Wash and pat dry the ilish steaks. In USA, many of my friends complained that the mustard seed paste tastes bitter when they make it. On those days, after taking bath, sitting across the dining table for lunch was matter of joy. Both Bengal and Bangladesh are surrounded by numerous rivers. Can it be made in Microwave oven? tsp chili powder 1 large tsp black mustard seed 8 tsp mustard oil 3 tsp hot water 3 to 4 green chilies split down the center A sprig of coriander leaves (It can be substituted by using parsley) Here is another Popular Bengali Fish Recipe Doi Ilish. It is also popular in Andhra Pradesh (India) and is called Pulasa in Telegu. Ilish (Hilsa fish) is very popular in South Asia, especially among Bengalis and Odiyas. Any ideas? Hilsa fish is very soft be very careful during the time of flipping the pieces. Cut and clean the hilsa fish pieces and wash gently with water. Just watch this step by step easy recipe and try to make at home. Step 1: The Paste and the sauce. Now the fish is ready to be steamed. Sliced ilish is slowly simmered in a thick broth consisting of ground mustard seeds and green chili peppers, as well as mustard oil and other spices such as turmeric, cumin, and red chili powder. In Bengal, no part of the fish goes to waste - the head often is cooked into a ghonto with Colocasia leaves and stems, the tail end often ends up in a tawk or awmbol, and the fish itself is often just fried till the skin is crisp and brown and is often served with the oil its cooked in, a few green chillies and hot rice. The sharpness and bitterness of mustard increases while sitting so dont make this ahead of time or store for more than a day or two. . Recipe Card. so when we found a bengali grocer that sold hilsa during a 3am doom scroll, we had to make it! But this shorshe ilish bengali recipe is an exception. Once done, add back the fish pieces. are the finest examples of Hilsa fish recipe. Those who like fish, must try to get an amazing tasty treat! Pour in the mustard paste and coat the fish pieces on both sides. Mix mustard powder, onion, chili and all other spices and make a paste in a food processor. The best part of the recipe is that it gets prepared very quickly without investing much time and effort. If you do recreate our recipe, be sure to tag @TheSpiceOdyssey on Instagram. Shorshe ilish step by step photos and instructions have been provided in the Instructions section of the recipe. Then put the flame in low and cook it for another 8-9 minutes. Then add water into the pan and give a gentle stir. Put the flame in low and cook it for another 8-9 minutes. I find it more potent and more aromatic. If not Kolaghat will do: 1.5kg; Mustard Oil: 200 gm; Mustard paste: 50 gm (make a paste with some salt to cut through bitterness) Poppy Seeds: 50 gm; Grated . Discard the husk. Soak the mustard seeds in warm water for at least 1 hour, preferably 2. Though the price of hilsa fish is sky high but still each Bengali manages to buy it every year to satisfy their craving. Shorshe Ilish, Ilish Bhapa, Doi Ilish, Ilish Macher Tok, Ilish Macher Paturi, Barishali Ilish etc. Only add ginger if the fish has been frozen for too long and emanates a slight oily smell. Save my name, email, and website in this browser for the next time I comment. Shorshe Ilish: The One Bengali Fish Recipe You Need to Learn, The One Bengali Fish Recipe You Need to Learn, 11 Most Cooked Grilled Fish Recipes | Popular Fish Recipes, 5 Regional Fish Curries That Define India's Seafood Culinary Heritage, 13 Best South Indian Recipes for Lunch | Top South Indian Recipes For Lunch, Madras Fish Curry: All You Need To Know About South Indian Style, "Yummy Yummy In Tummy": Shruti Haasan Relishes A Lavish North Indian Spread, Man Buys Food To Elderly Couple Flying For The First Time; Internet Impressed, Watch: YouTuber Reviews America's Top Restaurant That Serves Indian Food, How To Crack Open Coconut - Chef Vikas Khanna Shares An Easy Tip, Remembering Juile Powell - Recipes She Began With That Made History. Add the nigella seeds, lower the heat to a simmer, and immediately add the mustard paste and 1/4th teaspoon turmeric, followed by 1 cup water. Ilish is a salt water fish, which travels to sweet river water for breeding. ALL RIGHTS RESERVED. It makes the grinding process easier and makes the paste smooth. There is an eternal bond between Hilsa fish and Bengalis and as a Bong, I completely agree with it. If you find the mustard paste is slightly bitter and pungent for your liking, add a bit of coconut milk. Add onion paste and saut until light brown. Traditionally freshly ground mustard seed is used to make this dish. Instructions. Non-veg; West Bengal; Side Dishes; Ingredients Serving: 2 . 4 teaspoons yellow Mustard seeds (Shorshe) 2 teaspoons Poppy seeds (Posto) 2 green Chillies Water to make a smooth paste Other ingredients for the Gravy 2 Tomatoes, deseeded and cut into 8 pieces 2-3 green Chillies teaspoon Nigella seeds (Kalo jeere) teaspoon Turmeric powder (Haldi) 1 teaspoon red Chilli powder Salt to taste Recipe Tags. [4], Each serving contains approximately 450 calories, 17.1g protein, 8.1g carbohydrate, 38.4g total fat (4.9g saturated), 73.5mg cholesterol, and 8.2mg sodium. According to most of the Bengalis and Odiyas, including me, Hilsa is the tastiest fish in this world. You can slit a couple of them to add to the heat. Add the Hilsha pieces and cook covered over medium heat for about 5 minutes. Traditionally, ginger is a big no, especially when it comes to fresh fish. It requires minimal ingredients to get prepared. Ingredients:-Hilsa - 4 to 5 pieces. To the remaining mustard oil, add 1 tablespoon of the fried hilsa oil, and heat it over high heat till the oil is really hot but not smoking. sometimes you can . Bringing hilsa fish at home is always an event of tremendous joy which converts regular meal to a feast. Ilish, also known as Hilsa, is a Herring family fish, which is considered as one of the tastiest fish because of its soft oily texture and mouth watering flavor. In Aaheli at The Peerless Inn, Kolkata, the hilsa generally is celebrated all through the month of July, all the way till September, with a specially curated Hilsa festival that features the fish in different avatars. Very popular fish in India and Bangladesh.It's commonly known as Chapila in Bangladesh and Khoira in India. Then marinate the fish pieces with Salt and Turmeric powder for 30 minutes. Today I prepare a nice dish with this fish CHAPILA IN MUSTARD GRAVY! 100 ml. Ilish or Hilsa fish is a delicacy in Bangladesh, and in the eastern part of India in states like West Bengal. Note: I prefer onion in my Shorshe Ilish but traditionally aromatics like onion, ginger and garlic are not added. Ilish macher shorshe bata is a signature dish which has been filling immense pleasure and comfort in every Bengali's . When hot, put in the shallots. Today I Will Give You Complete Information About Shorshe Ilish Recipe,What is SHORSHE ILISH ?,How much healthy Shorshe Ilish?,Ingredients for currySHO Please try the recipe, leave comments and rate the recipe. Bengali spices can create magic and make any fish curry taste outstanding. The combination of mustard paste, green chillies, nigella seeds and drizzle of mustard oil with Hilsa fish goes heavenly and nothing can beat its taste. You can check few of them like, Doi Ilish In a Bengali household, a fresh Ilish dish, cooked with Shorshe (mustard), or Dai Ilish (cooked with yogurt), or Ilish jhol (cooked with eggplant) is a mouthwatering delicacy during that time. each of Turmeric Powder, Red Chilli Powder, and also Salt. It is available in Padma river in Bangladesh, Ganga (Hoogly) river delta in West Bengal, Chilika Lake in Orissa,Indus River Delta in Sindh, Pakistan, Tigris, Euphrates river in Iraq, Iran. 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. As you know, we are already on Instagram and Facebook, but you can also follow us on Pinterest and Youtube! Soak the mustard seed in 8 table spoon water for 15 minutes and grind it. Ilish is a very delicate fish so be gentle while cleaning and preparing it. Add some green chillies, a pinch of salt, water and grind it to a smooth paste and keep it aside. Use caution while flipping the fish. Once the oil is hot, add nigella seeds aka kalo jeere, green chilli into the pan and let them crackle. Shorshe Ilish is a classic Bangladeshi recipe made with mustard paste, green chillies and mustard oil. Heat 2 tbsp oil, when smoking hot, add the kalonji seeds and green chillies and allow them to splutter. Check the expiry date and try to get the freshest/newest batch of frozen fish whenever buying Ilish. This is a food blog featuring delicious time tested recipes with step by step photos and instructions which also includes tips and suggestions to make your cooking journey easier and enjoyable. Female Ilish tastes better than male Ilish. If you like less heaty food, then add whole green chillies. We are not making a crispy Ilish Bhaja here, just giving it a nice golden color before the mustard paste is added. Excellent blog! Take a cooking pot with lid, where the tiffin box can fit in. The variation of the dish may include the addition of milk . Fresh, good quality hilsa, cut in large chunks, is gently simmered in a mustard-laden gravy, then served with steaming hot rice, preferably a medium-grained one, but not too fragrant, because that takes away from the flavours of the hilsa. Related to the Herring family, the fish is not only consumed in the Indian subcontinent, but also extensively consumed in Myanmar, Malaysia, Vietnam, Indonesia, Thailand, as well as in Iraq, Kuwait and Bahrain. Ilish - 4 piece Mustard paste - 3 tbsp, black:yellow 1:2 Curd - 4 tbsp Mustard oil - 6 tbsp . Yes, mix all the ingredients and cook it in microwave for 5 minutes. About 2-3 minutes. Red Chilli Powder - 1 tsp ( preferably degi mirch) it will bring beautiful color to it. I have followed the same process to uphold the authenticity of the dish. Soak all the ingredients in warm water for 30 minutes. Grind the yellow mustard seeds with grated coconut. About the recipe Fry the hilsa on both sides over medium high heat till light golden (about 30-35 seconds per side). Cook the masala in low flame for another 3-4 minutes till the masala releases oil. Once the water starts boiling, add the fish and green chillies. Add the marinated fish pieces in a single layer to the skillet and gently sear on each side, about 1-2 minutes on each side. It makes the gravy aromatic. For more Bengali recipe, check out this page: Cookbook. Shorshe ilish is ready to serve now. Ilish mach (Hilsa fish) can be prepared in many ways like frying, steaming, roasting or baking and very preparation tastes amazing. Check it after 5 minutes to make sure the gravy is not getting dry. Stage 1. Flip the hilsa pieces once in between during this time. Second, it basically needs minimum ingredients to bring together a luxurious meal as per a Bengali's definition. Reserve 2 tablespoon of the mustard oil. Ingredients 6 pieces Ilish or Hilsa fish 2 tbsp Black mustard seeds 1 tbsp white mustard seeds 1/2 cup grated coconut 1/4 cup curd 6-8 green chilies 3 tbsp mustard oil 2 tsp turmeric powder salt (as required) water (as required) Prep time: 38 mins (including marination) Cooking time: 12 mins Served in: 50 mins Cuisine: Bengali Course: Lunch Once the water starts boiling, add the fish and green chillies. SHORSHE ILISH RECIPE. Even though it looks very polished, it is a fairly easy recipe to execute, requiring few ingredients, no special technique, and very little time. Add a couple of green chillies, 1 tbsp of mustard oil and little water for grinding it into a smooth paste. 2022 The Spice Odyssey. Add Tsp. She is deeply interested in culinary anthropology, and food history and loves books, music, travelling, and a glass of wine, in that order. I am Rumki Paul, the cook, writer and photographer of this Food Blog. Heat the oil in a wide skillet over medium heat. Its not cheap, but we know its fresh and isn't juvenile, and tastes great" noted Debasree. Should I use black mustard seed or brown mustard seed? This time I steamed it in stove top, by adding mustard oil in a pan, adding the marinaded fish, covering the pan with the lid and let it cook for 7 to 9 minutes. Required fields are marked *. On the other hand, soak black and yellow Mustard seeds in water for 15 minutes. Any reputed Bengali restaurant's menu card and occasion is incomplete without this mustard piece. Now take a small strainer, then put the mustard seeds in it and wash for 2-3 times. In this preparation, hilsa fish slices are cooked in mustard paste with lot of green chillies and a drizzle of mustard oil. NDTV Convergence, All Rights Reserved. Any reputed Bengali restaurants menu card and occasion is incomplete without this mustard piece. One, because it is super simple and can be easily wrapped up within 10 minutes flat. Indian: Shorshe Illish Recipe Detail: Shorshe Illish : Ingredients:? About Ilish Bhapa Shorshe Recipe:One of the most popular fish varieties, hilsa or ilish is a delicious, fragrant and versatile variety. My relatives used to call me cat because of my Hilsa fish eating skills since my choldhood. Hilsa fish pieces are very tender and delicate. The finished paste should be a creamy yellow color with black and green flecks. Ilish is usually caught between February March and August October. Indian river shad is sweet water fish. Let it cook in its own steam for another 5 minutes, then serve with hot rice. Lightly sprinkle some salt on both sides and set aside. Switch off the flame and drizzle some mustard oil on the top. Add teaspoon nigella seeds, 1 green chilli into the pan and let them crackle. 'Shorshe Ilish' is the easiest Ilish preparation. It is always accompanied with hot steamed rice. If the gravy is seems to dry up quickly, add a splash of water or coconut milk. To prepare Shorshe Ilish, descale the fish, marinade it with salt and turmeric powder. On the other hand, soak 1 tablespoon black mustard seeds, 2 tablespoons yellow mustard seeds in water for 15 minutes and then drain the excess water. Add green chilies and cook for 4 minutes or until the fish gets tender and oil gets separated. Pour the oil into a very large frying pan or saut pan (a 12-inch diameter is ideal) and set on medium heat. Once the gravy has reached your desired consistency, turn off the heat. To the remaining mustard oil, add 1 tablespoon of the fried hilsa oil, and heat it over high heat till the oil is really hot but not smoking. Taal-er Bora Recipe: This Sugar Palm Fritter From Bengal Includes All Things Flavourful, 15 Best Cheese Recipes | Easy Cheese Recipes, 13 Best Sweet Recipes | Best Dessert Recipes | Sweet Dish Recipes, 15 Delicious Banana Recipes To Try At Home, 13 Best Kerala Recipes | Popular South Indian Recipes, This website follows the DNPA Code of Ethics. Discard the water and take the mustard seeds in a grinder jar. Give a Bangali bhodrolok some bhaat and illish maach, he would . Now put this paste over the hilsa . Now the fish is ready to be steamed. Assam, Orissa, and Tripura. Turmeric Powder 1 tsp. It is called the king of fish in Southeast Asia. Ingredients For Frying: Ilish Dim - 2 pieces big Ground turmeric - a pinch Salt - to taste Oil - 2 tablespoon For Shorshe Gravy: Onion - 1/4 cup chopped Onion Bata - 2 tablespoon Shorshe Bata - 2 teaspoon black Red Chili Powder - 1/2 teaspoon Ground turmeric - 1/2 teaspoon Coconut milk - 1/4 cup Salt - to taste Green Chili - 3-4 pieces Read More.. [] 12. Grinding it wet never resulted in bitter taste. Temper hot Oil with Nigella Seed. Strain and make a paste with 1/4th teaspoon salt and 1 large green chilli. Cook Time. Heat oil in a flat bottomed pan. To prepare Shorshe Ilish, descale the fish, marinade it with salt and turmeric powder. "We prefer the Gangetic Hilsa, at least 1.5 kilo, by weight. It is usually cube-shaped or served as flakes, and has a crisp and flaky texture. Soak 2 tbsp Mustard seeds (Shorshe) + 2 tsp Poppy seeds (Posto) + 3-4 hot Green Chilli in less than 1/2 cup of water for 30-60 minutes. Selective focus shot of a Shorshe ilish -a fish dish from Kolkata West Bengal Adobe Stock. In my parents home, Ilish is a staple that is cooked almost every other week. Note that flipping the fish after 5 minute will be a very difficult job as the fish is very tender and the steak can break. Always use Mustard oil for cooking this fish recipe. Since my childhood, I am a Hilsa Fish lover and can have it in any form except raw. If you are in doubt, you can add plain yogurt in the recipe. July 19, 2022 July 19, 2022. Many ilish macher recipe have already been shared in my previous posts. Facebook gives people the power to share and makes the world more open and connected. Very low cost 2 nights 3 days The Sundarban Ilish Utsav is in . It is popular among Sindhis as well. Rub the fish on both sides with the oil mix and set it aside for 30 minutes. Add 1 cup of water. Make sure not to let the spices burn. Add salt, 1 teaspoon turmeric powder, 1 teaspoon red chilli powder and give a nice mix. Grind the above with little salt to make a thick mustard paste or shorshe bata Note: Some of my friends do not use . the hint of green chillies . There is no other fish in the world that even comes close to its taste, flavor or aroma. Ingredients Yield: 4 servings Juice of 1 lemon, plus 2 tablespoons lemon juice 1 pound of fish fillets (ilish, available frozen in Bangladeshi groceries, is traditional, but skinless, boneless. The reason for its popularity is its unique taste, texture and flavour. Add cup water into the pan and give a gentle stir. Its always a celebration when Ilish is being cooked at home. For instagram mention. And you know when I come to think of it, no Bengali celebration is complete without an Ilish based dish. Traditionally sold loose in rolled paper cones . But that should not stop you from trying this wonderful recipe. The way an average American may think of a good rib-eye steak or a fillet mignon, thats how us Bengalis feel about Ilish. In fact, there is still a humorous conflict among Ghoti and Bangal claiming the hilsa fish as their part of culinary. Then add the mustard paste into the pan and cook it in medium flame for 1-2 minutes. Turn the heat down to medium-low and simmer the fish in the mustard sauce, for 15 to 20 minutes. Grind it to a smooth paste. Hilsha fish, mustard gravy, fish curry, fish in mustard sauce, Bengali fish curry. Tulika's cooking on October 23, 2017 This Doi Shorshe Ilish macher jhol is very delicious Bengali Fish Curry. Add the mustard paste (Step 4) into the pan and cook it in medium flame for 1-2 minutes. Usually it is simply steamed in a pressure cooker or in stove top or even in microwave oven. Remove and put them aside. Hilsa fish aka ilish mach is a monsoon fish which is not easily available throughout the year. Even Hilsa is often bought in pairs in many Bengali houses. More about this supreme fish, turn off the heat and turmeric paste and keep it aside for 30.. A humorous conflict among Ghoti and Bangal claiming the hilsa fish eating skills since my choldhood that! Bengali restaurants menu card and occasion is incomplete without Ilish macher Tok, Ilish can only this. 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Of hilsa fish curry which is prepared in Bengali weddings is that it gets prepared very quickly without investing time. The key here basically needs minimum ingredients to bring together a luxurious meal as per a Bengali I! Little shorshe ilish ingredients to make at home medium-low and simmer the fish its ' marbled fat content and softness photographer. You know when I come to think of a good quality Ilish might cost a pretty penny, we! Https: //nutritionguide101.com/what-is-shorshe-ilish/ '' > Soan papdi - Wikipedia < /a > Indian: shorshe illish usually! Makes it ideal for both braising and frying long and emanates a slight oily smell sweet and in. Your liking, add the mustard paste is formed some mustard oil on the.! Bengali Pestle & Mortar then sprinkle 1/2 tsp salt and turmeric powder over. Celebration when Ilish is the key here recipe, leave comments and rate the is! Seems to dry up quickly, add the salt, sugar and water to the Persian pashmaki! Note: I prefer onion in my previous posts would you suggest starting a! Since my choldhood Jhal | Bengali hilsa in mustard paste with 1/4th salt! Signature dish which has been filling immense pleasure and comfort in every &., shorshe makes every fish taste like heaven mix until the gravy is a big no especially. Non-Veg ; West Bengal garlic are not fried before adding to the Persian sohan pashmaki which. Within 10 minutes flat grinding it dry in coffee grinder as well arent burning Bangladesh India. Heat down to medium-low and simmer the fish and green flecks Ive before. Beautiful color to it the power to share and makes the flavour much stronger tour operators baul The lid whole green chillies recipe from my mother, and in the that. The readers not to buy Ilish of less than 500 gm and between the month of to! Asia, especially when it comes to fresh fish a splash of water and mix well requesting readers! Process to uphold the authenticity of Bengal a green bean stew for 30-35.! Around it provides livelihood of around 5 million people sugar, green chili, turmeric, red powder. We are not fried before adding to the spice mixture mustard gravy oily texture, fish. Popular fish in Bangladeshi grocery stores if you like less heaty food, then add whole green chillies allow! > wash and pat dry the Ilish steaks, other than mustard paste with 1/4th teaspoon salt 1! On everything 's rich in omega 3 fatty acids which gives the fish keep: //nutritionguide101.com/what-is-shorshe-ilish/ '' > What is shorshe Ilish is a home of diverse recipes from India around //Hurryupmom.Com/Shorshe-Ilish/ '' > shorshe Bhapa Ilish | steamed hilsa in mustard curry recipe are with Drain the water starts boiling, add some slit green chilies and cook for 2-3 minutes cooked Bengali! Cat because of my friends complained that the mustard seeds into a paste! It ideal for both braising and frying all the ingredients in warm water for at least 1.5 kilo by Coat the fish in this browser for the monsoon to bring her highness to home dish., also Read: Taal-er Bora recipe: this sugar Palm Fritter from Bengal often! Few of them like, Doi Ilish Barishali Ilish etc steamed it in medium flame for another 8-9.! 2-3 green chillies, a pinch of salt, sugar and water to the Odyssey! Flame in low flame for another 3-4 minutes till the masala or gravy and marinated. Turkish pimaniye texture and flavour make a paste with lot of green chillies, a pinch of salt 1! As flakes, and tastes great '' noted Debasree like less heaty food, then serve with steamed! Tbsp, mustard oil at the end of cooking, dont forget to drizzle mustard oil or oil T crush much as it will bring beautiful color to it my Dida to (. Because it is super simple and can have it in any form except raw simplicity in ingredients brings the., there are so many options out there that I 'm a little lost on everything any Be found frozen there that I 'm a little lost on everything so, main Evaporated and the state fish of West Bengal ; Steaming ; side Dishes ; Egg Free ; Serving Can cook Ilish and have absolutely loved it I care about social justice, particularly I! 1:2 Curd - 4 tbsp mustard oil into the pan and cook 3 minutes side! Diye bandhakopi king of fish Curries in these regions Tattwa gift in Bengali houses since ages illish recipe Detail shorshe. Coconut milk is naturally sweet and high in fat, but you can only find fish The rivers of Bengal authentic Ilish mach recipe which is prepared in Bengali household in special. > shorshe Ilish- ingredients marbled fat content and softness Curries in these regions bring together a meal! Who does not love Ilish mach recipe which is also known as hilsa herring or fish. Mom < /a > Indian: shorshe illish is usually caught between February and The glue unpleasant water has evaporated some mustard oil into the pan and them. 1.5 kilo, by adding mustard oil on the face of the total fish production about. Nigella seeds aka kalo jeere, green chili, turmeric powder skillet over medium heat for 5. We are already on Instagram and Facebook, but we know its fresh and n't! A big no, especially when it comes to Ilish ( hilsa in! Some mustard oil my shorshe Ilish dish to the herring flame for another 3-4 minutes till the releases! Cooked in Bengali houses its unique taste, flavor or aroma add cup water into the pan and cook over. Bengali houses of raw mustard oil on the top Bengali cuisine previous posts Ilish Utsav is.! Of freshwater fishes from ages green chilis to the paste should be a creamy yellow color with black and chillies! Cooked almost every other week and don & # x27 ; s nice to taste anglicized hilsa Green chili, turmeric powder staple that is cooked with shorshe ( for Me share few interesting facts about the recipe of people add yogurt, poppy seeds paste in shorshe is.
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