Pui Shak Diye Ilish (Hilsha With Pui Leaves)

Serves four to five people.

Ingredients:

• Hilsha fish - 4 to 5 pieces (including head pieces)
• Pui shak (also known as Malabar Spinach, Basella Alba etc) - 500gm
• Chopped onion - 4 tablespoons
• Ground turmeric - ½ teaspoon
• Chili powder - 1 teaspoon
• Garlic paste - 1 teaspoon
• Sliced green chili - 4 to 5
• Salt - as needed
  
• Oil - 4 tablespoons
  

Preparation:

• Clean the fish pieces in water and dry.
• Cut the pui leaves and stems into small pieces. Clean and keep aside to dry.

• Add oil in a pan and mix thoroughly with the onion, garlic, turmeric, chili powder and salt.
• Marinate the fish with this mixture.
• Add 2 to 3 tablespoons of water and turn on the heat.

• Once the water starts boiling, stir in the pui stems (not leaves) only.
• Keep covered for 2 to 3 minutes.
• Now add in the pui shak (leaves) and stir some more.
• After another 3 to 4 minutes, turn over the pui shak and mix in the green chili.
• Keep over low heat.

• Cook until the fish and pui shak are soft, and the gravy is thickened.
• Serve hot with rice.

Ilish Bhuna (Hilsha Curry)

Serves three to four people.

Ingredients:

• Hilsha fish - 7 to 8 pieces
• Finely chopped onion - 1 cup
• Ground turmeric - 1 teaspoon
• Chili powder - 1 teaspoon
• Sliced green chili - 4 to 5
• Salt - as needed
  
• Oil - ½ cup
  

Preparation:

• Clean the fish pieces in water and drain it all out.
• Marinate the fish with turmeric, chili powder and salt. Keep aside.

• Heat oil in a pan and brown the onion.
• Add ½ cup of water.
• Once the water starts boiling, add in the fish pieces and stir gently.
• Mix in the green chili and keep covered.

• After 2 to 3 minutes, turn the fist pieces over.
• Keep covered over low heat.
• Turn off the heat once the water starts drying up and the gravy thickens slightly
• Serve hot.

Ilish Polao (Hilsha Rice Polao)

Serves three to four people.

Ingredients:

• Medium sized Hilsha fish - 1
• Polao rice - 3 cups
• Chopped onions - 1 cup
• Ginger paste - 2 teaspoons
• Ground turmeric -1 teasooon
• Coriander powder - ½ teaspoon
• Yogurt - 4 tablespoons
• Green chili - 5 to 6
• Salt - 1 tablespoon
• Oil - ½ cup

Preparation:

• Clean the rice a few times, rinse and keep aside.
• Clean the Hilsha and cut into thick pieces. Rinse the pieces dry and marinate with turmeric, coriander, yogurt, and a little bit of salt for 5 minutes.

• Heat about ¼ cup of oil in a pan and brown the onions.
• Add the marinated fish pieces and cook for about 2 to 3 minutes over medium heat.
• Pour in ½ cup of water, and add the green chili. Keep over low heat.
• Once the water dries up slightly and the gravy thickens, turn off the heat.

• Heat the rest of the oil in a separate pan, and fry the rice with ginger and the rest of the salt with 2 to 3 minutes.
• Cook the rice in 6 to 7 cups of water. When the water starts boiling, cover the pan and keep over medium heat.
• Wait for 5 to 7 minutes before stirring the rice again and putting the lid back on. Turn down the heat to low now.
• Turn off the heat when the rice is boiled and the water dries up.

• Take out approximately half of the cooked rice and pour in all the fish pieces and the gravy.
• Now cover the fish with the separated rice and cook over low heat for 3 to 4 more minutes.
• Turn off the heat completely when the mixture looks thoroughly cooked, having a characteristic fragrance.
• Serve hot.

Shorshe Ilish (Hilsha in Mustard Sauce)

Serves four to five people.

Ingredients:

• Medium sized Hilsha fish - 1
• Chopped onion - 1 cup
• Ground turmeric - ½ teaspoon
• Green chili - 7 to 8
• Mustard paste/powder - 3 tablespoons
• Salt - 1 teaspoon
  
• Oil - ½ cup
  

Preparation:

• Clean the fish pieces in water and drain it all out. The fish may lose its taste if cleaned too thoroughly.

• Heat oil in a pan and brown the onion.
• After 2 to 3 minutes, add in the mustard paste and some water. Mix thoroughly.
• Now add the turmeric and salt along with the fish pieces and mix well.
• Keep stirring for a few more minutes.

• Add ½ cup of water and green chili before covering the pan over low heat.
• Keep turning the fish pieces over every 2 to 3 minutes.
• Once the sauce thickens slightly, turn off the heat and serve.