Sunday, July 10, 2016

Yam stem with Hilsa Head

From Princely kitchen to mass canteen, Hilsa is well adored everywhere. This immensely popular tasty Hilsa dish is not made frequently these days for lack of that much spare time.
So, here are few tips and tricks, so you can enjoy this mother's recipe, making yourself! 

Ingredients - 

1500 gm Yam stem
4-5 Hilsa head (cut into half)
2-3 Big Onion (finely chopped)
1 tsp whole Cumin
1-2 Bay leaf
1 tsp Cumin powder
1 tsp Turmeric powder 
2 Tbsp grated Coconut 
10-12 slit green Chili
1 tsp sugar
100 gm Tamarind
Salt to taste

How to cook -
First, cut the Yam stems just like drumstick cutting. peel off outer skin. Soak in Tamarind water for 3-4 hrs. drain water and rinse.

Boil these Yam stems very well in 50g Tamarind water with salt and Turmeric powder. 
Boiling takes little longer time. Have patience. You may also boil it in pressure cooker with 1-2 whistle. 

Fry Hilsa heads. Be careful, when frying Hilsa head put on a lid. During frying head particles crackles and may burn your skin. Set aside the fried fish heads.

Now, heat oil in a pan. Put 1-2 Bay leaf and whole Cumin in it. Add 2 big chopped onion, 1 tsp cumin powder, 1 tsp turmeric powder, 2 Tbsp grated coconut, 10-12 slit green chili. Mix and cook well for 5 mins. 

After it add boiled and strained Yam stem. 
Add salt according to your taste. Don't use dry red chili powder. Cook with green chilies only. According to your taste add more or less green chilies.
Now add fried Hilsa head. Crush and mix well with curry.
Now put on a lid, till the moisture dries up. Stir occasionally.

When moisture dries up, open lid, add 1 tsp sugar to offset pungency of Yam stem. Put off flame.

Serve hot with Rice!  

See More -
Ilish Korma

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