Doi ilish (Hilsa in curd)

Doi ilish (Hilsa in curd) -

Hilsa or Ilish is a signature fish for the Bengali and also the Bangladeshis. This is a very easy preparation of Ilish that tastes just out of the world. Best served with white steamed rice.

Ingredients:

Hilsa fish (big size laterally sized equally)
Black cumin, a pinch
1 tsp - turmeric powder
Mustard oil
3-4 - green chilli
200g - curd (unsalted)
Salt to taste

Method:

Clean the fish and cut into equal pieces starting from the head side.
Care should be taken while cleaning, that the bile duct should not be tampered with.
Else it will give the entire fish a very bitter taste.
Expert fishermen/vendors can successfully chop the fish into equal pieces without tampering the bile duct.
Clean the fish and marinate with salt and turmeric powder.
Heat oil in a container.
Take the delicate fish and carefully release them in the heated oil.
Hilsa being a very soft fish, care should be taken that the fish should not break in between.
After releasing slowly, cook it for about 1 minute on both sides of the fish.
Hilsa fish should always be deep fried but should not wait for the color to change to brownish as it has its own beautiful color.
Remove the pieces and keep aside.
Dash a little kalo jeera(black cumin) seed in the oil and fry for about 1 min till a nice smell emits out.
Take the pot of curd and beat it well with the help of a spoon or whipper.
Pour the entire curd into the oil.
You will hear a crackling sound till the curd settles down in the oil.
Use a spatula to make an even mixture with the curd.
Add chillies sliced from the middle and salt to it.
Add the fish to it.
Allow to cook for about 1 minute and then put off the gas.
Remove the entire content in a nice serving bowl.
Serve your guests hilsa fish along with basmati rice.