COOK’S CORNER
The highly original book takes the reader into kitchens in both West Bengal and Bangladesh by way of the seasons and religious and other festivals that shape the region’s cooking. Bengali Cooking is much more than a cookbook: it is also a vivid and deeply-felt introduction to Bengal’s diverse cultures and landscapes. SHORSHE ILISH For Shorshe ilish (or hilsa with mustard) for four people you need 500 g (1 lb) of peti pieces. A big fish will give you 8 or 9 pieces. These should be washed and cleaned thoroughly. Grind 1½ tablespoons of pungent black mustard seeds with a touch of salt and a green chilli. Mustard seeds can be ground in a blender, though not as finely as on a grinding stone. Take 7-8 green chillies (or 2-3 if you cannot tolerate too much) and slit them down the middle. Rub the pieces of fish with salt and turmeric. Heat 4 tablespoons of mustard oil in a karai and add the mustard paste together with ½ teaspoon of turmeric powder. Stir for a couple of minutes and add 250 ml (8 fl oz) of water. As soon as it comes to the boil, gently put in the hilsa pieces and the green chillies. Cover and cook for 10 minutes over a medium flame. Uncover and taste to determine how much extra salt is needed. The water should evaporate sufficiently to leave the fish coated in a thick, grainy, yellow sauce when you remove it. If you want a thinner sauce, you can add some more water. Remove from the stove and add a little fresh mustard oil to the fish. Leave covered for a few minutes. When you serve it with plain boiled rice the sharp taste of the mustard will hit the palate.