We know Hilsa is every Bengalis favorite dish. An authentic Bengali fish Hilsa Dopiaza will fill your mouth with water.Hilsa Fish/Elish Mach Dopiaza is one of the very delicious and tempting fish recipes from the Bengali kitchen.
* Percent Daily Values are based on a 2000 calorie diet.
All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
Start with making a paste of cumin seed, mustard seed, green chili, ginger and garlic—all about 2tbsp.
Chop the 4 onions and wash them.
Now brush the shell of the hilsa fish and cut them into small pieces with the help of boti.
Wash them thoroughly. Then keep it in a bowl.
Now take the bowl and add all the necessary paste mentioned above. Also, add 1tsp turmeric powder, salt to taste, and 6-7tbsp mustard oil and mix well.
Let them sit for 8-10mins.
Now crush the chopped onions with your palm. And add it to the fish and masala mixture and mix all of them well.
Add more 3-4tbsp mustard oil.
Wash the taro spinach thoroughly and apply mustard oil on one side of the taro spinach of only one taro spinach.
Then make a thin and even layer of the onion on masala over the masala, add the hisla coated with masala, and again add the onion masala on the top.
Cover the whole thing thoroughly with the taro spinach.
Then add 6-7 more taro spinach and cover them to taro spinach filled with the fish filling.
Tie the whole thing with a jute rope from all sides.
Now in a kadai, add sand and let it heat.
Put a plate on top of the sand and then the tied taro spinach.
Cover it with a big bowl. Cook it for 10 mins let the taro spinach become soggy.
Then remove the cover and turn it to the other side, you will the oil coming out.
Cook it for more 5-10 mins.
Take it out from the plate and let it cool for 10-15mins.
Untie the jute rope carefully and then remove the taro spinach gently(you might face a little problem while removing it.
After you are done, serve it with steamed and enjoy your heavenly hilsa dopiaza.