Boneless Hilsa Fish Curry(কাটা ছাড়া ইলিশ মাছের কারি)

 Boneless Hilsa Fish Curry is a unique way to enjoy hilsa (ilish) without dealing with the tiny bones, especially suitable for those who prefer a smooth eating experience. Here’s a recipe in English:

Ingredients:

500g hilsa fish fillets, cut into medium pieces

2 tablespoons mustard oil (for authentic flavor)

1 teaspoon turmeric powder

1 teaspoon red chili powder

1 teaspoon cumin powder

1 teaspoon ginger paste

1 teaspoon garlic paste

2 green chilies, slit

Salt to taste

Fresh coriander leaves for garnish

Water as needed

Instructions:

1. Prepare the Fish:

Rub the hilsa fish fillets with salt and turmeric powder. Set aside for about 10 minutes.

2. Searing the Fish:

Heat mustard oil in a pan until it starts to smoke, then lower the heat. Add the fish pieces and lightly fry each side for a minute. This step is optional but adds flavor and helps the fish hold together in the curry. Remove and set aside.

3. Making the Curry:

In the same pan, add a little more mustard oil if needed. Add ginger and garlic paste, cooking until the raw smell disappears.

Add turmeric powder, cumin powder, and red chili powder. Stir and cook until the spices are well mixed.

Add water to create the desired curry consistency. Bring it to a boil and let it simmer for a couple of minutes.

4. Adding the Fish:

Gently add the hilsa fillets to the curry. Reduce the heat to low and let the fish cook in the gravy for about 5-7 minutes, allowing the flavors to infuse. Add slit green chilies for a subtle aroma.

5. Finishing Touches:

Taste and adjust salt as needed. Garnish with fresh coriander leaves.

6. Serving:

Serve hot with steamed rice.

Enjoy your delicious boneless hilsa curry!