how to make Ilish Fish Bhaja / Hilsa Fish Fry

My first attempt at making Ilish. I made two verisons, one fry and one curry. Here is a simple fry version. Like super simple, but perfect with dal & chawal

Ingredients: 

Ilish Fish: 4 pcs

Turmeric : 1/2 tsp

Salt : 1 tsp

Red chili powder : less than 1/2 tsp

Mustard oil for frying

Directions: 

Tap dry the pcs of fish with a towel

Rub /apply turmeric, salt and red chili powder well on every pc of fish

Let the fish marinate for 20-30 mins

Heat mustard oil in pan/kadhai

Fry the fish for 2 mins on each side till golden brown and slightly crisper on top

Remove from oil and drain on kitchen paper

Serve hot with sliced onions and along side dal chawal.

how to make Prawns Sizzler

I found these amazing tiger-prawns at my local market... When I bought them I thought of making the usual prawn curry with coconut.. but once I got home, i saw the iron sizzling plate sitting on my kitchen top.. that's when I decided to try something different... So here it goes.. a simple yet delicious sizzling prawn recipe that goes perfectly well with steamed rice...

Ingredients: 

Prawns : 250gms

Kashmiri Red chili powder : 1 tsp

Onions finely chopped or paste: 2

Onions thick sliced: 2 ( make broad slices and open up layers)

Tamarind paste: 1tsp

Turmeric : 1 tsp

Lady finger : 3-4 pcs

Cabbage shredded: 1/2 cup

Ginger garlic paste: 1/2 tsp

Sugar : 1/2 tsp

Salt to taste + 3/4 tsp for marinate

1/2 cup water

Veg oil: 3 tbsp

Directions: 

Clean the prawns thoroughly. You may choose to de-shell the prawns or leave the shell on. Remove head, clean well, pat dry and transfer to a bowl

Add 1/2 tsp kasmiri chili powder, 1/2 tsp turmetic , 1/2 tsp salt. Mix well cover and set aside in refrigerator. Let it marinate a at least for 30mins

In a pot or kadhai heat oil. Add onion paste, ginger garlic paste and saute. Add a pinch of salt cover and allow the onion paste to cook till the raw smell goes away

Add the remaining red chili powder and turmeric. Mix well

Slit the lady fingers straight and add to the pot, add the thickly sliced onions.

Now add water, cover and cook on high flame for 5 mins

Now open the lid, add tamarind paste and sugar .

Add in the prawns.

Cover and cook for 10 mins on medium heat. Allow the prawns to cook and soak in all the amazing sweet, sour and spicy flavours

While the prawns cook, place your iron sizzling plate on an open flame. When it's smoking hot, drizzle a little oil. Let it remain on the flame

By now the water should have reduced and formed into a semi runny masala.

When the prawns are done remove from heat

For serving, arrange a bed of shredded cabbage on the iron plate. Be careful while doing so as the iron plate will be very hot by now. Place the prawns, lady finger, onions slices slowly on the sizzling plate....don't pour the masala yet.

Take the sizzling plate to your dining table and just before serving, pour runny masala onto the prawns in the sizzling plate. As soon as the liquid hits the iron, its emits amazing aroma and smoke... This adds the smoky flavour to the dish!

Enjoy with steamed rice!

Footnotes: 

Serve immediately if serving as a sizzler. If you don't have an iron plate you can serve this as a regular prawn dish!