Smoked Hilsa

Makes A Rich And Aromatic Ilish Fish Recipe To Try At Home

The preparation of smoked hilsa highlights the unique taste of hilsa fish, which has a rich flavour and smooth, oily texture. First, the hilsa is marinated in a mixture of mustard paste, ginger paste, turmeric paste, green chilli paste, and cumin powder, which helps the seasoning adhere to the fish's surface and impart flavour. The short cooking time helps the fish remain moist and tender. The most distinctive feature of the hilsa recipe is smoking the hilsa. In this stage, a small piece of charcoal is placed in a heat-resistant bowl inside the cooked fish dish, which is covered with some ghee and a lid so that the smoke circulates around the fish. It is important that the smoking is brief, as hilsa fish has a delicate taste, which may be ruined by excessive use of smoking. This recipe is best when eaten hot with plain boiled rice. The fish becomes the dominant flavour in the dish thanks to the mustard coating and smoky flavour. Fish called hilsa is filled with tiny bones and should be treated with care when making the dish. The result is a flaky texture with a strong mustard flavour complemented by the smoky aroma.