Hello everybody, hope you are having an amazing day today. Today, I’m gonna show you how to make a special dish, shorshe ilish bengali fish curry. One of my favorites food recipes. For mine, I will make it a little bit unique. This is gonna smell and look delicious.
Shorshe Ilish Bengali Fish Curry is one of the most favored of current trending meals in the world. It is enjoyed by millions daily. It is simple, it’s quick, it tastes delicious. Shorshe Ilish Bengali Fish Curry is something that I’ve loved my whole life. They’re nice and they look fantastic.
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. Shorshe ilish or sorshe ilish is an authentic Bengali hilsa fish curry which is generally relished by Bengalis from India and Bangladesh. Get the Bengali's most popular Sorse Ilish recipe with step by step video instruction.
To get started with this recipe, we must prepare a few components. You can have shorshe ilish bengali fish curry using 10 ingredients and 5 steps. Here is how you can achieve that.
The ingredients needed to make Shorshe Ilish Bengali Fish Curry:
- Get 2-3 Hilsa fish fillet
- Get 1 tbsp mustard seeds
- Make ready 2-3 tbsp fresh grated coconut
- Take 1-2 green chilies
- Make ready 8-10 cashew nuts
- Make ready 1/2 tsp turmeric powder
- Make ready to taste salt
- Make ready as needed mustard oil
- Get 1/3 tsp nigella seeds
- Take 1 tbsp coriander leaves chopped
About the Shorshe Fish Curry Recipe. Ilish or no ilish, shorshe is a fish curry recipe that calls for a fragrant mustard base. In Bangladeshi kitchens, mustard oil is used as a base cooking fat just as commonly as vegetable oils or ghee (clarified butter). Shorshe Maach Recipe (Bengali Mustard Fish Curry) is a famous fish curry made with mustard paste.
Steps 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.
The fish is lightly pan fried on the tawa and it is soaked in the mustard sauce. This will help the fish to absorb the curry and gives a unique flavor to the dish. Typically, the fish curry is made with "hilsa" fish which is locally available in Kolkata, this dish is a twist with seer fish. Wash and pat dry the ilish steaks. Lightly sprinkle some salt on both sides and set aside.
So that’s going to wrap it up with this special food shorshe ilish bengali fish curry recipe. Thank you very much for your time. I am confident you can make this at home. There’s gonna be more interesting food at home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!
