Sylhet’s Traditional Light Hilsa Curry

Collected Photo

Ingredients:

• Hilsa fish- 6 pieces
• Eggplant- 1 medium, cut into thin, long pieces
• Chopped onion- ½ cup
• Green chillies- 5-6, slit
• Turmeric powder- ½ tsp

• Salt to taste
• Mustard oil- 3 tbsps
• Water- 3 cups

Method:

1. Wash the hilsa pieces and rub them with salt and a little turmeric. Set aside for 10 minutes.
2. Heat mustard oil in a pan and lightly sauté the chopped onion. Do not brown the onions.
3. Add the eggplant, green chillies, turmeric and salt. Stir for a minute, then add 3 cups of water.
4. Once the water comes to a boil, gently add the hilsa pieces.
5. Cover and cook over medium heat for 8-10 minutes. Do not turn the fish, as the pieces may break apart.
6. Remove from the heat while the gravy is still light and thin. Drizzle a little raw mustard oil over the top and serve with hot steamed rice.

Tip: No chilli powder, garlic or cumin is used in this recipe. That simplicity is what makes it special.