Steamed Basmati Rice, Ilish Maasor Anja, Bootor Dail and Bhut Jolokia Chutney

Ingredients

• 500 g Hilsa Fish (Cut into 4-5 steaks)
• 0.25 cup Mustard Oil (For frying and tempering)
• 1 medium Eggplant (Optional, cut into 2-inch pieces)
• 0.5 tsp Nigella Seeds
• 4 whole Green Chili (Slit lengthwise)
• 1 tsp Turmeric Powder (Divided for marination and gravy)
• 0.25 tsp Red Chili Powder (Optional, for color)
• 1 tsp Salt (Or to taste, divided)
• 2 cup Water (Preferably warm)

Instructions

1. 1

   Marinate the Fish

   • Gently wash the Hilsa fish pieces under cold running water.
   • In a mixing bowl, combine the fish pieces with 1/2 teaspoon of turmeric powder and 1/2 teaspoon of salt.
   • Rub the spices gently onto all sides of the fish. Let it marinate for 10-15 minutes.
2. 2

   Fry Fish and Eggplant

   • Heat the mustard oil in a kadai or deep pan over medium-high heat until it is very hot and just begins to smoke.
   • Carefully slide the marinated fish pieces into the hot oil. Fry for about 1 minute per side until a very light golden crust forms. Do not overcook.
   • Gently remove the fish with a spatula and set aside on a plate.
   • If using, add the eggplant pieces to the same oil and fry until they are soft and lightly browned. Remove and set aside with the fish.
3. 3

   Temper the Spices (Phoron)

   • Lower the heat to medium. In the same oil, add the nigella seeds.
   • Allow the seeds to sizzle and become fragrant, which should take about 20-30 seconds.

Ingredients

• 1 cup Chana Dal (Soaked for at least 2 hours)
• 3 cup Water (For pressure cooking)
• 0.5 tsp Turmeric Powder
• 1 tsp Salt (Adjust to taste)
• 2 tsp Sugar (Adjust to taste for the classic sweet-savory balance)
• 1 tbsp Ginger Paste
• 2 pcs Green Chili (Slit lengthwise)
• 2 tbsp Ghee
• 0.25 cup Coconut (Thinly sliced or finely chopped)
• 1 pcs Bay Leaf
• 2 pcs Dried Red Chili (Broken in half)
• 1 tsp Cumin Seeds
• 0.25 tsp Asafoetida (Also known as Hing)
• 0.5 tsp Garam Masala
• 2 tbsp Coriander Leaves (Freshly chopped, for garnish)

Instructions

1. 1

   Prepare the Dal

   • Rinse the chana dal under cool running water until the water runs clear.
   • Soak the dal in 2-3 cups of water for a minimum of 2 hours, or up to 4 hours. This step is crucial for even cooking.
   • After soaking, drain the water completely.
2. 2

   Pressure Cook the Dal

   • Transfer the soaked and drained dal to a pressure cooker. Add 3 cups of fresh water, turmeric powder, 1/2 tsp of the salt, and 1/2 tbsp of the ginger paste.
   • Stir well, secure the lid, and cook on medium heat for 4-5 whistles.
   • Turn off the heat and allow the pressure to release naturally. The dal should be soft and tender but still hold its shape.
3. 3

   Prepare the Tempering (Tadka)

   • While the dal is cooking, heat the ghee in a small pan over medium heat.
   • Add the sliced coconut and fry for 2-3 minutes until it turns golden brown and crisp. Remove with a slotted spoon and set aside.
   • In the same ghee, add the bay leaf, dried red chilies, and cumin seeds. Sauté for about 30 seconds until the cumin seeds sizzle and become fragrant.

Ingredients

• 8 pcs bhut jolokia (fresh, red)
• 10 pcs garlic (large cloves, peeled)
• 1 inch ginger (peeled and roughly chopped)
• 0.25 cup mustard oil (Use a pungent, cold-pressed variety for best results.)
• 2 tbsp white vinegar
• 1 tsp salt

Instructions

1. 1

   Prepare the chilies and aromatics. Put on disposable gloves before handling the chilies. This is very important to avoid skin irritation. Wash the Bhut Jolokia peppers and pat them completely dry. Remove the stems from all the peppers. Peel the garlic cloves and ginger.

2. 2

   Dry roast the peppers and garlic. Heat a small, dry skillet or pan over medium heat. Add the whole Bhut Jolokia peppers and garlic cloves to the hot pan. Dry roast for 3-4 minutes, turning occasionally, until they have light brown or black blisters on the skin. This step adds a lovely smoky flavor.

3. 3

   Grind the chutney. Let the roasted peppers and garlic cool for a minute. Transfer them to a small grinder, blender, or food processor. Add the chopped ginger, salt, and white vinegar. Blend into a coarse or smooth paste, according to your preference. Do not add water.

4. 4

   Finish and store the chutney. Scrape the chutney paste into a clean, dry, sterilized glass jar. Pour the mustard oil over the paste. Mix everything together well with a clean spoon until the oil is incorporated. Seal the jar tightly and let it sit at room temperature for at least 24 hours for the flavors to mature before using. Refrigerate after opening.