Hilsa is the king of all fishes and a very popular item in Bengal. Any preparation with Ilish becomes Bengal delicacy. Ilish is actually considered as national fish of Bangladesh. Any preparation of Ilish usually doesn't require much of spice as the aroma of the fish itself is enough to make the dish delicious. Today I want to share very famous Bengali delicacy "Shorshe Illish" which is actually Hilsa or Illish cooked with mustard sauce.
Ingredients :
Illish - 2 pcs
Mustard seeds - 1 tsp
Poppy seeds - 11/2 tsp
Green chilli - 2
Cumin seeds - a pinch
Turmeric powder - 1/2 tsp
Red chilli powder - 1/2 tsp
Nigella seeds - a pinch
Salt to taste
Mustard oil
Method :
Rub the fish with little salt and half of the turmeric powder and keep it aside.
Make a smooth paste of mustard seeds, poppy seeds and cumin seeds.
Now in a Kadai heat 2 tablespoon mustard oil till it smokes or change colour then add the Nigella seeds and green chilli.
Pour in the Mustard Paste extract, add Turmeric Powder, Red Chilli Powder and some water, bring it to boil.
Slowly add the fish smeared with turmeric and salt into the boiling gravy.
Slow down the heat, cover and cook for 7-8 minutes. Uncover, check the consistency and adjust salt.
Transfer to a serving platter and serve it with steamed rice.
Ingredients :
Illish - 2 pcs
Mustard seeds - 1 tsp
Poppy seeds - 11/2 tsp
Green chilli - 2
Cumin seeds - a pinch
Turmeric powder - 1/2 tsp
Red chilli powder - 1/2 tsp
Nigella seeds - a pinch
Salt to taste
Mustard oil
Method :
Rub the fish with little salt and half of the turmeric powder and keep it aside.
Make a smooth paste of mustard seeds, poppy seeds and cumin seeds.
Now in a Kadai heat 2 tablespoon mustard oil till it smokes or change colour then add the Nigella seeds and green chilli.
Pour in the Mustard Paste extract, add Turmeric Powder, Red Chilli Powder and some water, bring it to boil.
Slowly add the fish smeared with turmeric and salt into the boiling gravy.
Slow down the heat, cover and cook for 7-8 minutes. Uncover, check the consistency and adjust salt.
Transfer to a serving platter and serve it with steamed rice.
