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