Shorshe Ilish Recipe Bengali style fish curry at home

Shorshe Ilish

Shorshe Ilish Recipe Bengali style fish curry at home. Bengal is famous for two things one is the Sweets and the second is fish. They are also known for their love for Hilsa and they can do anything to get their hands on for this fish. Today we have brought to you the recipe for Shorshe Ilish. We have tried Shorshe Ilish in our won kitchen and we loved it. you can have this dish with plain rice. Fish traditionally is always had with rice.

What do you need for Shorshe Ilish Recipe?

Ilish Maach/ Hilsa Fish: 7-8 pieces (700 g)
Green Chilly Slits: 3-4 (As per the taste)
Black Mustard Seeds (Shorshe): 2 and half Tbsp
Salt: to taste
Turmeric Powder: 1 Tsp
Red Chilli Powder: 1/2 or 1Tsp
Mustard Oil (Shorshe tel): 5 Tbsp

Method to make Ilish Maach

Preparing Mustard Paste (Shorshe Baata)

Prepare a thick paste of Mustard Seeds, add 2 green chillies and 1 tsp of salt and keep it aside. In order to make the paste, either use a Grinder or use the Bengali traditional “Silbatta” or “Silnora”. Stone grinder that is used to grind Masalas Using a Silbatta, will give a great texture to the paste.

Marinate the fish

Add 1 tsp salt and 1/2 tsp turmeric powder, apply it on the fish. Keep it aside.

Cooking

Heat 4Tbsp of Mustard Oil(Shorshe tel) in a deep pan(Kadai). Add the fish pieces slowly, slightly sear them for a minute on each sides. (Remove it before it becomes brown) Temper hot oil and add nigella seeds(kala jeera) and cook in medium flame. Add the Mustard paste, Turmeric powder, Green Chilly Slits, and Red Chilli Powder. Mix it well. Add water to the mixture, and bring it to boil, in medium flame.

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Now add the fish pieces to the mixture, and cook it on low flame for at least 10 minutes.(Keep the korai covered with lid). When done, pour 1tbsp of mustard oil over the gravy and bring it to boil. Take it out of the stove, when there is sufficient gravy.