Cook it in high flame until the gravy starts boiling. The last few years saw a drastic fall in the number of hilsa in the rivers of Bengal. Mom on the Foodie Pro Theme. It is a home of diverse recipes from India and around the World. Always use Mustard oil for cooking this fish recipe. Add 1 cup of water. Keep aside. Add the fish and keep on simmer for 5 odd minutes. Soak both the mustard seeds in half a cup of water for 15 minutes. Soak the mustard seed in 8 table spoon water for 15 minutes and grind it. Keep it aside. Then add the mustard paste into the pan and cook it in medium flame for 1-2 minutes. Both Bengal and Bangladesh are surrounded by numerous rivers. In USA, many of my friends complained that the mustard seed paste tastes bitter when they make it. mustard oil + a few drops to finish. On those days, after taking bath, sitting across the dining table for lunch was matter of joy. Wash and pat dry the ilish steaks. Turmeric Powder 1 tsp. Ingredients For Frying: Ilish Dim - 2 pieces big Ground turmeric - a pinch Salt - to taste Oil - 2 tablespoon For Shorshe Gravy: Onion - 1/4 cup chopped Onion Bata - 2 tablespoon Shorshe Bata - 2 teaspoon black Red Chili Powder - 1/2 teaspoon Ground turmeric - 1/2 teaspoon Coconut milk - 1/4 cup Salt - to taste Green Chili - 3-4 pieces 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 turmeric, cumin, and red chili powder. This Doi Shorshe Ilish macher jhol is very delicious Bengali Fish Curry. Switch off the flame and drizzle some mustard oil on the top. This fish paired with the pungent flavour of mustard makes a delectable treat to be relished any time of the day. Tulika's cooking on October 23, 2017 Village Style Shorshe Ilish. They say, there are more than 100 ways Bengalis can cook Ilish and I fully concur with that saying. Flip them very carefully during the time of cooking. Facebook gives people the power to share and makes the world more open and connected. Add Red Chili powder to make it spicy. Its not cheap, but we know its fresh and isn't juvenile, and tastes great" noted Debasree. Now put a pan on flame and let it become completely dry. Cook the masala in low flame for another 3-4 minutes till the masala releases oil. It is usually cube-shaped or served as flakes, and has a crisp and flaky texture. Make a paste of mustard seed with green chili and cover the hilsa fish with the paste, oil (mustard) and red chili powder. Serve immediately. Over fishing of Ilish has caused threat to the Ilish population. As you know, we are already on Instagram and Facebook, but you can also follow us on Pinterest and Youtube! Soak 2 tbsp Mustard seeds (Shorshe) + 2 tsp Poppy seeds (Posto) + 3-4 hot Green Chilli in less than 1/2 cup of water for 30-60 minutes. It is the National fish of Bangladesh. Flip the hilsa pieces once in between during this time. Shorshe Ilish: The One Bengali Fish Recipe You Need to Learn, The One Bengali Fish Recipe You Need to Learn, 11 Most Cooked Grilled Fish Recipes | Popular Fish Recipes, 5 Regional Fish Curries That Define India's Seafood Culinary Heritage, 13 Best South Indian Recipes for Lunch | Top South Indian Recipes For Lunch, Madras Fish Curry: All You Need To Know About South Indian Style, "Yummy Yummy In Tummy": Shruti Haasan Relishes A Lavish North Indian Spread, Man Buys Food To Elderly Couple Flying For The First Time; Internet Impressed, Watch: YouTuber Reviews America's Top Restaurant That Serves Indian Food, How To Crack Open Coconut - Chef Vikas Khanna Shares An Easy Tip, Remembering Juile Powell - Recipes She Began With That Made History. The reason for its popularity is its unique taste, texture and flavour. Heat the oil in a wide skillet over medium heat. Fry the hilsa on both sides over medium high heat till light golden (about 30-35 seconds per side). Today we have brought to you the recipe for Shorshe Ilish. At the end of cooking, dont forget to drizzle mustard oil on the top. Let it cook in its own steam for another 5 minutes, then serve with hot rice. The dish that makes a Bengali, I personally think. Now add the mustard and turmeric paste and cook for 2-3 minutes. Lot of people add yogurt, poppy seeds paste in shorshe ilish. Required fields are marked *. Serves. As Ive said before, there is no other fish in the world that has the same taste, flavor or aroma as Ilish. But considering Ilish is so full of omega 3, this recipe can work with other types of fish also high in Omega 3 or from the herring family. Add the nigella seeds, lower the heat to a simmer, and immediately add the mustard paste and 1/4th teaspoon turmeric, followed by 1 cup water. But the simplicity in ingredients brings up the traditional Shorshe Ilish dish to the Bengalis. 7-8 ilish pieces 1/2 cup yogurt Lightly whisk yogurt with one cup of water and mix well. Strain and make a paste with 1/4th teaspoon salt and 1 large green chilli. This time I steamed it in stove top, by adding mustard oil in a pan . You can slit a couple of them to add to the heat. In traditional shorshe ilish recipe, fish pieces are not fried before adding to the masala or gravy and hence marinated for longer. Take an oven-proof baking dish. Step by step instructions to make Ilish Shorshe. It is also popular in Andhra Pradesh (India) and is called Pulasa in Telegu. Oil - 2-3 tbsp, mustard oil or vegetable oil. The unique taste of Ilishhas often been attributed to the presence of certain fatty acids like steareic acid, oleic acid and many poly unsaturated fatty acids. Ilish is a very delicate fish so be gentle while cleaning and preparing it. Ilish mach (Hilsa fish) can be prepared in many ways like frying, steaming, roasting or baking and very preparation tastes amazing. The availability of fishes is the main reason behind the vogue of Fish Curries in these regions. Add the mustard paste (Step 4) into the pan and cook it in medium flame for 1-2 minutes. Any reputed Bengali restaurant's menu card and occasion is incomplete without this mustard piece. Add turmeric powder, red chili powder, salt and 1 tbsp of mustard oil. At night tour operators arrange baul song and jumur, tusu song shows. Bengali recipe. Welcome to Rumki's Golden Spoon. Female Ilish tastes better than male Ilish. Add a few drops of raw mustard oil, then cover and turn off the heat. This Ilish Macher shorshe jhol recipe is again a big-time hit in my kitchen. 2022 The Spice Odyssey. The human tongue recognizes four basic tastes as sensory responses in different taste buds, viz., sweet, sour, salty and bitter (Keller, 1985). Click Here For Full Nutrition, Exchanges, and My Plate Info, Why Hilsa is called the king of fish? 0. Now add the marinated hilsa pieces (Step 2) into the pan and cook for 3 minutes each side. Non-veg; West Bengal; Side Dishes; Ingredients Serving: 2 . Ilish - 4 piece Mustard paste - 3 tbsp, black:yellow 1:2 Curd - 4 tbsp Mustard oil - 6 tbsp . We have personally tried Shorshe Ilish and have absolutely loved it. If you are in doubt, you can add plain yogurt in the recipe. Step 1: The Paste and the sauce. Make a paste of mustard seed with green chili and cover the hilsa fish with the paste, oil (mustard) and red chili powder. Ingredients for cooking Shorshe Bhapa Ilish (Hilsa steamed in Mustard sauce) Hilsa Fish, Ilish Mach, ideally from Padma river. In Bengal, no part of the fish goes to waste - the head often is cooked into a ghonto with Colocasia leaves and stems, the tail end often ends up in a tawk or awmbol, and the fish itself is often just fried till the skin is crisp and brown and is often served with the oil its cooked in, a few green chillies and hot rice. Ilish or Hilsa fish is a delicacy in Bangladesh, and in the eastern part of India in states like West Bengal. Can it be made in Microwave oven? One, because it is super simple and can be easily wrapped up within 10 minutes flat. 2 People. Add green chilies and cook for 4 minutes or until the fish gets tender and oil gets separated. Switch off the flame and drizzle 1 teaspoon mustard oil on the top. What even! I got this web page from my friend who informed me concerning this Be very careful during the time of flipping the pieces. SHORSHE ILISH RECIPE. There is an eternal bond between Hilsa fish and Bengalis and as a Bong, I completely agree with it. Cook it in high flame until the gravy starts boiling. little lost on everything. Add the marinated fish pieces in a single layer to the skillet and gently sear on each side, about 1-2 minutes on each side. Douse dark mustard seeds and yellow mustard seeds for basically for 2 hours in water. Shorshe Ilish- Ingredients. But it is a signature dish. This is a food blog featuring delicious time tested recipes with step by step photos and instructions which also includes tips and suggestions to make your cooking journey easier and enjoyable. Second, it basically needs minimum ingredients to bring together a luxurious meal as per a Bengali's definition. Note that flipping the fish after 5 minute will be a very difficult job as the fish is very tender and the steak can break. Then marinate the fish pieces with Salt and Turmeric powder for 30 minutes. Related to the Herring family, the fish is not only consumed in the Indian subcontinent, but also extensively consumed in Myanmar, Malaysia, Vietnam, Indonesia, Thailand, as well as in Iraq, Kuwait and Bahrain. [1] The dish is popular among the people of Bangladesh where the fish is mainly found and in the neighbouring Indian states of West Bengal, Tripura and Assam's Barak valley.[2][3]. It's rich in omega 3 fatty acids which gives the fish its' marbled fat content and softness. In this preparation, hilsa fish slices are cooked in mustard paste with lot of green chillies and a drizzle of mustard oil. There are so many options out there that I'm totally confused .. Stir and fry until they are lightly browned. Even Hilsa is often bought in pairs in many Bengali houses. Once done, add back the fish pieces. Pour the oil into a very large frying pan or saut pan (a 12-inch diameter is ideal) and set on medium heat. Shorshe ilish aka ilish shorshe recipe is a pure Bengali delicacy and one of the most popular and beloved hilsa fish recipe which is frequently prepared in every Bengali house. The combination of mustard paste, green chillies, nigella seeds and drizzle of mustard oil with Hilsa fish goes heavenly and nothing can beat its taste. #Shorsheilis#ilishmacherrecipe #ruchikitchen #short #cooking #foodi ABOUT Shorshe Ilish RECIPE. Shorshe Ilish Nov-04-2017. Bhapa Ilish or Shorshe Ilish Bhaape, you might be hearing these dishes a lot these days with the Ilish (hilsa) season is on full swing; it literally means steamed hilsa in mustard & spice mixture.Ilish Bhapa is a classic Ilish preparation of Bengali cuisine where fresh hilsa is marinated in special mustard-coconut-yogurt paste and steamed in good old tiffin box. Grind it to a smooth paste. Also known as Hilsa Herring or Hilsa Shad, this is a species of fish related to the herring. You can grind the mustard seed dry or wet. Recipe Card. Shorshe ilish aka ilish shorshe recipe is a pure Bengali delicacy and one of the most popular and beloved hilsa fish recipe which is frequently prepared in every Bengali house. Shorshe Bata diye Ilish Macher Jhol (Hilsa Fish cooked in Mustard Gravy) Bengali cuisine November 01, 2012 Get link; Facebook; Twitter; Pinterest; . 1200 Ilish Fish 750g + Share Ilish/Hilsa Fish with Your FRIENDS & FAMILY 0 0 0 0 1600 Ilish Fish 800g + Share Ilish/Hilsa Fish with Your FRIENDS & FAMILY 0 0 0 0 1800 Ilish Fish 850g + Share Ilish/Hilsa Fish with Your FRIENDS & FAMILY 0 0 0 0 2000 Ilish Fish 900g + Share Ilish/Hilsa Fish with Your FRIENDS & FAMILY 0 0 0 0 2200 Take chopped onions, onion paste, mustard paste, red chilli powder, sugar, and 3 tablespoons of mustard oil together in a cooking bowl and mix them very well. View about #sorsheilis on Facebook. In a Bengali household, a fresh Ilish dish, cooked with Shorshe (mustard), or Dai Ilish (cooked with yogurt), or Ilish jhol (cooked with eggplant) is a mouthwatering delicacy during that time. They have been a superb source of freshwater fishes from ages. Serve hot or warm to enjoy the best taste. Sundarban Ilish Utsav 2022, Sundarban Ilish Utsav is celebrated every year from July to September. Make a thick glue and don't crush much as it will make the glue unpleasant. Even though it looks very polished, it is a fairly easy recipe to execute, requiring few ingredients, no special technique, and very little time. Note: I prefer onion in my Shorshe Ilish but traditionally aromatics like onion, ginger and garlic are not added. Add 4 tablespoons Mustard oil into the pan and wait until the oil is hot. Make sure not to let the spices burn. Reserve 2 tablespoon of the mustard oil. Appreciate it! I have followed the same process to uphold the authenticity of the dish. 4 teaspoons yellow Mustard seeds (Shorshe) 2 teaspoons Poppy seeds (Posto) 2 green Chillies Water to make a smooth paste Other ingredients for the Gravy 2 Tomatoes, deseeded and cut into 8 pieces 2-3 green Chillies teaspoon Nigella seeds (Kalo jeere) teaspoon Turmeric powder (Haldi) 1 teaspoon red Chilli powder Salt to taste Today I prepare a nice dish with this fish CHAPILA IN MUSTARD GRAVY! Shorshe Ilish is a quintessential Bengali recipe. Fresh, good quality hilsa, cut in large chunks, is gently simmered in a mustard-laden gravy, then served with steaming hot rice, preferably a medium-grained one, but not too fragrant, because that takes away from the flavours of the hilsa. Lime juice and/or coriander leaves may be added for flavor. It is also known as Elish mas in Bangladesh. Hi there! Its kind of like how there is no other fish that tastes like Salmon. Ingredients 6 pieces Ilish or Hilsa fish 2 tbsp Black mustard seeds 1 tbsp white mustard seeds 1/2 cup grated coconut 1/4 cup curd 6-8 green chilies 3 tbsp mustard oil 2 tsp turmeric powder salt (as required) water (as required) Prep time: 38 mins (including marination) Cooking time: 12 mins Served in: 50 mins Cuisine: Bengali Course: Lunch Assam, Orissa, and Tripura. We are not making a crispy Ilish Bhaja here, just giving it a nice golden color before the mustard paste is added. On the other hand, soak 1 tablespoon black mustard seeds, 2 tablespoons yellow mustard seeds in water for 15 minutes and then drain the excess water. Stage 1. Whether its Annaprasan or Marriage ceremony or a Matshamukhi (after death ceremony), any occasion is almost incomplete without Ilish macher recipe. "We brought in the Dhumrogondho ilish, or deboned and smoked hilsa, to those who love the fish but are afraid of the tiny bones in it," said Debasree Roy Sarkar, President, Corporate Development, Peerless Hotels Ltd. "Ever since we introduced it right at the beginning of our journey, it was a huge hit, and 27 years down the line, guests still love it. Yes, mix all the ingredients and cook it in microwave for 5 minutes. Then put the flame in low and cook it for another 8-9 minutes. You can definitely start with free Wordpress site. In fact, you can say no Bengali exists in this universe who does not love ilish mach. Take a cooking pot with lid, where the tiffin box can fit in. Heat oil in a flat bottomed pan. For instagram mention. Usually it is simply steamed in a pressure cooker or in stove top or even in microwave oven. Place them in a blender and grind till a smooth paste is formed. Recipe Tags. Polishing the dish off the plate occurs even faster! Shorshe ilish (Bengali pronunciation: [sore ili]) 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. Add Kalo Jeera and 2 Green Chilis (Cut slit the Green Chilis), Add the marinaded fish and rest of the green chilis. We always used to ask mom to prepare our favourite ilish shorshe. Pour mustard paste, turmeric powder, green chilies, red chili powder, and water to the mixture and boil it on medium flame. Place a metal rack, Pour boiling water into the pot, place the tiffin box, cover the pot with lid, over high heat, let it cook for 5 minutes, reduce the heat to medium-low and cook for another 15 minutes. Prep Time. Add the fish steaks in this marinade. Give a Bangali bhodrolok some bhaat and illish maach, he would . Descale, wash and pat dry the fish. Add 2-3 green chillies, a pinch of salt, cup water into the jar and close the lid. About Ilish Bhapa Shorshe Recipe:One of the most popular fish varieties, hilsa or ilish is a delicious, fragrant and versatile variety. Flip the hilsa pieces once in between during this time. Apply salt and turmeric powder on hilsa fish. Add green chillies and cover the pan. Ilish Pulao In Aaheli at The Peerless Inn, Kolkata, the hilsa generally is celebrated all through the month of July, all the way till September, with a specially curated Hilsa festival that features the fish in different avatars. Recipe by Jhumu Poli Technical and production PoliGrill Youtube - https . [5], "Puja celebrations in Pune get a touch of Kolkata", "Shorshe ilish: Wonder Woman - Who are you today? Whisk the yogurt with some water and pour it over the fish. It requires minimal ingredients to get prepared. Hilsa fish is very soft be very careful during the time of flipping the pieces. I'm hoping to start my own website soon but I'm a sukanya sen 10 minutes. Enjoy it with steamed rice or Panta Bhat. Would you suggest starting with a free platform like Heat 2 tbsp oil, when smoking hot, add the kalonji seeds and green chillies and allow them to splutter. The best way to balance out bitterness is with fat and sugar. 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Read Instructions Save For Later. Add salt, turmeric powder, red chilli powder and give a nice mix. The reasons behind unique tastiness of Hilsa. When hot, put in the shallots. Indian river shad is sweet water fish. Shorshe Ilish is a classic Bangladeshi recipe made with mustard paste, green chillies and mustard oil. She is among a growing number of hoteliers from Bengal who have taken this decision keeping in mind the consumers as well as the sustainability factor. The variation of the dish may include the addition of milk . Shorshe ilish or sorshe ilish is an authentic Bengali hilsa fish curry which is generally relished by Bengalis from India and Bangladesh. Lightly sprinkle some salt on both sides and set aside. Red Chilli Powder - 1 tsp ( preferably degi mirch) it will bring beautiful color to it. Discard the husk. Shorshe ilish aka Ilish shorshe recipe is an authentic Ilish mach recipe which is prepared in Bengali houses since ages. Once the water starts boiling, add the fish and green chillies. On the other hand, soak black and yellow Mustard seeds in water for 15 minutes. Add Tsp. Bengali spices can create magic and make any fish curry taste outstanding. Now the fish is ready to be steamed. Heat 3 Tbsp. Now take a small strainer, then put the mustard seeds in it and wash for 2-3 times. If you wish to repost or reproduce any text, recipe, photograph, or video please contact us to find out about our licensing service, using the information provided on our contact page. The best part of the recipe is that it gets prepared very quickly without investing much time and effort. About 2-3 minutes. If you find the mustard paste is slightly bitter and pungent for your liking, add a bit of coconut milk. Grinding it wet never resulted in bitter taste. Hilsa is considered as one of the most tastiest fish due to its distinctly soft oily texture, mouthwatering flavour and superb mouthfeel. I am Priya, this blog is the platform for my expression. It bears some resemblance to the Persian sohan pashmaki, which gave rise to the Turkish pimaniye. Always marinate the fish slices with Salt and Turmeric powder for at least ten minutes. Then drain the excess water and transfer it to a jar of a grinder. Pair up the dish with hot steamed Basmati rice and enjoy the authenticity of Bengal. Hilsa fish pieces are very tender and delicate. Add the Salt, Sugar, Green chilies, and Garam Masala Powder. I find it more potent and more aromatic. Cook it for 7 to 9 minutes. In fact, there is still a humorous conflict among Ghoti and Bangal claiming the hilsa fish as their part of culinary. If the Ilish you bought has been frozen for a long time, you may add a teaspoon of ginger paste. In my parents home, Ilish is a staple that is cooked almost every other week. Hilsha fish, mustard gravy, fish curry, fish in mustard sauce, Bengali fish curry. Since my childhood, I am a Hilsa Fish lover and can have it in any form except raw. But outside of Bangladesh and India, Ilish can only be found frozen. The texture of the fish is rather oily, which makes it ideal for both braising and frying. Its always a celebration when Ilish is being cooked at home. ingredients: 500 grams chital mach ( knifefish)(4 pieces) 4 tablespoon mustard oil 1 tomato chopped 3 green chili 1 tablespoon ginger paste 1/2 teaspoon cumin seed 2 teaspoon cumin powder 1 teaspoon turmeric powder salt to taste 1/2 teaspoon garam masala 2 bay leaves 1 1/2 cup water method: fish pieces with salt and turmeric powder cut tomato in Check it after 5 minutes to make sure the gravy is not getting dry. First, wash all pieces of hilsha fish with water and drain the water. Ilish macher matha diye bandhakopi. Then, add salt to taste. Shorshe Ilish - Delicious aromatic hilsa fish cooked with mustard seed and mustard oil, an absolute delicacy from Bengal. A plate of rice along with large hilsa piece and pungent mustard gravy is a pure bliss. Make Sorshe Bata or Mustard paste. For the ilish shorshe recipe, first cut and clean the hilsa fish pieces and wash them gently.
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