Hello everybody, it’s Brad, welcome to my recipe site. Today, we’re going to prepare a distinctive dish, sorse illish(hilsa in mustard curry). It is one of my favorites. This time, I will make it a bit tasty. This is gonna smell and look delicious.
Sorse illish(hilsa in mustard curry) is one of the most popular of current trending foods in the world. It’s enjoyed by millions daily. It’s easy, it is fast, it tastes delicious. They’re nice and they look fantastic. Sorse illish(hilsa in mustard curry) is something that I’ve loved my whole life.
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. The combination of mustard, onion seeds, green chili and mustard oil with hilsa go really great and bring very distinct flavor. The usage of spices are very less.
To get started with this recipe, we must first prepare a few ingredients. You can cook sorse illish(hilsa in mustard curry) using 9 ingredients and 7 steps. Here is how you cook that.
The ingredients needed to make Sorse illish(hilsa in mustard curry):
- Get 2 piece Hilsha fish
- Prepare 2 tea spoon Mustard seed
- Prepare 2 tea spoon Poppy seed
- Prepare 4 Green chilli
- Make ready 1/2 tsp Turmeric powder
- Get 1/2 tsp Red chilli powder
- Make ready as needed Mustard oil
- Prepare 1/2 tsp Kala jeera
- Take to taste Salt
Home » Sorshe ilish (Hilsa in Mustard Gravy). Hilsa fish is commonly known as 'Ilish maachh' in Bengal. It is the most popular and costly fish due its aroma and taste. "Hilsa in Mustard Gravy" is authentic Bengali dish, when i tried it in my Kitchen,I found it so easy to cook. Shorshe ilish (Bengali pronunciation: [sorʃe iliʃ]) is a Bengali dish, native to the Bengal region of the Indian subcontinent, made from hilsa or Tenualosa ilisha, a type of herring, cooked in mustard gravy.
Steps to make Sorse illish(hilsa in mustard curry):
- First merinated the pcs of fish with salt and turmeric powder. Leave it for 15 mins.
- Grind mustard seed poppy seed and 2 green chilli make a smooth paste.
- Heat the pan add 2 -3 teaspoon mustard oil fry the fish.
- Add kala jeera and 2 green chilli in that oil. Now add the paste of mustard and poppy seed.stir fry for 5 mins.
- Now add half teaspoon of turmeric powder and half teaspoon of red chilli powder and mix well.
- Now add one cup of water. When the gravy start to boil then add salt as per taste and pcs of fish.cover it.
- After 5-7 mins add 1 teaspoon mustard oil and turn the gas off.
It is the most popular and costly fish due its aroma and taste. "Hilsa in Mustard Gravy" is authentic Bengali dish, when i tried it in my Kitchen,I found it so easy to cook. Shorshe ilish (Bengali pronunciation: [sorʃe iliʃ]) is a Bengali dish, native to the Bengal region of the Indian subcontinent, made from hilsa or Tenualosa ilisha, a type of herring, cooked in mustard gravy. The dish is popular among the people in the Indian states of West Bengal. Mustard oil: Cook Hilsa in Mustard oil as it brings out a special flavour. Now it's preparation time: Pour mustard oil into the cooking kadhai/wok/pan.
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