Thehungrycodercooks

Ingredients

For the fish:

• 4 medium pieces of Ilish (Hilsha): 0.6–0.9 lb
• 1/2 lemon
• Salt to taste
• 1/2 tsp Black Pepper-crushed
• 1 or 2 egg
• 1/2 cup Bread Crumbs (or as needed)
• Mustard Oil for Frying

For the Potato Do Pyaza

• 1 large Potato
• 1 medium Onion
• 1 medium Tomato
• 1/3 cup Red Bell pepper-thinly sliced
• 4-5 Green Chilies
• 1/2 tsp Cumin Powder
• 1/2 tsp Coriander Powder
• 1/2 tsp Turmeric
• 3-4 tbsp Cilantro – chopped
• Salt to Taste
• 1tbsp Tomato Ketchup (you can skip this and add 1/2 tsp sugar)
• 1/4 cup Mustard Oil (more or less, as needed)
• 1/2 tsp Ginger Paste
• 1/2 tsp Garlic Paste
• 1/4 cup water

Directions

1. Start by marinating the fish pieces with lemon juice and salt.
2. Let them sit for 10-15 minutes, then rinse and pat them dry.
3. Season both sides of the fish with salt and black pepper.
4. In a separate bowl, beat the egg. Place the breadcrumbs on a separate plate.
5. Dip each piece of fish into the beaten egg, then coat it evenly with the breadcrumbs.
6. Shallow-fry or deep-fry the fish in hot oil for 5–8 minutes, depending on the thickness of the pieces.
7. Fry until golden brown and crispy. Serve warm with steamed rice and enjoy!

For Alu Do Pyaaza

• Cut the potatoes into thick slices.
• Heat oil in a wok and fry the potato slices until golden brown. Remove and set aside.
• In the same wok, fry the onions for 1–2 minutes. Add the ginger-garlic paste and salt, then cook for another 2–3 minutes.
• Add the bell pepper, cumin, coriander, and turmeric. Pour in a splash of water to help the spices cook.
• Stir in the sugar or tomato ketchup.
• Add the fried potatoes and green chilies.
• Let everything cook together until the oil separates from the gravy.
• Garnish with fresh cilantro.
• Serve hot with steamed rice and a side of fried fish. Enjoy!

Recipe Video

Notes