Authentic and Delicious Aila Recipe: A Traditional Northeast Indian Delight

Ingredients

500g of fresh Aila fish
2 tablespoons of lemon juice
1 tablespoon of turmeric powder
1 tablespoon of red chili powder
2 tablespoons of mustard oil
1 large finely chopped onion
2 green chilies, slit
2 tablespoons of ginger-garlic paste
1 tablespoon of cumin powder
1 tablespoon of coriander powder
1 teaspoon of garam masala powder
2 medium-sized tomatoes, finely chopped
Salt to taste
Fresh coriander leaves for garnishing

Steps and instructions

Clean the Aila fish properly and marinate it with lemon juice, turmeric powder, and red chili powder. Set it aside for at least 30 minutes.
Heat the mustard oil in a pan. Add the finely chopped onions and slit green chilies to it. Sauté until the onions turn golden brown.
Add the ginger-garlic paste to the pan and fry for another 2 minutes.
Reduce the heat and add the cumin powder, coriander powder, and remaining turmeric powder. Stir well and cook for a minute.
Add the chopped tomatoes and salt to the pan. Mix well and cook until the tomatoes are soft and well cooked.
Now add the marinated Aila fish to the pan. Mix gently ensuring the fish pieces are well coated with the masala. Cover the pan and cook on a medium flame for about 10-15 minutes.
Once the fish is cooked, sprinkle the garam masala powder over it. Stir gently and cook for another 2 minutes.
Garnish with fresh coriander leaves and serve hot.

Tools for making

Cutting board - For chopping and preparing the ingredients.
Knife - To cut and clean the fish, and to chop the onions, tomatoes, and coriander leaves.
Mixing bowl - To marinate the fish with spices.
Pan - To cook the fish curry.
Spatula - For stirring and mixing the ingredients while cooking.
Measuring spoons - To accurately measure the spices.

Recipe variations

Instead of Aila fish, you can use any other firm white fish like tilapia or cod.
If you prefer a spicier flavor, you can increase the quantity of red chili powder or add some chopped green chilies while cooking.
For a milder taste, you can reduce the amount of red chili powder or omit it entirely.
To make it gluten-free, you can use a gluten-free flour or cornstarch for marinating the fish.
If you don't have mustard oil, you can substitute it with any other cooking oil of your choice.
To make it vegetarian, you can replace the fish with paneer (Indian cottage cheese) or tofu.
You can experiment with different spices and herbs like fenugreek leaves (kasuri methi) or curry leaves to enhance the flavor.
To add a tangy twist, you can squeeze some fresh lime juice over the dish before serving.
If you prefer a richer taste, you can add a splash of coconut milk or cream to the curry.
For a more colorful presentation, you can garnish the dish with sliced bell peppers or grated carrots.

Recipe overview

This recipe guide will walk you through the process of preparing delicious Aila, a traditional fish dish widely loved in the coastal regions of India. The recipe involves marinating fresh Aila fish in a blend of spices, then cooking it to perfection with a savory onion and tomato masala. The result is a flavorful and aromatic dish with the perfect balance of spiciness and tanginess, great for serving with rice or bread. Follow the steps carefully to ensure your Aila is cooked to perfection. Enjoy the process and the mouth-watering end result!

Common questions

How long does it take to marinate the fish?
It is recommended to marinate the Aila fish for at least 30 minutes.
What type of oil should I use for this recipe?
Mustard oil is traditionally used for this recipe. It adds a distinct flavor to the dish.
How long should I cook the fish?
Cover the pan and cook the fish on a medium flame for about 10-15 minutes or until the fish is fully cooked and tender.
Can I adjust the spice level?
Yes, you can adjust the amount of red chili powder and green chilies according to your preference for spiciness.
Is it necessary to add garam masala powder?
Garam masala powder adds a nice aroma and flavor to the dish, but if you don't have it, you can skip it.
What can I serve with this dish?
Aila fish curry pairs well with steamed rice or roti (Indian bread). You can also serve it with a side of mixed vegetable salad.

Serving dishes and utensils

Mixing Bowl - for marinating the fish and mixing the ingredients
Pan - for cooking the fish curry
Spatula - for stirring and flipping the fish
Knife - for chopping onions, tomatoes, and coriander leaves
Cutting Board - for a safe and clean surface to chop the ingredients
Measuring Spoons - for accurately measuring the spices
Lemon Squeezer - for extracting lemon juice
Garnishing Spoon - for sprinkling garam masala and fresh coriander leaves
Plate - for serving the cooked fish curry

Origin stories

Aila, a popular fish breed in the Indian subcontinent, is at the heart of many delightful dishes in the coastal regions, particularly in Bengal and Odisha. This humble fish is popularly known as Indian Shad or Hilsa and is so beloved that it has a dedicated festival celebrated in its honor, called 'Hilsa festival', in these regions. The people of Bengal have an emotional attachment to this fish, considering it a part of their cultural identity. It's often said that a Bengali can trade anything for a good piece of Hilsa. The fish, with its silvery shine and delectable taste, is cooked in various styles across the region. The recipe shared here is one such preparation, where the fish is slowly simmered in a flavorful mix of spices, creating a symphony of tastes that is nothing short of a celebration of this beloved fish.

Disclaimer: This recipe was not created by humans and we cannot ensure that it will turn out as expected. We do not guarantee or take any liability for the accuracy of this recipe (including steps, ingredients, nutritional information, and all sections on this page). You should check to make sure you are not allergic to any ingredients and take safety precautions while making this. The images on this page are generated by AI and may not accurately represent the result of making this recipe.

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