely by Bengali women (Bahudees). Here, amidst the warmth of their hospitality, I encounter my first taste of Hilsa fish curry.

The aroma itself is a revelation. A symphony of mustard seeds and garlic dances in the air, enticing my senses. The first bite is pure magic. The fish, cooked to perfection, boasts a delicate flavor and a silky texture that melts in my mouth. Served with a generous portion of hot, fluffy rice, chutney, and salad, this is a culinary experience etched forever in my memory.

This heartwarming encounter wasn't my only brush with Hilsa. A lucky invitation to a family function in West Bengal brought me face-to-face with this delectable fish once again. Here, amidst a dazzling array of dishes, Hilsa took center stage, this time accompanied by the creamy indulgence of Malai Chingri (prawns in a rich gravy).

And so began my love affair with Hilsa. This prized fish, revered for its delicate flavor, silky texture, and marbled fat content, holds a special place in South Asia and the Middle East. For some, it's a sacred offering to the goddess Lakshmi, a symbol of prosperity and good fortune. Interestingly, Hilsa is a seasonal delicacy, found only in the Bay of Bengal during the rainy season when it migrates to rivers for spawning.

Hilsa is more than just a delicious meal; it's a cultural touchstone. It's the national fish of Bangladesh and the state fish of West Bengal, a symbol of honor and a culinary treasure in Bengali culture. It's the star of the Hilsa shad fishery in Bangladesh, the world's largest estuarine fishery.

But beyond its cultural significance, Hilsa offers a wealth of health benefits. It's rich in Omega-3 fatty acids, known to help ward off heart disease. While its population has dwindled due to overfishing, it remains a staple in West Bengal, Odisha, Tripura, Assam, Andhra Pradesh, and even parts of Gujarat.

Feeling inspired to try Hilsa yourself? Here's a simple recipe to get you started!

How to prepare ----

1.     Wash and cut it into middle size pieces

2.     Rub turmeric powder in the pieces leave for 15 minutes for marinate,

3.     Make a mixture with black mustard seeds, green chillis with little salt

4.     Put mustard oil into a Kadhai and boil it and after that put Mangraila, turmeric powder red chillis powder to prepare masalas.

5.      And after frying the masalas put the marinated pieces of the fish into it,

6.     Cook for 2 minutes with the lid on

7.     Put mustard paste and grinded masala into it and stir slowly.

8.     Again, cover it for two minutes,

9.     Remove the cover and put raw mustard oil over the cooked fishes. 

10. Stir for two minutes and switch off the burner and remove the prepared fishes and serve with hot boiled rice or roti.

So, the next time you find yourself in Kolkata, or anywhere Hilsa graces the menu, don't miss the opportunity to experience this culinary treasure. It's a taste that will stay with you long after the last bite.

Picture of a fish seller displays Illish to the customers.

Text and Photo by—Ashok Karan,

Ashokkaran.blogspot.com

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