Hilsha Fish in Mustard Curry/ Sorse illish
Hilsha Fish in Mustard Curry/ Sorse illish

Hello everybody, I hope you are having an incredible 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’m gonna make it a bit tasty. This is gonna smell and look delicious.

Hilsha Fish in Mustard Curry/ Sorse illish is one of the most well liked of current trending foods in the world. It is simple, it is quick, it tastes yummy. It is appreciated by millions every day. They are fine and they look fantastic. Hilsha Fish in Mustard Curry/ Sorse illish is something that I have loved my entire life.

To begin with this recipe, we have to first 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:
  1. Prepare 3 pieces hilsha fish
  2. Make ready 1 tbsp tomato puree
  3. Get 4 sliced green chillies
  4. Take to taste Salt
  5. Take 1 tsp turmeric powder
  6. Make ready 2 tbsp yellow mustard seeds
  7. Prepare 1 tsp poppy seeds
  8. Take 3 whole green chillies for garnishing
  9. Get 1/4 tsp nigella seeds/Kalonji
  10. Take 1/4 tsp sugar
  11. Prepare 5 tbsp mustard oil
Steps to make Hilsha Fish in Mustard Curry/ Sorse illish:
  1. Take mustard seeds, poppy seeds, whole green chillies and together make a smooth paste.
  2. Add 1/2 tsp salt and 1/2 tsp turmeric powder to the washed fish pieces and mix well.
  3. Heat 4 tbsp oil in a kadhai/ pan.
  4. Fry lightly on both sides of the fish pieces to remove the raw smell and remove.
  5. In the remaining oil add nigella seeds/ kalonji and sugar for tempering and then add tomato puree.
  6. Stir for 2 minutes and add the paste of mustard seeds, poppy seeds, sliced green chillies and stir for another 2 minutes.
  7. Add water, salt as per taste, 1/2 tsp turmeric powder and when it begins to boil, add fried fish pieces.
  8. Cover and cook until the curry is thickened, stir occasionally.
  9. 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.
  10. Serve with hot steamed rice.

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