Ilish Curry in a pressure cooker

When I was living in Odisha, we almost never had Hilsa fish at home. Hilsa aka Ilish Macha was available abundantly in our city but it was not a family favorite. I am not quite sure if it was because my father did not like the taste or because my mother did not like the smell while cooking it (She's a vegetarian) or because it was expensive or whatever.

We stuck with Rohi (Rohu fish) or Bhakura (Katla) fish or Pohala (small Pabda fish) and shrimp (sometimes). Fish curry was usually a mid week affair like a Wednesday lunch or dinner with fluffy white rice and some vegetable bhaja (stir fry) and YUMMMM... HEAVEN !!

Anyways, long story short is that my love for Hilsa started only after I got married & came to California and stayed in an apartment right across the road from the Bangla Market which sold frozen Ilish (Whole Hilsa fish frozen).

We used to walk to that store on Sundays, get the whole Hilsa fish & the store keeper would slice it up for us. Sometimes we'd get it cleaned too (like de-scale it and gutted etc) but most times, I just asked him to slice it & would get the fish home and wash it properly & clean it myself. That way, I get to spend some more time with the fish & also clean it properly to my satisfaction.

This Ilish curry is made in the pressure cooker hence is a perfect dish to make on weekdays/weeknights. It does not take much time & since you are not (deep) frying the fish, the fishy smell is less (lesser than frying the fish in an open pan).

Here's what I used....

• 5 (small) pieces Ilish fish - Cleaned & De-scaled
• 4 tbsp - Mustard paste (Mustard seeds + garlic + green chilies + Water --> Ground into a fine paste)
• 4 tbsp mustard oil
• 1 medium tomato chopped
• 1/2 small onion chopped
• 1/2 cup chopped up coriander leaves for garnish
• Salt + Turmeric (of course)

Process

• Marinate the fish with salt + turmeric & keep aside for 15mins.
• Heat mustard oil in a pressure cooker
• When hot, add the onions & fry a little bit until onions are soft (No need to brown or anything)
• Next goes in the fish , very carefully put them in the cooker. Let one side fry a wee bit like 15 seconds & then carefully turn it over & let fry for 10-15secs. 
• Then add the mustard paste + tomatoes. 
• Mix very carefully making sure that the fish does not break. You can shake the pressure cooker to make sure that the paste gets every where & tomatoes are mixed up too. 
• Next add warm water & salt to taste and close the cooker. 
• Pressure cook on Medium for 2 whistles & done. 
• Let the cooker release pressure by itself & then open the cover. 
• Enjoy with fluffy white rice !!