Hello everybody, hope you’re having an amazing day today. Today, I will show you a way to make a special dish, shorshe ilish bengali fish curry. One of my favorites. This time, I am going to make it a little bit tasty. This is gonna smell and look delicious.
Shorshe Ilish Bengali Fish Curry is one of the most favored of current trending foods on earth. It’s easy, it is fast, it tastes delicious. It’s enjoyed by millions every day. Shorshe Ilish Bengali Fish Curry is something which I have loved my whole life. They are fine and they look fantastic.
Shorshe ilish is very popular recipe for Bengalis. It is very easy to cook. Enjoy it with hot steamed rice.
To get started with this particular recipe, we must first prepare a few ingredients. You can have shorshe ilish bengali fish curry using 10 ingredients and 5 steps. Here is how you cook it.
The ingredients needed to make Shorshe Ilish Bengali Fish Curry:
- Make ready 2-3 Hilsa fish fillet
- Get 1 tbsp mustard seeds
- Make ready 2-3 tbsp fresh grated coconut
- Get 1-2 green chilies
- Prepare 8-10 cashew nuts
- Make ready 1/2 tsp turmeric powder
- Prepare to taste salt
- Make ready as needed mustard oil
- Take 1/3 tsp nigella seeds
- Make ready 1 tbsp coriander leaves chopped
How To Make Authentic Bengali Hilsa Mustard Curry (Doi Posto Shorshe Ilish) By Kalyan. Shorshe Ilish aka Shorshe Bata diye Ilish Macher Jhal is a famous Bengali delicacy where Hilsa Fish is cooked in a Mustard Gravy. Shorshe Maach, a simple Bengali Mustard Fish Curry which is a cooked in every Bengali household. Shorshe Maach, fish in mustard sauce is a Bengali fish curry and this is our take on it.
Steps to make Shorshe Ilish Bengali Fish Curry:
- Marinate the fish with a pinch of salt and turmeric powder for 10 minutes. Meanwhile blend the soaked mustard seeds, cashew nuts, green chilies, coconut, turmeric powder and salt to a smooth paste by adding some water. Keep aside.
- Heat 2 tbsp. mustard oil in a pan / kadai and temper with nigella seeds. Saute for a few seconds and add the marinated fish. Fry on both sides slightly (just a minute on each side).
- Now add the mustard paste and sprinkle some water. Mix well so that the fish is nicely coated in the masala. Cover and simmer for 2-3 minutes or till the oil leaves the sides of the pan.
- Switch off the flame and drizzle the remaining mustard oil. Garnish with coriander leaves and enjoy with hot steamed rice.
- Note - - - I have substituted poppy seeds with cashew nuts as the former is unavailable here. Nevertheless there was no change in the taste and flavour. It turned out simply divine and yummy.
The first time we made this dish, it tanked but the second attempt made up for it. Hilsa or Ilish, an expensive backwater herring is traditionally used to cook this curry. Shorshe Ilish, a dish of smoked hilsa with mustard seeds paste, has been an important part of bothBangladeshi and Bengali cuisine. Salt water fish (not sea fish though) hilsa (hilsa ilisha) is very popular among Bengalis, can be called an icon of Bengali cuisine. Bengali Fish Curry Recipe, A Bengali-style Rohu fish curry that is a fish curry that is cooked with tender potatoes.
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