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Pep up your weekday blues with Ilish recipes from Bangladesh

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The minute one speaks of Noakhali, images that float before us are those of riot-hit areas, ravaged by bloodshed, rape and loot. The Noakhali genocide is what this port town of Bangladesh is synonymous to even decades later. But Noakhali on the banks of Meghna River, in the south east part of Bangladesh also has a gourmet history. Part of the Chittagong sub-division of Bangladesh, Noakhali is famous for its timeless recipes. Today we share one such recipe of Hilsa. This monsoon, many of you who remember the riverine delights of Opaar Bangla, can also treat themselves to this unique recipe from Noakhali. Try out their Pui Ilish.

Pui Ilish (Noakhali)

Ingredients

Ilish fish 8 pcs
Turmeric powder ½ tea spoon
Coriander paste 1 tea spoon
Green chillies 5-6
Pui shaak ½ kg
Chilli powder 1 tea spoon
Chopped onions 2 table spoons
Salt to taste  
Oil 1/3 cup
Water 2 cups

Ingredients for seasoning (foron)

Red chillies 3
Chopped onions 1 table spoon
Thrashed garlic 1 table spoon
Oil accordingly

Method
• Wash the pui shaak along with the stems (daata)
• Wash the pieces of fish and mix turmeric, salt and chilli powder
• Fry the chopped onions in oil along with the spices and put the shaak. Add water after cooking for sometime.
• When it comes to the steaming point, put the fish into it. The shaak will get tender as the water boils and reduces.
• Put the spices in oil and pour it on the fish which is almost cooked.

 

Mukhi Ilish (Habiganj)

Ingredients

Ilish fish 6 pieces
Mukhi kochu 250 gms
Chilli paste 2 table spoon
Turmeric paste 1 table spoon
Coriander paste 1 table spoon
Chopped onions 1 table spoon
Garlic paste ½ tea spoon
Salt to taste  
Oil ½
Water 2 cups

Method
• Wash and slice the mukhi kochu
• Fry the onions in oil and cook the masala along with it. Add some water.
• Mukhi kochu and fish together need to be cooked well in the masala and curry has to be made.
• Once the mukhi kochu is boiled and cooked, it is ready to be served.