|Ilish maacher matha diye tottora|
As I said earlier, no part of Ilish or Hilsa is wasted. The fish head is used to make many different dishes and relished.
I usually cook the hilsa head with kochur saak or make a chyanchra with vegetables and leafy greens. But this time I really wanted to make something different. And who else but my fish loving friend Trina came to help. She suggested this wonderful finger licking recipe, Ilish maacher tottora.
Things needed to make tottora:
Hilsa head and tail
Red chili powder:1tbsp
The steps of making tottora:
1. Marinate the fish head and tail with salt and turmeric powder.
2.Cut the egg plant into cubes rub little salt and turmeric and keep aside for 15min. The egg plant will release water, pat dry the eggplant pieces with paper towel.
3.Fry the fish head and tail till crispy and brown.
4.In the same oil add garlic and slitted green chilies(4-5). When the garlic releases nice aroma add the chopped onion. Cook till onions are soft.
5. Add the egg plant pieces, cover and cook till the egg plants are soft.
6. Add red chili powder and the fish head and tail. Break the head and tail and mix with the egg plant. Cover and cook on low flame. This is a dry dish so no need to add water, but take care so it does not stuck to the bottom of pan. If needed sprinkle a little water.
7. Add salt and sugar and the left over green chilies. It is a very spicy dish, but you can adjust according to your choice. Serve with steamed rice.
For other Ilish/Hilsa recipe click here: http://colorandspices.blogspot.com/2012/08/ilishthe-hilsa.html