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Anarosh Ilish

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 !!!
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Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Course: Main Course
Cuisine: Bangladeshi
Ingredients Method

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

Method
 

  1. Blend half the pineapple cubes in an electric blender, strain, keep the juice aside.
  2. Dissolve the turmeric powder, red chili powder, fennel powder and ginger paste in a little water, keep aside.
  3. Marinate the fish with a little turmeric and salt, keep aside.
  4. Heat oil in a pan, shallow fry the fish, keep aside. (If the fish is very fresh, do not bother frying it.)
  5. To the same oil, add the crushed cardamom, fennel seeds, bay leaves and green chillies, allow the spices to splutter.
  6. Add the spice paste, saute for a couple of minutes till oil starts to release from the masala.
  7. Lower the flame, gently pour in the pineapple juice, throw in the remaining pineapple cubes, cook for 3-4 minutes.
  8. 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.
  9. Adjust seasonings. Serve hot with rice.