Thursday, August 12, 2010


(Serves 6-8)

The pumpkin in this recipe is optional, but I recommend you to try it. This adds a little sweetness to the dish and helps bring out the flavour of the hilsa even better. The flour helps thicken the gravy and adds a lot of richness to it. Some people like to fry hilsa before adding it to the gravy. But because hilsa cooks so fast I like to cook it in the gravy itself. This way the flavour of the fish is infused in the gravy. So you can go ahead and fry the fish in some mustard oil if you like, but make sure you use the leftover oil from frying for the gravy.


  • Hilsa cut into thick 1 inch slice: 8 slices
  • Egg plant: 1 medium
  • Pumpkin: cubed 1 cup
  • Green chillies: 4 slit
  • Onion seeds: ½ teaspoon
  • Turmeric powder: ½ teaspoon
  • Salt: to taste
  • Mustard oil: 4 tablespoons
  • Flour: 1 teaspoon

Cut the eggplant longitudinally into 8 to 10 pieces and rub the pieces with a pinch of turmeric.  Heat mustard oil in a pan till smoking hot. Temper with onion seeds and add the eggplant and pumpkin. Immediately reduce heat and cook over medium heat till the vegetables are tender. Add green chillies, the remaining turmeric powder and salt. Add one cup of water and bring it to a boil. You may increase the heat at this point. Drop the washed hilsa pieces and cook covered till the gravy gives out oil. Add the flour dissolved in some water and stir. Cook for two minutes and turn off heat. Serve with steamed rice. 
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