Chhanamukhi ilish or paneer or cottage cheese stuffed hilsa.
Hilisha or hilsa or ilish is a very popular fish of Bengal. Its called King of fish because of it’s taste.
In Bengal and Odisha, ilish can be smoked, fried, steamed or baked in young plantain leaves, prepared with mustard seed paste, curd, eggplant, different condiments like jira (cumin) and so on.
Source – Wikipedia
Here is an unique and delicious recipe of hilsa fish stuffed with cottage cheese.
A big thank to Nandini Ghosh for this lip-smackingly delicious recipe.
I met her in the food groups. I impressed with her excellent food photography and delicious recipes. A very lovely person and avid cook. She loves traditional recipes. So requested her for a recipe for my readers. And she immediately gave me this awesome recipe. Thanks again Nandini.
You can get two more fish recipes here.
Masor tenga or tangy fish curry
A rich and delicious fish curry. You can make it as a party side dish. Stuff with little clarified butter or ghee and salt mixed paneer or cottage cheese. You need very minimal spice to make it. You can imagine how delicious and flavourful it will be.
Recipe
Ilish Machh / Hilsa steaks (ring piece) – 5 pieces
Paneer or cottage cheese – 1/2 cup, Crumbled
Ginger Paste – 1 teaspoon
Onion Paste – 2 – 3 tablespoon
Poppy seed paste – 1 tablespoon
Coconut Milk – 1 cup
Slit green chillies – 2 – 3
Ghee/ Clarified butter – 1/4 teaspoon
White Oil – 4 tablespoon
Salt to taste
Red chilli powder – 1 teaspoon
Turmeric powder – 1/2 teaspoon
Water as require
Method
1. Wash and clean the fish pieces. Take out the fish roe or eggs if there are any.
2. Mix paneer or cottage cheese well with ghee & salt.
3. Smear salt & turmeric on the Hilsa pieces & stuff the paneer in place of the eggs / fish roe or machher deem. See the picture below 👇
4. Heat white oil in a frying pan & fry the Hilsa steaks on both sides. Take out the fish pieces once they are fried.
5. Add onion paste in the same oil. Add a bit of salt so that it does not splutter. Now add ginger paste, turmeric ,red chilli powder and saute till oil leaves the sides.
6. Add water as require for thick gravy. Don’t add much water, we have to add coconut milk too.
7. Add Hilsa pieces in the gravy. Add some more salt if require and mix gently. Taste and adjust the seasoning.
8. Now add poppy seed paste, coconut milk and slit green chillies.
9. Close the lid and cook on low to medium flame for 5 – 6 minutes or until done.
10. Serve hot with steamed rice.
Note
Use green chilli and red chilli powder according to your taste.
If you tried my recipe, you can share your food pictures with me in the social network sites by using hash tag, #batterupwithsujata
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