Ilish Dim-er Chorchori (Hilsa egg spicy stir fry)

A few months back, when I was in an Indian (Bangladeshi) store, I picked up some packaged Hilsa Eggs. These have been my all-time favorite since my childhood. Not only that, the demand for this is very steep in my home. I might sound unbelievable, but I’d actually have to trick my 2 year old to get a bite of it.


Generally, I’d keep it simple, and following my maa’s footsteps, I’d fry them with a little turmeric and salt to go with masoor daal. However, this time I wanted to make something out of it so that I could survive for two days at least.

Ingredients:

• Hilsa egg – 1 pkt (250gms)
• Onions – 1 medium chopped coarse
• Garlic – 3 cloves sliced
• Green Onions – 1 ½ bunch chopped coarse
• Red chilli flakes – ½ tbsp
• Turmeric – 1 tsp
• Black pepper powder – ½ tsp
• Garam Masala – 1 tsp
• Salt to taste
• Sugar – 1tsp
• Oil
• Ghee (clarified butter) – 1 tsp

Method:

• Thaw the hilsa egg pack completely.
• Heat oil in a pan
• When enough heated, add the hilsa eggs to it.
• Add turmeric and salt to it.

• As you fry the hilsa eggs, try to break it down with the spatula to medium chunks. It is ok to have some crumbles too.
• Keep the above fried eggs aside.
• Now heat some more oil and add the chopped onions.
• When the onions turn transparent, add the garlic to it. Sauté the mixture for 1 minute.
• Now add the seasonings like red pepper flakes, black pepper, turmeric, salt and sugar.
• Keep the above stirring and add the fried hilsa eggs.
• Stir well to evenly coat the masala.
• Add the chopped green onions at this point followed by garam masala and a little bit of ghee.
• Turn off the stove and let the green onions wilt a little.
• Serve it over white rice.

Notes:

• This will be an oily dish with very least amount of water. I have not used any water in the above recipe. The moisture comes from the two kinds of onions.
• You could even use Grass-carp (rui/rohu) eggs also for this dish.
• The heat level of this dish is a little on the higher side.