Recipe of Award-winning Shorshe Ilish Bengali Fish Curry
Hello everybody, it's Jim, welcome to our recipe site. Today, I will show you a way to make a special dish, Recipe of Ultimate Shorshe Ilish Bengali Fish Curry. It is one of my favorites. This time, I will make it a bit unique. This is gonna smell and look delicious.
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Many things affect the quality of taste from Shorshe Ilish Bengali Fish Curry, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Shorshe Ilish Bengali Fish Curry delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.
To begin with this recipe, we have to first prepare a few ingredients. You can have Shorshe Ilish Bengali Fish Curry using 10 ingredients and 5 steps. Here is how you can achieve that.
#Rainbowweek7 - Ilish maach is undoubtedly the most favoured and popular river water fish among most of the Bengali crowd. Various types of recipes can be dished out with it. It is also an all time favourite of mine. So let me share a very easy, simple and a quick traditional recipe of Shorshe Ilish or Hilsa Fish in Mustard gravy. This delicacy goes well with only and only hot steamed rice.
Ingredients and spices that need to be Make ready to make Shorshe Ilish Bengali Fish Curry:
- 2-3 Hilsa fish fillet
- 1 tbsp mustard seeds
- 2-3 tbsp fresh grated coconut
- 1-2 green chilies
- 8-10 cashew nuts
- 1/2 tsp turmeric powder
- to taste salt
- as needed mustard oil
- 1/3 tsp nigella seeds
- 1 tbsp coriander leaves chopped
Steps to make to make Shorshe Ilish Bengali Fish Curry
- Marinate the fish with a pinch of salt and turmeric powder for 10 minutes. Meanwhile blend the soaked mustard seeds, cashew nuts, green chilies, coconut, turmeric powder and salt to a smooth paste by adding some water. Keep aside.
- Heat 2 tbsp. mustard oil in a pan / kadai and temper with nigella seeds. Saute for a few seconds and add the marinated fish. Fry on both sides slightly (just a minute on each side).
- Now add the mustard paste and sprinkle some water. Mix well so that the fish is nicely coated in the masala. Cover and simmer for 2-3 minutes or till the oil leaves the sides of the pan.
- Switch off the flame and drizzle the remaining mustard oil. Garnish with coriander leaves and enjoy with hot steamed rice.
- Note - I have substituted poppy seeds with cashew nuts as the former is unavailable here. Nevertheless there was no change in the taste and flavour. It turned out simply divine and yummy.
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So that is going to wrap this up for this exceptional food Recipe of Favorite Shorshe Ilish Bengali Fish Curry. Thank you very much for your time. I'm sure you can make this at home. There is gonna be more interesting food in home recipes coming up. Remember to save this page in your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!