Shorshe Ilish (Hilsa in mustard gravy)
Shorshe Ilish (Hilsa in mustard gravy)

Hello everybody, I hope you are having an incredible day today. Today, we’re going to make a special dish, shorshe ilish (hilsa in mustard gravy). It is one of my favorites. For mine, I will make it a little bit unique. This is gonna smell and look delicious.

Shorshe Ilish (Hilsa in mustard gravy) is one of the most favored of recent trending meals in the world. It is easy, it is fast, it tastes yummy. It’s appreciated by millions daily. They are nice and they look wonderful. Shorshe Ilish (Hilsa in mustard gravy) is something that I have loved my entire life.

Shorshe ilish 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, Tripura and Assam's Barak valley, and the nation of Bangladesh. Home » Sorshe ilish (Hilsa in Mustard Gravy).

To get started with this recipe, we must prepare a few ingredients. You can cook shorshe ilish (hilsa in mustard gravy) using 11 ingredients and 5 steps. Here is how you can achieve it.

The ingredients needed to make Shorshe Ilish (Hilsa in mustard gravy):
  1. Prepare 3-4 Hilsa pieces
  2. Make ready 1 table spoon White mustard paste (blended with two green chillies, two garlic pods along with mustard)
  3. Take 1 tea spoon Turmeric powder
  4. Take 1/2 tea spoon Red chilli powder
  5. Take 1/2 tea spoon ginger garlic paste
  6. Make ready 1/2 teaspoon five blister powder/ Panch Phoran
  7. Take 1/2 cup hung curd
  8. Take 2 large onions chopped
  9. Prepare 4-5 slitted green chillies
  10. Prepare 1 cup Mustard oil
  11. Prepare to taste Salt

Ilish Macher Sorshe bata diye Jhal is a fuss-free famous Bengali style mustard based Hilsa Fish curry where you don't even need to fry. Then mix turmeric powder, red chili powder, little salt and little water to the oil and saute for another minute. Shorshe Ilish is a Bengali dish made from hilsa or Tenualosa ilisha, a type of herring, cooked in mustard gravy. Steamed Hilsha Fish- Bangali Vapa Shorshe Ilish-Steamed Mustard Hilsa Fish Curry.

Instructions to make Shorshe Ilish (Hilsa in mustard gravy):
  1. Take the hilsa pieces in a bowl, add turmeric powder, red chilli powder, ginger garlic paste, mustard paste, Panch phoran, curd, salt in it & marinate the hilsa pieces well with the spices.
  2. Now add mustard oil in the marinated fishes & mix well.
  3. Take a pan in the gas, add rest of mustard oil, chopped onions & stir till onions turn golden brown. Now lower the flame, slowly add the marinated fishes, then stir, add bit of water in it & cover.
  4. When the fishes are cooked properly & there is a rise of oil in the gravy, add the slitted green chillies & remove from heat sauce.
  5. And your Shorshe Ilish is ready to serve! Serve it hot with plain rice, Khichdi.

Shorshe ilish is a traditional Bengali dish that employs ilish fish as its star ingredient. 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. Ilish, is one of the favorite and a Bengali Delicacy. It is the most wanted fish for the Bengalis. Doi Ilish as I name it, for my husband this is Shorshe Ilish (Hilsa/Shad in Mustard Sauce).

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