Ilish machh vaja

Rumki Paul’s Ilish Mach Bhaja is a Bengali Hilsa fry built around fish, salt, turmeric and mustard oil. Her mother-taught version aims for crisp surfaces while preserving the fish’s soft texture, and is offered hot or warm with rice.

The Hilsa pieces are cut and cleaned, gently washed once with water, and rubbed with salt and turmeric. They are left to marinate before frying.

Mustard oil is heated in a dry pan. The marinated pieces enter after the heat is reduced, then fry over a medium flame until crisp on the first side.

The pieces are turned carefully and fried on the other side before being lifted to a separate plate. Rumki recommends preparing the fry close to the meal and serving it immediately.

Her serving combination includes prepared steamed Basmati rice, a drizzle of the same fish-frying oil, extra salt and a green chilli. These accompany the fried fish rather than forming a separate curry or sauce.