ILISH SHUKTO! THE JOURNEY FROM DEBJANIR RANNAGHAR TO TAJ BENGAL'S KITCHEN



Nutrition Information
  • Serves: 5 People
  • Serving size: 100g
  • Calories: 384
  • Fat: 9.8g
  • Saturated fat: 2.9g
  • Carbohydrates: 49.3g
  • Sugar: 16.9g
  • Sodium: 808mg
  • Fiber: 7.8g
  • Protein: 25.9g
  • Cholesterol: 52mg
Recipe type: Side Dish
Cuisine: Bengali
Prep time:  15 mins
Cook time:  20 mins
Total time:  35 mins

INGREDIENTS

·         Hilsa Fish/ Ilish Mach: 4 Pieces (including of the fish head and Tail)
Vegetables:
·         Bitter gourd: 2
·         Potato: 3
·         Plantain: 1
·         Sweet potato: 1
·         Drumstick: 1
·         Eggplant: 1
Spices:
·         Panch phoron (whole): 1 Tsp.
·         Panch phoron (powder): 1 Tsp.
·         Randhuni/ Celery Seed: 1 Tsp.
·         Bay leaf: 2
·         Turmeric Powder: 1 Tsp.
·         Mustard paste: 1 Tbsp.
·         Ginger paste: 1 Tbsp.
·         Poppy seed paste: 1 Tbsp.
·         Sugar: 1 Tbsp.
·         Salt: to taste
Other:
·         Mustard oil: 3 Tbsp.
·         Milk: 150 ml.
·         Ghee: 1 Tbsp.

g

INSTRUCTIONS

1.      Marinate Hilsa chunks (head, tail, and pieces) with salt and half of the turmeric powder and then to leave for 10 mins.
2.      Cut the veggies into long strips after peeling the skin (potato, plantain, sweet potato, drumstick).
3.      Cut the bitter gourd and eggplant with the skin on. These two need to be marinated with salt and turmeric powder.
4.      Heat mustard oil in a deep bottom pan.
5.      Shallow fry fish chunks from both the side. 30 seconds from both sides is enough.
6.      Fry Head and tail for extra time till those are properly fried.
7.      Now shallow fry the veggies one by one. Potato, sweet potato, and Plantain require extra frying time.
8.      Temper remaining oil with 2 bay leaf, whole 5 spices aka Panch Foron and Radhuni.
9.      Now add ginger paste followed by mustard paste and poppy seed paste.
10.     Cook for a minute or two by adding 1 Tbsp. of Water.
11.     Add Salt and Sugar and give a thorough mix.
12.     Now to add 1 tsp of powdered 5 spices, and cook for a minute or two.
13.     Add milk and 3 Cups of water and bring it to boil upon adding salt and sugar.
14.     Finally to add fried Potato, Sweet Potato, and Plantain and cook until those soften.
15.     Add Drumstick, Fried Eggplant and Fried Bitter gourd followed by the fried fish chunks.
16.     Cook on low flame for 5-7 minutes by covering the pan with a lid.
17.     If required add some more water.
18.     Once done add Ghee and switch the flame off after mixing it.
NOTES

You may cook Ilish Shukto without using the Head and tail, however, these two enhance the flavor.
Bitter Gourd balances the flavor obviously is optional.
Turmeric powder, needless to say, is optional.
Ghee and milk are optional as well if you are planning to cook a low calorie and flat version of the dish.

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