Ilisher ullash with purti kachi ghani mustard oil

Ilisher Ullash with Purti Kachi Ghani Mustard Oil.

History and Culinary Background: Ilisher Ullash, a traditional Bengali dish, traces its roots back to the early 1900s in undivided Bengal. It was a cherished recipe in the household of the renowned poet Rabindranath Tagore, as documented by his niece, Pragyasundari Devi. This dish is a variant of the popular Ilish Bhapa (steamed hilsa), known for its minimal use of gravy, allowing the delicate flavor of the hilsa fish to shine through. A few spoonfuls of this dish with rice can transport you to the heart of Bengali cuisine, where the hilsa, also known as ilish, is revered.

Ingredients

• 8 medium or large pieces of hilsa (ilish)

• 12 tsp black mustard seeds

• 8 garlic cloves (about 1 tsp when ground)

• 4 green chilies

• 10 tsp vinegar

• 12 tsp Purti Kachi Ghani Mustard Oil

• 1 tsp turmeric powder

• Salt to taste

Preparation and Cooking Instructions

Step 1: Mustard Paste Preparation:
• Soak the mustard seeds in water with green chilies and a pinch of salt for an hour.
• Grind the soaked ingredients into a fine paste.

Step 2: Fish Preparation:
• Marinate the ilish pieces with salt for 10 minutes.
• Peel the garlic cloves and grind them into a paste using a mixer grinder or mortar and pestle.

Step 3: Mixing and Straining:
• In a bowl, combine the mustard paste and garlic paste. Add turmeric, salt to taste, and vinegar. Mix well.
• Strain the mixture through a muslin or cotton cloth to collect the liquid in a bowl, discarding the solids.

Step 4: Cooking:
• Heat a small wok and pour in the strained liquid.
• Place the hilsa pieces in the wok and drizzle with Purti Kachi Ghani Mustard Oil, ensuring the top of the fish is well-coated.
• Cook on low heat, allowing the fish to steam. Cover the wok with a lid and cook for 7-8 minutes.
• Flip the fish pieces and cook for another 5-6 minutes.

Step 5: Finishing Touch:
• Turn off the heat and let the dish rest for a couple of minutes.
• Serve hot with steaming rice.

Enjoy the Ullash!

Ilisher Ullash is a dish that celebrates the rich flavors and heritage of Bengali cuisine. The mustard paste gives the dish a sharp, pungent taste, beautifully complemented by the tender hilsa fish. This dish is not just a culinary delight but also a historical journey into the flavors that graced the tables of Bengal’s cultural elite.