Cooking

Despite being loved for its rich flavour and soft texture, hilsa often comes with the challenge of numerous tiny bones. But that should not stop food enthusiasts from experimenting with this iconic fish. With a little patience while removing the bones, hilsa can be turned into a mouth-watering shredded dish that goes perfectly with plain hot rice.

For this recipe, it is best to choose a large hilsa, especially the belly pieces, as they are considered more flavourful and comparatively easier to handle. The ingredients required include five pieces of hilsa, one finely chopped onion, ginger-garlic paste, green chillies, red chillies, salt, turmeric powder and dry chilli powder.

The preparation begins by lightly frying the hilsa pieces in a small amount of oil. Keeping the pan covered while frying helps retain the softness of the fish. Once the pieces are cooked, the bones need to be carefully removed and the fish should be separated into small flakes.

The remaining oil in the pan, enriched with the flavour of fried hilsa, is then used to prepare the masala. Thinly sliced onions are fried until slightly golden, followed by ginger-garlic paste and slit green chillies. After adding turmeric, chilli powder and salt, a little water is mixed in to help the spices cook evenly.

When the masala becomes aromatic and starts releasing oil, the shredded hilsa is added and cooked for a few more minutes. The fish should absorb the flavours of the spices while maintaining a slightly moist texture.

The final result is a spicy, aromatic and comforting hilsa jhuri that brings together the richness of hilsa and the simplicity of a traditional Bengali preparation. Served with hot steamed rice, this unique recipe can make a perfect addition to a monsoon meal.