Recently Bengali fine diner Sonar Tori launched a coffee table book, Sonar Tori, A Magical Culinary Adventure by renowned filmmaker, novelist and corporate communication expert, Jayabrato Chatterjee. Published by the Ambuja Neotia group, the book captures the essence of the Renaissance Bengal and the evolution in the culinary sphere. The book is a collation of anecdotes and unconventional speciality recipes served at Sonar Tori. The restaurant shared one such decadent Ilish recipe from the book only with Indulge.
ILISH BARISHALI RECIPE:
Ingredients:
Hilsa 1kg | Mustard oil 100ml | Turmeric powder 15 gm | Green chilli 45 gm | Black cumin seeds 3 gm | Yoghurt .03 kg |Mustard paste .06 kg | Cashew nut paste 1 kg | Coconut paste .35 kg | green chilli paste .01 kg | Salt 15 gm
Method:
● Marinate the fish in salt and a little turmeric powder. Leave it for an hour. ● Add half of the mustard paste to the coconut and cashew nut paste, and then apply it on the fish. ● Heat 125 ml oil in a wok and add green chillies and black cumin seeds. ● Add the remaining turmeric powder, green chilli paste and yoghurt. Cook for three minutes. ● Then add the remaining mustard paste along with a little water. ● Cover and cook for another five minutes. ● Add the fish and simmer for 10 minutes. ● Add 25 ml mustard oil and whole green chilli. Cook for two minutes and serve warm with white rice.
sharmishtha.g@ newindianexpress.com @sharmidas