Bengali Style Hilsa Fish in Poppy Seeds & Yogurt Curry Recipe
Embark on a culinary journey with this exquisite Bengali Style Hilsa Fish in Poppy Seeds & Yogurt Curry, a traditional dish that encapsulates the essence of Bengali flavors. This recipe combines the rich, buttery texture of hilsa fish with the nutty aroma of poppy seeds and the creamy tang of yogurt, resulting in a comforting curry that pairs perfectly with steamed rice or flatbreads. Ideal for a wholesome lunch or a special dinner, this dish is a true celebration of Bengali cuisine.
Ingredients
| Ingredient | Quantity |
|---|---|
| Hilsa Fish | 500 grams |
| Mustard Oil | 3 tablespoons |
| Kalonji (Onion Nigella Seeds) | 1/4 teaspoon |
| Red Chilli Powder | 1/2 tablespoon |
| Turmeric Powder (Haldi) | 1/2 teaspoon |
| Curd (Dahi/Yogurt) | 3 tablespoons |
| Water | 1/2 cup |
| Poppy Seeds (ground) | 1/2 tablespoon |
| Kasundi Mustard Sauce | 1/2 tablespoon |
| Green Chillies (slit) | 5 (adjust to taste) |
| Salt | To taste |
Nutritional Information (per serving)
| Nutrient | Amount |
|---|---|
| Calories | 350 kcal |
| Protein | 25 g |
| Carbohydrates | 5 g |
| Fat | 27 g |
| Fiber | 1 g |
Preparation Time
| Time Component | Duration |
|---|---|
| Preparation Time | 20 minutes |
| Cooking Time | 20 minutes |
| Total Time | 40 minutes |
Servings
| Servings | 3 |
|---|
Instructions
To create this delightful Bengali Style Hilsa Fish in Poppy Seeds & Yogurt Curry, follow these detailed steps:
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Preparation of Fish: Using a sharp knife, cut the hilsa fish into thick slices and clean them thoroughly under cold water to remove any impurities. Marinate the fish pieces with salt in a mixing bowl and allow them to rest, covered, for about ten minutes.
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Making the Poppy Seeds and Mustard Paste: While the fish is marinating, prepare the poppy seeds paste and mustard paste. In a blender or mixer, combine the ground poppy seeds and yellow mustard seeds with one to two tablespoons of water, blending until smooth and creamy. Set this mixture aside.
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Creating the Spice Mixture: In another mixing bowl, combine the red chilli powder, turmeric powder, yogurt, the poppy seeds paste, kasundi mustard sauce, and half a cup of water. Mix well to form a smooth, thick paste.
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Tempering the Spices: In a kadai (wok), heat the mustard oil over low flame. Once hot, add the slit green chillies and kalonji (nigella seeds) for tempering. Sauté for about a minute, stirring frequently, until the seeds begin to crackle and release their aroma.
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Cooking the Fish: Place the marinated hilsa fish pieces carefully into a cast iron frying or grilling pan over medium-low heat. Pour the prepared sauce mixture over the fish, ensuring it is well coated and the sauce covers the bottom of the pan.
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Simmering: Cover the pan with a lid and cook for approximately 10 minutes. This gentle steaming process will allow the fish to absorb the flavors of the spices and ensure it cooks through without becoming tough.
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Final Adjustments: After 10 minutes, check the salt level and adjust it according to your taste preferences. Also, verify that the fish is tender and fully cooked.
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Serving: Once cooked to perfection, turn off the heat. Serve your Bengali Style Hilsa Fish in Poppy Seeds & Yogurt Curry hot, alongside fragrant steamed rice for a delightful meal. For a complete Bengali experience, consider pairing it with Bengali Posto Porota, Bengali Style Cholar Dal, and Bengali Bhog Khichuri.
Enjoy this traditional Bengali delicacy, where the flavors of the hilsa fish harmoniously blend with the nutty poppy seeds and creamy yogurt, promising a satisfying and unforgettable dining experience.
