Sunday, 18 August 2013

Hilsa cooked in mustard gravy, shorshe ilish, fish curry, ilish macher jhal
Hilsa in mustard gravy

Hilsa or Ilish is the most popular fish for Bengalis. This is the national fish of Bangladesh. Bengalis wait throughout the year and look forward to the rainy season for Ilish. I think Hilsa is most popular for its aroma and taste and also very easy to cook. Nowadays Hilsa is not so pocket friendly but the positive thing is that this fish is very light weight. Hilsa with mustard gravy (sorshe ilish) is an authentic Bengali dish and is very easy to cook.

Cooking time: 10 minutes.

Hilsa: 2 round shaped pieces
4 tbsp Mustard oil
Kalinji seeds (onion seeds) - 1 pinch
Mustard paste - 1 tbsp
Turmeric powder - 1 tsp
Green chilli

Marinate the fish with salt and turmeric powder and keep aside for 5 minutes. Now heat oil in a pan and put the fishes. Don’t fry it too much, just sauté it. Now remove the fishes from fire and add a pinch of onion seeds in the same oil. When you start getting a nice aroma, add a cup of water, turmeric powder and salt and stir well. Now add thick mustered paste and put the fried fishes. Cover it with a lid for 2-3 minutes. When the gravy becomes thick take it out from the heat. If you wish you can spread a little bit of raw mustard oil as it enhances the taste and garnish with green chilli.
Serve with plain rice.
If you wish u can skip the frying process and use raw hilsa for mustard gravy.  Many people likes shorshe ilish in this process.

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  2. This dish is calling me “make me make me. Thank you. Recipes.

  3. Though wild rice is technically the seeds of aquatic grasses, it’s popularly used like wild rice in the kitchen.It’s recognized as a whole grain and contains about three times more fiber and significantly more protein than white rice, making it a more filling choice.



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