“MasterChef” Season 7 contestant Subhojit Sen dishes out two of his hilsa-inspired recipes

The MasterChef season 7 winner Subhojit Sen and his two unique dishes

Subhojit Sen picked up Ilish as the main ingredient in the monsoon menu he created at the cloud-based kitchen of The Harmony Pot in recent times. The menu included recipes not just designed by Subhojit but also earned him a lot of praise. This MasterChef Season 7 contestant presented two of his signature Ilish dishes with my Kolkata.

Hinge Dudhe Kancha Ilish

“When we think of Ilish our thoughts usually remain with the traditional dishes such as Ilish Bhapa Shorshe Ilish as well as Ilish Machher Tel Jhol. We don’t often think of the possibility of trying new flavors for Ilish. For me it was a bit of a struggle to introduce something new to the table when it came to Ilish. It’s true that we Bengalis are very attracted to our fish queen and are very specific about the way it is cooked,” said Subhojit.

In a discussion about his first experiment with an Irish dish, He added, “I was still determining how my latest invention, Hinge Dudhe Kancha Ilish, was initially received. If you’re thinking about why I came to the idea, it all began while reading the book on spices. I realized that cooking vegetarian food using the hing imparts an almost identical flavor to when cooked using onions and garlic. This made me think. Then, the monsoon arrived with it, bringing the most delicious hilsa catch. This was when I was inspired to try a Hing-infused Ilish recipe. The challenge was coming up with a gravy-style dish that led me to think about using milk. After some pondering, I put this idea to the test using Pabda first. To my surprise, it worked! Then, I found the courage to replace it with Ilish eventually. What do you think? It was a huge hit! The people who tried it were amazed and raving about it. There’s a certain happiness that is associated with every recipe that we can develop. This is my recipe. If you’re not keen on making it at home, it’s always possible to order it from”The Harmony Pot!”

Recipe:

• Marinate the fish with salt
• In the oil, heat it and fry all the chilies, then place them aside
• Stir in hing.
• Add milk slowly and allow it to simmer for 1 minute.
• Cook the fish for 5 minutes.
• Add mustard powder, and cook for an additional 2 minutes.
• Adjust the seasoning to your liking and serve rice.

Anaros Pora Kachalonka, Dhone Patar Dati Diye Ilish Paturi

“I am a fan of the taste of fish paturi mostly because it is very humid in paturi. paturiand in addition, it has a flavor of chargrilled to it. I adore this combination. So when I set out to create an paturiwith Ilish the first idea was to make it using pineapple as well as charred green chilli, as well as coriander leaves. I made the same flavor for the preparation of Bekti Paturi last April. However, I wanted to test this recipe with Ilish because, when it is cooked the oil that is released enhances the flavor of the marinade,” revealed Subhojit.

Ingredients

• Ilish: 4 pcs
• Curd: 400gms
• Canned Pineapple 3 slices
• Roasted green chillies 8-9pcs
• Chopped coriander stem: 2 tbsp
• Salt: as per your taste
• Mustard oil 2 tbsp
• Banana leaf

Method

• Put the curd into an afghan and place an object on it to help drain the water. This should take around 30 minutes.
• Place the curd that is hung in an empty bowl. Add salt and mustard oil, chopped green chili, chopped pineapple, and chopped coriander leaves. Mix everything well together.
• Sprinkle the fish with salt, and then add the curd mix. Marinate it thoroughly, coating every surface with the spongy paste.
• The banana leaves should be cleaned using tap water and then pat dry.
• Wrap each fish with the banana leaf and fix it using cotton thread to create pasture.
• You can steam or fry the paturi in a pan using mustard oil and cook for five to ten minutes.
• Serve with rice that has been steamed.