Ingredients with Measurements:
- 4 pieces of ilish fish (hilsa fish)
- 2 tablespoons of mustard seeds
- 1 tablespoon of poppy seeds
- 1 tablespoon of turmeric powder
- 2 green chilies
- 1 tablespoon of mustard oil
- Salt to taste
- Water as needed
Special equipment needed:
- Blender or food processor
- Non-stick pan or kadhai
Step-by-step instructions:
a. Clean the ilish fish and marinate with salt and turmeric powder for 10 minutes.
b. In a blender or food processor, grind the mustard seeds, poppy seeds, green chilies, and a pinch of salt with a little water to make a smooth paste.
c. Heat the mustard oil in a non-stick pan or kadhai over medium heat.
d. Add the fish pieces and fry until golden brown on both sides. Remove from the pan and keep aside.
e. In the same pan, add the mustard paste and sauté for a minute.
f. Add water as needed to make a thick gravy.
g. Add salt to taste and bring the gravy to a boil.
h. Add the fried fish pieces to the gravy and cook for 5-7 minutes on low heat.
i. Garnish with green chilies and serve hot with steamed rice.
Time:
Preparation time: 15 minutes
Cooking time: 20 minutes
5. Temperature:
Medium heat
Serving size:
4 servings
Nutritional information:
Calories: 250
Fat: 15g
Protein: 25g
Carbohydrates: 5g
Sodium: 500mg
Substitutions for ingredients:
a. Mustard oil can be substituted with any other vegetable oil.
b. Hilsa fish can be substituted with any other fatty fish like salmon or trout.
c. Poppy seeds can be substituted with cashews or almonds.
Variations:
a. Add coconut milk to the gravy for a creamy texture.
b. Add diced onions and tomatoes for a tangy flavor.
c. Add a pinch of sugar to balance the flavors.
Tips and tricks:
a. Use fresh ilish fish for the best flavor.
b. Soak the mustard seeds in water for 30 minutes before grinding for a smoother paste.
c. Do not overcook the fish as it can become rubbery.
Storage instructions:
Store the leftover fish curry in an airtight container in the refrigerator for up to 2 days.
Reheating instructions:
Reheat the fish curry in a microwave or on the stovetop until heated through.
Presentation ideas:
Serve the mustard-flavored sorshe ilish in a traditional Bengali clay pot for an authentic look.
Garnishes:
Garnish with fresh coriander leaves or sliced green chilies.
Pairings:
Pair with steamed rice and a side of mixed vegetable curry.
Suggested side dishes:
a. Aloo posto (potato curry with poppy seeds)
b. Begun bhaja (fried eggplant)
c. Cholar dal (Bengali-style chana dal)
Troubleshooting advice:
a. If the gravy is too thick, add more water to thin it out.
b. If the fish is not cooked through, cook for a few more minutes until it flakes easily with a fork.
Food safety advice:
a. Always wash your hands and utensils before handling food.
b. Cook the fish to an internal temperature of 145°F to ensure it is safe to eat.
Food history:
Mustard-flavored sorshe ilish is a traditional Bengali fish curry that is popular in West Bengal, Bangladesh, and other parts of Eastern India.
Flavor profiles:
The dish has a bold and pungent flavor from the mustard seeds and a slightly sweet and nutty flavor from the poppy seeds.
Serving suggestions:
Serve the fish curry with steamed rice and a side of mixed vegetable curry for a complete meal.
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Region: Bangladeshi