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| Doi, posto, aam kasundi ilish |
Dedicated to all who want recipe posts without stories.
- Smear ilish with turmeric, red chilli powder and salt and shallow fry it in mustard oil
- Make a paste of crushed posto, kasundi (I used a mix of aam kasundi from The Bengal Store and the Chutney Collective), a tablespoon of dahi and a couple of tablespoons of water and a pinch of saltn before frying the fish and add it once the ilish is done
- Cover the wok with a lid and cook on a low flame for a couple of minutes and turn the fish around gently in between
- Add a few drops of mustard oil at the end (I used the one from The Bengal Store), fresh coriander and green chillies.
I had mine with steamed ambe mohar rice, K with a chapli aata ke roti.
I was just reading your article titled, "A food walk down College Street" in the 2018-19 Presidency College magazine. It's wonderful…