Hey everyone, I hope you’re having an amazing day today. Today, I will show you a way to make a special dish, hilsha fish in mustard curry/ sorse illish. It is one of my favorites. For mine, I will make it a little bit tasty. This is gonna smell and look delicious.
Sorshe ilish is a traditional recipe of our Bengali cuisine where ilish mach or hilsa fish is cooked with a shorshe bata or mustard paste gravy. Shorshe ilish or sorshe ilish is an authentic Bengali hilsa fish curry which is generally relished by Bengalis from India and Bangladesh. Sorse Ilish is a classic Bengali fish curry, made of Hilsa fish cooked in delectable mustard sauce. Get all the tips like how to use mustard in fish.
Hilsha Fish in Mustard Curry/ Sorse illish is one of the most favored of current trending foods in the world. It is simple, it is quick, it tastes delicious. It’s appreciated by millions every day. They are fine and they look fantastic. Hilsha Fish in Mustard Curry/ Sorse illish is something which I have loved my entire life.
To begin with this recipe, we must prepare a few ingredients. You can cook hilsha fish in mustard curry/ sorse illish using 11 ingredients and 10 steps. Here is how you can achieve it.
The ingredients needed to make Hilsha Fish in Mustard Curry/ Sorse illish:
- Prepare 3 pieces hilsha fish
- Take 1 tbsp tomato puree
- Prepare 4 sliced green chillies
- Prepare to taste Salt
- Get 1 tsp turmeric powder
- Prepare 2 tbsp yellow mustard seeds
- Take 1 tsp poppy seeds
- Make ready 3 whole green chillies for garnishing
- Take 1/4 tsp nigella seeds/Kalonji
- Take 1/4 tsp sugar
- Prepare 5 tbsp mustard oil
Sorshe Ilish Macher Jhal is a classic Bengali dish where Ilish or Hilsa Herring is cooked in a gravy of Mustard Seeds paste. This dish is very popular among the natives of Bangladesh and the eastern states of India, such as West Bengal, Bihar, Orissa, and Assam. Steamed Hilsa in Mustard Sauce Ilish is the quintessential fish for Bengalis and shorshe bhapa Ilish is the star of all Ilish recipes! Here is my quick and easy version!
Steps to make Hilsha Fish in Mustard Curry/ Sorse illish:
- Take mustard seeds, poppy seeds, whole green chillies and together make a smooth paste.
- Add 1/2 tsp salt and 1/2 tsp turmeric powder to the washed fish pieces and mix well.
- Heat 4 tbsp oil in a kadhai/ pan.
- Fry lightly on both sides of the fish pieces to remove the raw smell and remove.
- In the remaining oil add nigella seeds/ kalonji and sugar for tempering and then add tomato puree.
- Stir for 2 minutes and add the paste of mustard seeds, poppy seeds, sliced green chillies and stir for another 2 minutes.
- Add water, salt as per taste, 1/2 tsp turmeric powder and when it begins to boil, add fried fish pieces.
- Cover and cook until the curry is thickened, stir occasionally.
- When the curry is thickened and oil is floating on the top of the curry, add 1 tbsp mustard oil over it and turn off the gas.
- Serve with hot steamed rice.
Steamed Hilsa in Mustard Sauce Ilish is the quintessential fish for Bengalis and shorshe bhapa Ilish is the star of all Ilish recipes! Here is my quick and easy version! Ilish has been my favorite fish since childhood and I don't think it's any exception. Ilish or Hilsa, a fish that brings happiness, as fish that is an emotion, a fish that hold a very special place in every Bengali's life, a fish that brings taste, flavour and aroma along with it, a fish that is expensive but worth every penny, a fish that is the Queen of all fishes. Bringing Ilish home is like bringing home a celebration.
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