Kalo Jeere,Lanka Bata diye Ilish er Jhol(Hilsa with Nigella Seed and Green Chilli Paste)

Looks Similar to the KaloJeere Kacha Lanka Jhol. But has more vigour
and taste

We had a family get together at our place this weekend.With people becoming busy to busier in life, get togethers have become few and far between.During the bachelor days on weekends I used to visit my cousin sisters place, at other times when parents used to come over they used to come to our place.But with time, as responsibilities increased, such exchanges gradually dwindled.Now,unfortunately it has come to such a pass that our visits are restricted to a few family celebration dates.But this weekend we invited all of our relatives to our place for only one purspose - a get together over lunch.

Lunch was prepared by the wife and me but the recipes were previously tried and tested.But there was one recipe which emerged from our get together - A Hilsa Curry with Kalo Jeerey and Kacha Lanka Bata.Now that was indeed different.Using the pastes impart more vigour and heat in the dish.From the appearance perspective it is very much similar to its near cousin - The Kalo Jeere Kacha Lanka Jhol.But the similarities end there itself.

So, when I reached home today after a relatively early day at the office,the desire to reinvent recipes took the better.And heres presenting a powerful Hilsa dish with a lot of flavour - The KaloJeere-Lanka Bata Ilish.

Ingredients:

• Hilsa - 2 pcs. Each weghing between 75-100 gms.
• Slit Green Chillies - 3-4.
• Kalo Jeere - 1/2 tsp.
• Mustard Oil - 2 tb sp.
• Potato - One medium sized.Sliced Longitudinally.
• Turmeric Powder - 1 tsp for the curry.1.5 tsp for coating the fishes.
• Salt - To taste.

The Paste:

• Slit Green Chillies Paste - 5-6.
• Kalo Jeera Paste(Nigella Seeds) - 1 tsp.

Procedure:

• Coat the Hilsa pieces with turmeric powder and salt and keep aside for 10 mins.
• Heat the Mustard oil in a pan/kadai/wok and lightly fry the Hilsa pieces in it.Hilsa is a very delicate fish and excessive frying stiffens the skin.Its best to fry 1 min on each side.Remove the Hilsa pieces once the frying is complete.
• Since Hilsa releases oil, so the wok should contain oil even after the frying is done.Incase there is no oil present in the wok, then pour 1 tb sp of mustard oil and wait for the oil to get hot.
• Lightly fry the potato slices and keep aside.
• Add 1 tb sp of mustard oil in the wok.Once hot, add the slit green chillies and nigella seeds.
• Wait for the nigella seeds to sputter.By which time  strong essence of the green chillies will evolve.In an earlier post of mine I had mentioned that the strength of the burnt green chillies,can,at times be so strong to force you out of the kitchen.
• Then add some water,turmeric powder and salt to taste. 
• Add the fried potato slices and Hilsa pieces.
• Let the mixture simmer for 10 mins.
• The Hilsa should be ready.But heres the distinguishing touch- add the Nigella Seed paste and Green chilli paste at this point.
• Let the mixture simmer for another 2 mins and remove from the oven

Serve with steaming hot rice.