Ingredients with Measurements:
- 4 pieces of Ilish (Hilsa) fish
- 1 cup grated coconut
- 2 tbsp mustard seeds
- 2 tbsp poppy seeds
- 2 green chilies
- 1 tsp turmeric powder
- 1 tsp red chili powder
- 2 tbsp mustard oil
- Salt to taste
- Water
Special equipment needed:
- Blender or food processor
Step-by-step instructions:
1. Clean and wash the Ilish fish pieces thoroughly. Pat them dry and keep aside.
2. In a blender or food processor, grind the grated coconut, mustard seeds, poppy seeds, and green chilies to a fine paste. Add a little water if needed.
3. In a bowl, mix the coconut-mustard-poppy paste with turmeric powder, red chili powder, mustard oil, and salt.
4. Add a little water to the mixture to make a thick gravy.
5. Coat the Ilish fish pieces with the gravy and marinate for at least 30 minutes.
6. Heat a pan on medium flame and add the marinated fish pieces along with the remaining gravy.
7. Cover the pan and cook for 10-12 minutes or until the fish is cooked through.
8. Once the fish is cooked, remove from heat and serve hot.
Time:
Preparation time: 15 minutes
Marination time: 30 minutes
Cooking time: 12 minutes
Temperature:
Medium flame
Serving size:
4 servings
Nutritional information:
Calories: 250
Fat: 18g
Protein: 20g
Carbohydrates: 5g
Fiber: 2g
Substitutions for ingredients:
- If Ilish fish is not available, you can use any other firm fish like salmon or cod.
- If fresh grated coconut is not available, you can use desiccated coconut.
Variations:
- You can add a little tamarind pulp to the gravy for a tangy flavor.
- You can add some sliced onions and tomatoes to the gravy for a chunky texture.
Tips and tricks:
- Make sure to marinate the fish for at least 30 minutes to allow the flavors to seep in.
- Use fresh ingredients for the best taste.
- Adjust the amount of green chilies and red chili powder according to your taste preference.
Storage instructions:
You can store the leftover Coconut-Flavored Sorshe Ilish in an airtight container in the refrigerator for up to 2 days.
Reheating instructions:
Reheat the leftover Coconut-Flavored Sorshe Ilish in a pan on low flame until heated through.
Presentation ideas:
Serve the Coconut-Flavored Sorshe Ilish on a bed of steamed rice with some lemon wedges on the side.
Garnishes:
Garnish with some chopped coriander leaves and sliced green chilies.
Pairings:
Pair the Coconut-Flavored Sorshe Ilish with some steamed rice, naan bread, or roti.
Suggested side dishes:
Serve the Coconut-Flavored Sorshe Ilish with some cucumber raita, onion salad, or tomato chutney.
Troubleshooting advice:
- If the gravy is too thick, add a little water to thin it out.
- If the fish is overcooked, it will become dry and rubbery.
Food safety advice:
Make sure to clean and wash the fish thoroughly before cooking. Cook the fish until it is fully cooked through to avoid any foodborne illnesses.
Food history:
Sorshe Ilish is a traditional Bengali dish that originated in West Bengal, India. It is a popular fish curry made with mustard paste and is usually served with steamed rice.
Flavor profiles:
The Coconut-Flavored Sorshe Ilish has a rich and creamy coconut flavor with a hint of mustard and poppy seeds. It is mildly spicy and has a tangy undertone.
Serving suggestions:
Serve the Coconut-Flavored Sorshe Ilish as a main course dish for lunch or dinner.
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Region: Bangladeshi