Friday, November 8, 2013

Sorshe Ilish | Hilsa in Mustard Sauce | Traditional Bengali Fish Recipe

Once again i am here with a traditional fish recipe from bengal. Sorshe ilish is famous in Bengal very much. Like in every bengali family, Sorshe ilish is a traditional fish recipe which is little changed nowadays in procedure wise. In my recipe i add little yogurt to it to make the gravy little thick and rich in taste. And it also helps to reduce the strong flavor of mustard seeds. It can be made in various ways like steamed hilsa or in simmer method. Both the ways are marvelous i can say. But in steamer procedure some people wont like to fry the fishes,after marination with spices it is stored in a tiffin box and steam with little water in simmer. In the second procedure I would like to fry the fishes lightly and then simmer with spices and cover with a lid for sometimes.

This is just a fabulous flavorful authentic traditional fish recipe which goes very well with plain warm rice. Friends try this Bengali recipe, I know you will love it for very sure.

Sorshe Ilish / Bhapa Ilish


Recipe by Nabanita Das
Prep time: 10 mins
Cook time: 20 mins

Ingredients
  • 4 pcs Hilsa / Ilish Fish 
  • 2/3 tbsp Poppy Seeds
  • 3 tbsp Mustard seeds (white)
  • 1 tbsp Mustard seeds (small)
  • 5/6 Green Chili
  • 1/2 tsp Cumin Seeds
  • 1 tsp Onion seeds
  •  Salt to taste
  •  1/2 Cup Yogurt
  •  3 tbsp Mustard Oil
  • 1 tsp Turmeric Powder
Cooking Directions
  1. Wash the fishes thoroughly.
  2. Marinate fishes with little turmeric powder,1 tsp mustard oil and salt for 10 mins.
  3. Soak poppy seeds,cumin seeds, all mustard seeds, 2 green chili and little salt in warm water for 1/2 an hour and grind them into fine paste.
  4. Mix grounded paste with yogurt .
  5. Heat oil in non stick,add onion seeds,when crackled
  6. Fry fishes lightly in both sides.
  7. Now add spice paste to it mix well.
  8. Add little warm water and mix well ,
  9. Adjust seasoning with salt and simmer with cover for 5 mins 
  10. Finally add rest of the slit green chili and little raw mustard oil and cover.
  11. Serve with warm rice.

4 comments:

Rita Bose said...

Looks really yummy! One of my favourites... :D
http://www.rita-bose-cooking.com/

Yes Cook said...

A very unique recipe. So full of flavors. Well prepared. Thanks for sharing.

Amrita Roy said...

sorshe ilish sabsamay hit

Priya Suresh said...

Beautifully done, who can resist to this wonderful Fish curry.

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