Sunday Saga Still Continues- Shorshe Ilish (Hilsa Cooked in a Mustard Paste Gravy) --- a quintessentially Bengali Dish!
Ingredients
6-pieces of
Ilish / Hilsa
3-green
chili, slit length wise
2-teaspoon
mustard seed (I used black) or use 2 –teaspoon mustard seed powder (read
instruction of soaking on the pack before using)
1-teaspoon
turmeric powder
1-teaspoon
red chili powder (I used Kashmiri chili, as I do not eat hot. So use as per
your taste)
½-teaspoon
of kalo jeera/Nigella seed
Salt to
taste
3-tablespoon
mustard oil (if you do not have, then use any oil really)
1.
Add 1 green chili and salt with the mustard seeds
and make a paste ( do not make paste without the chili and salt, otherwise it
might turn bitter) and keep side
2.
Marinate the fish with turmeric, chili and salt
3.
Heat oil in a pan and shallow fry the fish and
keep aside
4.
Heat more oil and add kalo jeera and let it fry
5.
Add the mustard seed paste, salt ( if needed) red
chili and fry until oil separate
6.
Add the fried fish and fry little more, combining
the paste with the fish
7.
Add little water and cook until fish is cooked and
oil have separated from gravy
8.
Add green chili and sprinkle some mustard oil over
the cooked fish
9.
Serve with white boiled rice
About the Author
1 comments
I was craving for this since last week. But we are not getting big ilish here . Macher raja er preparation is to die for
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