Ilish Chira | Hilsa Poha | Hilsa fish with Rice Flakes

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This is a unique Bengali recipe from my kitchen. In Bengali cuisine , Hilsa is the most lovable fish which has a significant smell and taste. Its a one pot dish where you get protein and carbohydrate together. Surprisingly, for this dish you don't need too much ingredients & time and as it is a Bengali dish, all ingredients are very common in a Bengali kitchen. This recipe is very easy to make. You can make it for a special dinner or  for your lunch box.
Lets go to the recipe.

Preparation Time : 5 minutes

Cook Time       : 25 minutes

Serves            : 2 people

Ingredients:

  • Hilsa fish- 4 pieces
  • For marination,
    • Pinch of salt
    • Pinch of turmeric powder
  • Mota Chira/Thick Poha(Rice flakes)- 200 gram
  • Mustard oil- 3 tablespoon
  • Whole Spices,
    • Dry Red Chilli- 2 pieces
    • Bay leaf- 2 pieces
    • Cinnamon stick- 2 pieces
    • Green cardamom-4~5 Pods
    • Clove- 3 pieces
    • Cumin seeds- 1 teaspoon
  • Onion(chopped)- 1 medium
  • Ginger Paste- 1 tablespoon
  • Green chilli(slit)- 3~4 pieces
  • Cumin powder- 1 teaspoon
  • Turmeric powder- 1 teaspoon
  • Kashmiri Red chilli powder- 1 teaspoon
  • Roasted Cumin powder- 1 teaspoon
  • Garam masala powder- 1/2 teaspoon
  • Ghee- 1 teaspoon
  • Salt to taste
  • Sugar- 1.5 teaspoon

How to Make:

  1. Take the washed fish and then marinate with salt and turmeric powder. Keep aside.
  2. Take a Chira(Rice flakes) in a deep pan and dry roast in medium heat for 5 minutes.
  3. Transfer to another bowl and keep aside.
  4. Now take oil in the same pan and allow it to heat.
  5. Fry the fish in this hot oil until it gets golden from both side. When one side is done, just flip the fish to fry other side. Fry the fish in high heat.
  6. Once done take out from oil and keep aside.
  7. Add all whole spices one by one and fry until nice aroma comes out.
  8. Add chopped onion and season with salt. 
  9. Fry until it gets golden.
  10. Then add ginger paste and saute for a while.
  11. Add Cumin powder, turmeric powder followed by kashmiri red chilli powder.
  12. Give it a good mix and add hot water.
  13. Add roasted chira(thick poha) in it.Mix well.
  14. Add salt to taste followed by sugar 1 teaspoon.
  15. Now add enough hot water to cook the chira.
  16. Place the fried fish in it.
  17. Add green chilli slit and cover to cook in medium heat for 5 minutes.
  18. Then flip the fish and again cover for 5 minutes in medium to low heat.
  19. Finally add roasted cumin powder , garam masala powder and sugar 1/2 teaspoon.
  20. Pour ghee and give a really good mix in light hand(Poha should be flaky).
  21. Turn off the flame, again cover to give a standing time for 5 minutes.
  22. Serve it hot.

My Tip: 

  • It is very important to take thick rice flakes(poha/chira). 
  • Don't take Hilsa fish under 500 gram. If you can get fish pieces of above 1 kilo fish, that will give you the best taste.
  • Don't add water too much because chira should not be mushy and also it shouldn't have any remaining extra juice. It will be flaky.
  • Don't fry the fish too much otherwise it looses its taste & texture.

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