Anarosh Ilish (Hilsa with Pineapple)
Anarosh Ilish. An East Bengal delicacy. Gorgeous Ilish. Farm-fresh pineapple, a sublime sweet delicately balanced by a crisp tart. The warmth of ginger. The heady aroma of fennel seeds.
This indeed is food heaven !!!
Ingredients
- 4 pieces Ilish or hilsa
- 1 small semi ripe pineapple peeled and cut into medium cubes
- 1-2 green cardamom
- 1-2 bay leaves
- 1/4 tsp fennel seeds
- 1 tsp turmeric powder
- 1/2 tsp red chilli powder
- 3-4 green chilies slit
- 1 tsp ginger paste
- 1 tbsp fennel powder freshly ground
- 4 tbsp mustard oil
- salt to taste
Instructions
- Blend half the pineapple cubes in an electric blender, strain, keep the juice aside.
- Dissolve the turmeric powder, red chili powder, fennel powder and ginger paste in a little water, keep aside.
- Marinate the fish with a little turmeric and salt, keep aside.
- Heat oil in a pan, shallow fry the fish, keep aside. (If the fish is very fresh, do not bother frying it.)
- To the same oil, add the crushed cardamom, fennel seeds, bay leaves and green chillies, allow the spices to splutter.
- Add the spice paste, saute for a couple of minutes till oil starts to release from the masala.
- Lower the flame, gently pour in the pineapple juice, throw in the remaining pineapple cubes, cook for 3-4 minutes.
- Add 1/2 a cup of warm water, gently place the fish in the curry. Add some more ginger paste and/or fennel powder if needed. Cook for a further 3-4 minutes.
- Adjust seasonings. Serve hot with rice.