Ingredients with Measurements:
- 4-6 pieces of Ilish fish (Hilsa fish)
- 2 tablespoons of mustard oil
- 2 tablespoons of yellow mustard seeds
- 2 tablespoons of black mustard seeds
- 1 tablespoon of turmeric powder
- 1 tablespoon of red chili powder
- 1 tablespoon of salt
- 1 tablespoon of sugar
- 1 cup of water
- 2-3 green chilies, slit
- 1 tablespoon of chopped coriander leaves
Special equipment needed:
- A blender or mortar and pestle
Step-by-step instructions:
1. Clean the Ilish fish pieces and marinate them with 1 tablespoon of turmeric powder and 1 tablespoon of salt for 10 minutes.
2. In a blender or mortar and pestle, grind 2 tablespoons of yellow mustard seeds and 2 tablespoons of black mustard seeds into a fine paste.
3. Heat 2 tablespoons of mustard oil in a pan and add the mustard paste. Fry for 2-3 minutes on low heat.
4. Add 1 tablespoon of red chili powder, 1 tablespoon of salt, and 1 tablespoon of sugar to the pan. Mix well.
5. Add 1 cup of water to the pan and bring it to a boil.
6. Add the marinated Ilish fish pieces to the pan and cook for 10-12 minutes on medium heat.
7. Add 2-3 slit green chilies to the pan and cook for another 2-3 minutes.
8. Garnish with chopped coriander leaves and serve hot with steamed rice.
Time:
Preparation time: 15 minutes
Cooking time: 20-25 minutes
Temperature:
Medium heat
Serving size:
4-6 servings
Nutritional information:
Calories: 250
Fat: 15g
Protein: 25g
Carbohydrates: 5g
Fiber: 2g
Sodium: 800mg
Substitutions for ingredients:
- Mustard oil can be substituted with any other cooking oil.
- If black mustard seeds are not available, use only yellow mustard seeds.
- Green chilies can be substituted with red or yellow chilies.
Variations:
- Add 1 tablespoon of grated coconut to the mustard paste for a milder flavor.
- Add 1 tablespoon of yogurt to the gravy for a creamier texture.
- Add 1 tablespoon of tamarind pulp for a tangy taste.
Tips and tricks:
- Use fresh Ilish fish for the best taste.
- Marinate the fish with turmeric and salt to remove any fishy smell.
- Fry the mustard paste on low heat to prevent it from burning.
- Adjust the amount of chili powder and green chilies according to your taste.
Storage instructions:
Store the leftover Bengali-Style Sorshe Ilish in an airtight container in the refrigerator for up to 2 days.
Reheating instructions:
Reheat the leftover Bengali-Style Sorshe Ilish in a microwave or on a stovetop until heated through.
Presentation ideas:
Serve the Bengali-Style Sorshe Ilish in a traditional Bengali-style plate with steamed rice and a side of salad.
Garnishes:
Garnish with chopped coriander leaves.
Pairings:
Pair with steamed rice and a side of salad.
Suggested side dishes:
- Cucumber and tomato salad
- Mixed vegetable curry
- Aloo posto (Potato curry with poppy seeds)
Troubleshooting advice:
- If the gravy is too thick, add more water to adjust the consistency.
- If the gravy is too thin, let it simmer for a few more minutes to thicken.
Food safety advice:
- Always use fresh ingredients.
- Cook the fish thoroughly to avoid any foodborne illnesses.
Food history:
Bengali-Style Sorshe Ilish is a traditional Bengali dish that originated in West Bengal, India. It is a popular dish during the monsoon season when Ilish fish is in abundance.
Flavor profiles:
Bengali-Style Sorshe Ilish is a spicy and tangy dish with a strong mustard flavor.
Serving suggestions:
Serve hot with steamed rice and a side of salad.
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Region: Bangladeshi