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We hope you got insight from reading it, now let’s go back to hilsa fish cooked with aubergine in a mustard gravy recipe. You can have hilsa fish cooked with aubergine in a mustard gravy using 6 ingredients and 6 steps. Here is how you achieve it.
The ingredients needed to cook Hilsa fish cooked with aubergine in a mustard gravy:
- Provide As required Hilsa fish except the head and the tail pieces
- Prepare 2-3 Aubergine preferably the long and thin ones
- Provide 2 tablespoon mustard seed paste
- You need As required Mustard oil to shallow fry the fish and cook the gravy
- Provide 1 teaspoon turmeric
- Take To taste Salt
Instructions to make Hilsa fish cooked with aubergine in a mustard gravy:
- Wash and keep the ilish fish mixed with turmeric and salt.
- Take a pan or wok and add some mustard oil. - Once the oil heats up, fry the ilish. Now this fish doesn't need to be fried at all. You can use it raw in the gravy and it gets cooked. Also tastes better when used raw in the dishes. However I had very very lightly fried both sides for not even a minute to give a little colour to it.
- Prepare a paste of mustard seeds with green chilli.
- Use the same oil that was used to shallow fry the fishes. Cut few aubergine in long cylinder shapes and sautee them until they turn soft. You may sprinkle a little salt. Once done, keep them aside.
- In the same oil, add few nigella seeds and slit green chilli,sautee for a minute and add water with some turmeric.
- Now add the fried aubergine. Bring the curry to a boil. Add the mustard paste and give a stir. Adjust the seasoning and the consistency of the curry. Finally add the fried ilish and allow it to cook on flame for some 5minutes.Do not cook the gravy for a longer time once the mustard paste is added. We want to retain the hotness of the mustard in the gravy. The curry here is very mild and the gravy is a little of watery consistency. The fish adds a nice aroma and taste to it.
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