Enjoy Hilsa delight ,says Paoli - Recipe

There is a saying in Bengali, “Je randhe, se chul o bandhe,” i.e. who cooks, can do other things with equal ease.  This saying exactly fits to Paoli, who is not only a good cook but also a talented actress.

“Cooking is an art that you keep an experimenting and innovating.  It’s my greatest stress-buster.  I love to spend hours in the kitchen cooking delicious dishes for my family and friends. Nothing gives me more happiness than seeing that twinkle in their eyes after they have tasted the dishes, Paoli said, adding that it’s a family tradition to have a simple lunch on Nabami. 

 “The whole family meets up at my membabari on Nabami for lunch.  And since it’s a get-together, the stress is on adda, not food.  Hence, the menu is simple and easy-to-cook- Ilish macher jhol with rice, vegetables and raita. The Jhol is my great grandmother’s recipe and takes just 15 minutes to make.  It has remained the same for good knows how many years! After didun and ma, the onus of cooking is on me now.  After lunch, we have a long adda and set out in the evening to hop pandals.  This usually lasts the whole night.  Early on Dashami morning, we visit Dakshineshwar.”

Ingredients:

Hilsa (Ilish): 4-6 pieces

Mustard Oil: 4 tbsp

Nigella (Kalo jeera):1/2 tsp

Green chili: 3

Turmeric Powder:  1.5 tsp

Salt to taste

Equal portions of raw banana (Kancha Kola), Pumpkin, brinjal and cut drum sticks.

Preparation:

Wash the fish well, put in a bowl and marinate with 1 tsp turmeric powder and sale.  Slice the Kancha Kola, pumpkin, brinjals; drum stick, and other veggies (optional) into approximately 2-inch-long pieces.  Heat the oil, sauté the fish and keep aside.  Put the cut veggies into a pan and toss for minutes, add the Kalo jeera and fry.   Mix turmeric powder in two tablespoons of water and keep ready.  As the jeera seeds start popping, pour in the turmeric paste and add the chilies (slit them if you like to curry to be hot), and pour in one-and-a-half, gently add the fried Hilsa and cook for two more minutes.  Serve with rice.

pic courtesy:https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiFTfvcW60sJkKuRgSyMxlIioDKfa7wJ0Q-GCZiSvwClHzDSyqKDqmnxRWAPl55ZvRQBihZ_JrE8fRePEGKmrV94_Ob902ev39asU0htaC-BBGTFGYaZT6dgPPz6miqw4sR05XTkJMSv8eV/s1600/017+(3).JPG