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Bengali Recipe
Fish- Hilsa/Elish
A Bengali meal without a fish dish is incomplete.Fishes are prepared in the most nutritious as well as delicious way to complement any daily Bengali meal or occasion. There are some innovative fish recipes
to bring variation in your meals and parties.
 
Kochu Elish( Colacassia with Hilsa Fish)
Ingredients:
Hilsa head cut into 2 pieces, Cola cassia stems cut into pieces and boiled(Kochu saag)- 3 bunches, Grated Coconut- 1/2, chopped Green Chilies- 1tlbs, Mustard oil- 50gms. Coriander powder- 2 tsp, Red chili powder- 1 tsp, Salt according to taste, A pinch of Sugar, Cumin seeds, Bay leaves- 2

Steps:
Wash the fish head. Add salt and turmeric. Heat oil in pan and fry. Remove from oil. Fry in the same oil cumin seeds, bay leaves and sugar. Paste the boiled Cola cassia stems and add it to the pan. Stir well and add the coconut, green chilies, chili powder, corriander powder and salt. Stir well and add the fried fish head. Cook for sometime until it is dry and break the fish head with the stirring spoon. Remove from fire.
Elisher Tak
Ingredients:
Hilsa head and the tail- 500gms., Tamarind- 1/2 cup,
Sugar- 100gms. Gur (Molasses)-250gms., Mustard seeds- 1/2 tsp.,
Red dry chilli-1 Mustard oil-1tlbs.
 
Steps:
Wash the fish pieces. Apply salt and a pinch of turmeric. Heat oil in a pan and add the mustard seeds and the chili and then fry the fish pieces. Add water in the pan. To it add tamarind, sugar and molasses. Remove from heat and cool and serve.
 
More Fish
 
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